Instructions

For the Chocolate Buttermilk Cake:

1. Preheat oven to 350°.
2. Spray 2 (9-inch) round cake pans with non stick cooking spray, cut a piece of parchment paper the size of the bottom of each pan, place the paper in the pan and spray the top of the paper; set aside.
3. In a medium bowl whisk together the sugar, flour, cocoa, baking soda, baking powder and salt.
4. In a large mixing bowl, beat the eggs, buttermilk, coffee, oil and vanilla until well blended.
5. Add flour mixture to buttermilk mixture, beat until combined and there are not lumps (batter will be thin).
6. Pour into prepared pans.
7. Bake 30-35 minutes or until a toothpick inserted into the center comes out clean..
8. Cool in the pans 10 minutes, then remove from pans onto a wire rack to cool completely.

For the Milk Chocolate Buttercream Frosting:

1. To a large mixing bowl, add the melted chocolate, butter and salt.
2. Beat until light and fluffy.
3. In a small bowl whisk together the milk , coffee and vanilla.
4. Add the powdered sugar 1 cup at a time alternating with the milk mixture.
5. Once all the ingredients have been added, beat on high 3 minutes or until the frosting is light, fluffy and air has been incorporated.
6. Generously fill and frost the cake.

For the Marbled Look:

Set aside about ½ cup of the milk chocolate frosting. After frosting the cake, put a scoop of the milk chocolate frosting on a spatula, then add a scoop of store bought canned dark chocolate frosting. Spread around sides.