The Best Chocolate Cake

For the chocolate cake:
Preheat oven to 350ºF. Butter and flour two 9-inch round cake pans.

In a large bowl combine flour, both sugars, cocoa, baking powder, baking soda and salt. Set aside.

With a stand mixer with the paddle attachment, add milk, oil, eggs and vanilla until combined. Slowly add the dry ingredients to the wet ingredients with the mixer on low. Pour in the hot coffee (batter will be thin).

Divide batter between prepared pans and bake for 23–25 minutes or until a toothpick inserted in the center comes out clean. Cool the cake completely before frosting.

Store at room temperature in an airtight container for up to 3 days!

For the frosting:
Add butter to a stand mixer with the whisk attachment. Beat until fluffy. Add cocoa powder, confectioners sugar, milk and vanilla extract. Beat until thick and creamy. If frosting is too thick, add more milk. If it is too runny, add more powdered sugar.

Set aside until you are ready to frost the cake.