📖 Instructions

1. **Preheat and Prep:** First things first, preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. I like to use a baking spray that already has flour in it—makes life easier! You can also line the bottoms with parchment paper circles for easy removal.
2. **Dry Ingredients Unite:** In a large bowl, whisk together 2 1/2 cups of all-purpose flour, 2 1/2 cups of sugar, 1 cup of unsweetened cocoa powder (Dutch-processed is my preference!), 1 1/2 teaspoons of baking powder, 1 1/2 teaspoons of baking soda, and 1 teaspoon of salt. Make sure everything is well combined – nobody wants a pocket of baking soda in their cake!
3. **Wet Ingredients Join the Party:** In a separate bowl, combine 1 1/4 cups of buttermilk (or a mixture of milk and a tablespoon of vinegar), 1/2 cup of vegetable oil, 2 large eggs, and 2 teaspoons of vanilla extract. Whisk until everything is nicely blended.
4. **Coffee Time!** This is the secret weapon! Prepare 1 cup of hot, strong brewed coffee. Set it aside for now. This is why the cake will be delicious. trust me.
5. **Combine and Conquer:** Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Be careful not to overmix! Overmixing can lead to a tough cake.
6. **Coffee Infusion:** Slowly pour in the hot coffee, mixing until the batter is smooth and relatively thin. Don't be alarmed by the consistency; it's supposed to be like that! The coffee really brings out the flavor of the chocolate.
7. **Bourbon Boost:** Stir in 2 tablespoons of bourbon. I usually use a good Kentucky bourbon. It adds such a nice depth to the flavor, but its ok if you skip this if you dont like it.
8. **Divide and Conquer, Part Deux:** Divide the batter evenly between the prepared cake pans. I like to use a kitchen scale to ensure they're perfectly even.
9. **Bake:** Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. Keep an eye on them – ovens vary!
10. **Cooling is Key:** Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Make absolutely sure they're completely cool before frosting!
11. **Frosting Frenzy:** While the cakes are cooling, let's make the frosting! In a large bowl, beat 1 cup (2 sticks) of unsalted butter, softened, until light and fluffy. This usually takes about 3-5 minutes. Creaming the butter properly is important for a smooth frosting.
12. **Chocolate Addition:** Gradually add 3 cups of powdered sugar, beating on low speed until combined. Then, add 1 cup of unsweetened cocoa powder and mix until well combined.
13. **Wet Ingredients for Frosting:** Add 1/4 cup of milk (or heavy cream for extra richness!), 1 teaspoon of vanilla extract, and 2 tablespoons of bourbon. Beat on medium speed until the frosting is smooth and creamy. If it's too thick, add a tablespoon of milk at a time until you reach your desired consistency.
14. **Assembly Time!** Once the cakes are completely cool, level them if necessary. Place one cake layer on a serving plate or cake stand. Spread a generous layer of frosting over the top.
15. **Layer Up:** Carefully place the second cake layer on top of the frosting. Frost the top and sides of the cake with the remaining frosting. Get creative with your decorating – swirls, rosettes, sprinkles... go wild!
16. **Chill Out:** For best results, chill the cake in the refrigerator for at least 30 minutes before serving. This allows the frosting to set and the flavors to meld together beautifully.
17. **Serve and Enjoy:** Slice, serve, and prepare for chocolate bourbon bliss! This cake is best enjoyed with a cold glass of milk or a scoop of vanilla ice cream. Just dont eat too much!