Two-Layer Chocolate Cake with Whipped Cocoa Buttercream Frosting

For the cake:
Preheat oven to 350ºF. Grease two 8-inch round cake pans, ideally springform pans. Line with parchment paper, then butter.

Combine flour, sugar, baking soda, baking powder, cocoa powder, and salt.

In a separate bowl, beat together eggs, buttermilk, Greek yoghurt, canola oil, and vanilla extract until smooth.

Add dry ingredients to the wet mixture in parts with the mixer on low until completely incorporated. Pour in hot coffee, mix until combined. Fold in chocolate chips.

Divide batter among cake pans and bake about 30–35 minutes, until tops are just set. Let cakes cool for a few minutes before removing from cake tins. Allow cakes to cool completely before frosting.

For the frosting:
Cream together butter and icing sugar. Add cocoa powder and vanilla extract and continue to beat until completely incorporated. Add whipping cream and whip frosting mixture until light and fluffy. Add more icing sugar if you prefer a sweeter or thicker frosting.

Place a cake layer, flat side up. Spread frosting on top. Place the second layer on top of the first layer, flat side down, and spread frosting on the top and sides of the cake. If you’re planning to do anything fancier than a flat frosted cake, I’d highly recommend a crumb coat.

Garnish with white chocolate shavings.