📖 Instructions

1. Alright, let's get baking! First things first, preheat your oven to 350°F (175°C). Trust me, a properly heated oven is key to a perfectly baked cake. You don't want any surprises!
2. Grease and flour two 9-inch round cake pans. Or, if you're feeling fancy, use parchment paper liners for easy removal. Nobody likes a cake that sticks to the pan, eh?
3. In a large bowl, whisk together 2 cups of all-purpose flour, ¾ cup of unsweetened cocoa powder, 1 ½ teaspoons of baking powder, 1 ½ teaspoons of baking soda, and 1 teaspoon of salt. Make sure there are no lumps! We're aiming for a smooth batter, not a bumpy ride.
4. In a separate bowl, cream together 1 cup (2 sticks) of unsalted butter, softened, and 1 ¾ cups of granulated sugar until light and fluffy. This might take a few minutes, but it's worth the effort. Get those muscles working!
5. Beat in 3 large eggs, one at a time, then stir in 2 teaspoons of vanilla extract. Vanilla is the secret weapon to amazing baking. Dont skimp on it, trust me.
6. Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup of buttermilk, beginning and ending with the dry ingredients. Beat until just combined. Don't overmix! We want a tender cake, not a tough one.
7. Stir in 1 cup of hot coffee. Yes, hot! It intensifies the chocolate flavor. Don't worry, it won't cook the eggs.
8. Pour the batter evenly into the prepared cake pans. This is where precision matters! Use a kitchen scale if you're feeling extra meticulous. Or, just eyeball it like a pro.
9. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Every oven is different, so keep an eye on things. If it starts browning too quickly, tent it with foil.
10. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Patience, my friend, patience! Warm cake is tempting, but fully cooled cake is easier to frost.
11. While the cakes are cooling, let's make the Irish cream frosting! In a large bowl, beat 1 cup (2 sticks) of unsalted butter, softened, until smooth and creamy. Smooth as a baby's bottom
12. Gradually beat in 4 cups of powdered sugar until smooth. This can get messy, so be prepared for a sugar cloud!
13. Stir in ¼ cup of Irish cream liqueur and 1 teaspoon of vanilla extract. Adjust the amount of Irish cream to your taste. Want it boozier? Go for it! But don't say I didn't warn ya.
14. Once the cakes are completely cool, trim the tops to create a flat surface. This is optional, but it makes for a prettier cake. Plus, you get to eat the scraps!
15. Place one cake layer on a serving plate or cake stand. Spread with a generous layer of Irish cream frosting.
16. Top with the second cake layer and frost the entire cake with the remaining frosting. Smooth it out with a spatula, or get creative with swirls and peaks. It's your cake, your rules!
17. Garnish with chocolate shavings and coffee beans. Get fancy! Or keep it simple. Whatever floats your boat.
18. Refrigerate for at least 30 minutes before serving. This allows the frosting to set and the flavors to meld together. Plus, cold cake is always refreshing.