preheat oven to 350 degrees. grease cake pans or line cupcake cups.
2 1/4 cups cake flour
1 2/3 cups sugar
2/3 cup cocoa - i used gharardhelli
1 1/4 tsps baking soda
1/4 tsp baking powder
1 cup hot coffee
1/4 cup buttermilk
3/4 cup softened salted butter
1 tsp vanilla
Cream together butter and sugar. When light and fluffy, add eggs and vanilla, beating to a light consistency. Alternate adding in dry ingredients with coffee and buttermilk. Beat 3 minutes at high speed. Pour into pans. Bake 9 x 13 45 minutes, layers 30-35 minutes, cupcakes 18 minutes, or until a pick inserted in center comes out clean. This is a dense, rich chocolate-mocha cake that is wonderful paired with buttermilk-cream cheese icing below:
2 boxes confectioners' sugar
1 brick softened cream cheese
2-4 tbsp (approximate) buttermilk
beat together above ingredients to desired consistency. make sure cake is cool before you frost, otherwise, this will make a yummy glaze, too :).