2 cups all-purpose flour
1 tsp baking powder
2 tsp baking soda
1 cup light brown sugar
1 1/2 cups unsweetened cocoa powder
3 1/2 cups confectioners sugar
1 cup granulated sugar
1 tsp salt
2 tsp vanilla extract
1/2 cup canola oil
1 cup strong hot coffee
1 cup (2 sticks) unsalted butter, at room temperature
1 1/8 cup milk
Preheat oven to 350°F (180°C). Grease and flour 2 9-inch round cake pans.
In a large bowl, whisk together the flour, baking powder, baking soda, light brown sugar, unsweetened cocoa powder, confectioners sugar, granulated sugar, and salt.
In a separate bowl, beat together the eggs, vanilla extract, canola oil, hot coffee, and unsalted butter until well combined.
Gradually add the wet ingredients to the dry ingredients, alternating with the milk. Mix until just combined.
Divide the batter evenly between the prepared cake pans and smooth out the tops. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes before removing and transferring to a wire rack to cool completely.
Once the cakes have cooled, spread a layer of your favorite frosting between the two cakes and on top.
Serve and enjoy your delicious and rich chocolate cake!!