Ingredients

• 1.75 cups all-purpose flour
• 1 cup dark cocoa powder , such as Hershey's® Special Dark
• 2 teaspoons baking soda
• 0.5 teaspoons salt
• 1 cup firmly packed dark brown sugar
• 0.5 cups white sugar
• 0.5 cups unsalted butter , softened
• 2 large eggs , at room temperature
• 2 teaspoons vanilla extract
• 1 cup strong brewed coffee , at room temperature
• 1 cup buttermilk , at room temperature

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x15-inch rimmed baking sheet and line the bottom of the pan with parchment paper.
3. 3 Whisk flour, cocoa powder, baking soda, and salt together in a bowl until thoroughly combined. Set aside.
4. 4 Beat brown sugar, white sugar, and butter together in a large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time, mixing well after each addition.
5. 5 Mix in vanilla extract.
6. 6 Add in 1/3 of the flour mixture, and mix until just combined.
7. 7 Add in 1/2 of the coffee and buttermilk, and mix until just combined.
8. 8 Continue alternating additions of the flour mixture with coffee and buttermilk, mixing just until combined.
9. 9 Pour batter into the prepared pan; smooth into an even layer. Tap pan firmly on the counter several times to remove air bubbles.
10. 10 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out with a few moist crumbs, about 25 minutes. Do not overbake. Place cake on a wire rack and allow to cool completely.
11. 11 Meanwhile, make the frosting. Beat butter in a large bowl until completely smooth.
12. 12 Mix in cocoa powder, espresso powder, and salt until throughly combined. Mix in vanilla.
13. 13 Add in powdered sugar 1 cup at a time, mixing well after each addition.
14. 14 Pour in heavy cream and beat until frosting is light and fluffy, 2 to 3 minutes. If frosting is too thick, add more heavy cream.
15. 15 Spread frosting over the cooled cake.

Nutrition per serving