• Cooking Time: 60 min.
• Servings: 9-12
• Preparation Time: 2 min.
• 1 ¾ cups all purpose flour
• 2 cups white sugar
• ¾ cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 eggs
• 1 cup strong brewed coffee
• 1 cup buttermilk
• ½ cup vegetable oil
• 1 teaspoon vanilla extract
• Frosting-
• 2 (8 ounce) packages cream cheese (softened)
• ½ cup butter (softened)
• 2 cups confectioners sugar
• 1 teaspoon vanilla extract

1. Preheat the oven to 350 degrees and grease two 9” round baking pans (or one 9×13” baking pan.
2. In a large bowl combine flour, cocoa, sugar, baking powder, baking soda, and salt. Make a well in the center of the flour mixture. Into the well add eggs, coffee, buttermilk, vegetable oil and vanilla extract. Beat for 2 minutes on medium speed or until well combined.
3. Pour batter into baking pans (if using two 9” round baking pans evenly divide the batter between the two). Place into the oven and bake at 350 degrees for 30-40 minutes or until a tooth pick comes out clean. Remove from the oven and allow to cool for 10 minutes. After 10 minutes remove from the baking pans and finish cooling on a wire rack.
4. While the cake is cooling, to make the cream cheese frosting- In a medium bowl cream the cream cheese and butter until creamy. Mix in vanilla extract and then beat in the confectioner’s sugar, a little at a time until you have reached your desired spreading consistency. Fill and frosting the cake with the cream cheese frosting.

This rich and delicious dark chocolate cake is super moist and will keep you coming back for more and more.