Instructions:
1. Prepare Your Equipment:
Preheat the oven to 350°F (175°C).
Butter three 8-inch round cake pans and line the bottoms with parchment paper to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together flour, cocoa powder, espresso powder, baking powder, baking soda, and salt.
3. Create the Chocolate Mixture:
In a medium saucepan over medium-high heat, combine water and sugar. Bring to a boil and stir until the sugar dissolves (about 1 minute).
Remove from heat and add the chopped dark chocolate and butter, stirring occasionally until melted.
4. Combine Wet Ingredients:
Whisk in vegetable oil and vanilla extract.
Quickly beat in the eggs (do this quickly to prevent the eggs from cooking) until well combined.
Gradually whisk in the dry ingredients until smooth.
5. Bake the Cake:
Divide the batter evenly among the prepared pans.
Bake for 20-23 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for a few minutes before transferring them to cooling racks to cool completely.
6. Prepare the Espresso Buttercream:
In a small bowl, whisk together espresso powder and water. Set aside.
Beat the softened butter on medium-high speed for about 3 minutes until light and fluffy.
Gradually add the powdered sugar, about ½ cup at a time, until fully incorporated.
Add the vanilla extract, pinch of salt, and the espresso mixture, mixing until well combined.
Check the consistency; the buttercream should hold its shape. If it’s too loose, add more powdered sugar, one ½ cup at a time.
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