Moist Buttermilk Fudge Chocolate Cake

Prep: Preheat your oven to 350°F (175°C). Grease and flour a 22 cm 33cm baking pan or two 22cm rounds.

Dry Ingredients: Whisk together flour, sugar, cocoa, baking soda, baking powder, and salt in a large bowl.

Wet Ingredients: Add the buttermilk, oil, eggs, and vanilla. Mix on medium speed until well combined.

Incorporate Coffee: Reduce speed to low and carefully pour in the hot coffee. The batter will be very thin; this is normal and creates the moist texture.

Bake: Pour into the pan and bake for 30–35 minutes (for a 22cm x 33cm) or until a toothpick comes out clean. Let cool completely.

Frost: Melt the butter for the frosting, then stir in the cocoa powder. Alternately add powdered sugar and milk/cream, beating until smooth and spreadable.

Serve: Spread the thick fudge frosting over the cooled cake.