Chocolate Cake

• 3 scant cups flour
• 1 cup unsweetened cocoa powder + extra for preparing pan, sifted
• 2 tsp baking soda
• 2 cups sugar
• 1½ tsp salt
• 1¼ cups melted butter + more for coating pan
• 2 tbsp white vinegar
• 2 tsp pure vanilla extract
• 2⅓ cups warm water

Mocha Buttercream Frosting

• ½ cup unsweetened cocoa powder
• 1 lb confectioners sugar
• 1 stick butter, softened
• 2 tsp instant coffee granules
• ¼ cup coffee, room temperature

Special Equipment

• tube pan with removable (false) bottom

Make Cake

1. Preheat oven to 350º
2. Butter a tube cake pan and dust with cocoa powder. Set aside
3. Mix dry ingredients in a large bowl
4. Mix in wet ingredients, combine until smooth
5. Pour into prepared pan, and bake 1 hour until toothpick is removed dry. Cool at least 6 hours before frosting

Make Frosting

1. Dissolve instant coffee granules into room-temperature coffee
2. Combine confectioners sugar and cocoa in bowl of stand mixer with whip attachment, or in large mixing bowl (if using hand mixer)
3. Beat in butter until combined. Slowly drizzle in coffee mix, beating until smooth and spreadable. You may not need all of the coffee, so add slowly until right consistency is reached