If you don’t want to use the coffee you can alternate with hot water instead. Whisk the hot coffee/water into the chocolate batter until you have a uniform consistency.
Divide your batter equally in the baking pans and bale them into the preheated oven for 40 to 45 minutes or until the center is set. To make the chocolate buttercream frosting, add butter into the bowl of a stand mixer and whip on high for 5 minutes until light and cloudy.
Add half a cup of cocoa powder, salt and vanilla then mix until nice and combined. Once that is well combined, add 6 to 8 cups of powdered sugar one by one while it mixes on low speed and add about 3 tablespoons of cream.
The sugar is according to your taste so you can use more or less. To assemble the cake, make sure they are completely cooled down, place it on a plate, and add a nice amount of frosting on top. Smooth that out to the edge and add the next layer ad cover with frosting.
Cover the cake with all the frosting and smooth it with a spatula. Enjoy the chocolate amazingness of this cake with your family
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I’ve made this pie for over 40 years now and it’s still our fave!.
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