2 cups all-purpose flour
2 cups sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon instant coffee
1 cup milk
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 cup boiling water
100g butter softened
50g cocoa powder
400g cream cheese
100g heavy cream
1 cup confectioner’s sugar
½ teaspoon instant coffee
Method for Frosting
Add cocoa and instant coffee to a large bowl or bowl of stand mixer. Whisk through to remove any lumps. Cream together butter and cocoa powder until well-combined.
Add sugar and cream cheese to cocoa mixture. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and cream cheese have been added. Whip heavy cream separately at medium speed. Mix cocoa mixture and whipped cream and combine well. Chill well in the fridge for at least 6 hours.
Method for the Chocolate Cake
Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.
Add flour, sugar, cocoa, baking powder, baking soda, salt and coffee to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined for about 10 minutes. Reduce speed and carefully add boiling water to the cake batter until well combined.
Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center of the chocolate cake comes out clean.
Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.
Frost cake with cake frosting and enjoy!