1-Preheat the oven: Preheat the oven to 350 degrees and butter two 8-inch round cake pans, then line them with parchment paper and flour the pans.

2-Sift the dry ingredients: Sift the dry ingredients 1¾ cups all-purpose flour, 2 cups sugar, ¾ cups good cocoa powder, 2 teaspoons baking soda, 1 teaspoon baking powder, and 1 teaspoon kosher salt into a mixing bowl and mix on low speed.

3-Combine wet ingredients: In another bowl, combine 1 cup buttermilk, ½ cup vegetable oil, 2 extra-large eggs at room temperature, and 1 teaspoon pure vanilla extract.

4-Mix wet and dry ingredients: Slowly add the wet mixture to the dry ingredients with the mixer on low speed.

5-Add hot coffee: Add 1 cup freshly brewed hot coffee and stir just to combine, scraping the bowl to ensure everything mixes well.

6-Bake the cake: Pour the batter evenly into the prepared pans and bake for 35 to 40 minutes, or until a tester comes out clean. For cupcakes, bake for 25 to 30 minutes.

7-Cool the cakes: Cool the cakes in the pans for 30 minutes, then transfer to a cooling rack to cool completely.

8-Assemble the cake: Place one cake layer flat side up, spread a thin layer of the chocolate buttercream frosting on top, add the second layer, and spread frosting evenly on the sides and top. Serve at room temperature for the best classic flavor chocolate cake recipe experience.

9-Make the frosting: Chop 6 ounces good semisweet chocolate and melt it over simmering water; let it cool to room temperature. In a separate bowl, beat ½ pound (2 sticks) unsalted butter at room temperature until fluffy, then add 1 extra-large egg yolk at room temperature and 1 teaspoon pure vanilla extract. Gradually add 1¼ cups sifted confectioners’ sugar. Dissolve 1 tablespoon instant coffee granules in a small amount of hot water and mix it with the melted chocolate into the butter mixture, stirring without whipping. Spread on the cooled cake right away.