FOR THE CAKE
3 c. all-purpose flour
1/2 c. unsweetened Dutch-processed cocoa powder
2 tsp. baking soda
1 tsp. espresso powder
1 tsp. kosher salt
1 3/4 c. brown sugar, tightly packed
2 c. freshly brewed coffee
2/3 c. vegetable oil
FOR THE FROSTING
1 1/2 c. (3 sticks) vegan butter, softened
4 1/2 c. powdered sugar
1 c. unsweetened Dutch-processed cocoa powder
1/4 tsp. espresso powder
1/4 tsp. kosher salt
Step 1
Preheat oven to 350°, line two 8" round cake pans with parchment paper and spray them with cooking spray.
Step 2
In a large bowl, whisk to combine flour, cocoa powder, baking soda, espresso powder and salt.
Step 3
In a medium bowl, whisk to combine brown sugar, coffee, and vegetable oil.
Step 4
Add wet ingredients to bowl with dry ingredients and whisk to combine. (Some lumps are ok!) Divide batter between prepared cake pans and bake until a toothpick inserted into the center of each cake comes out clean, 33 to 35 minutes. Let cakes cool in pan for 15 minutes, then turn out to cool completely on a wire rack, 45 minutes to an hour.
Step 5
Meanwhile, make frosting: In a large bowl using a hand mixer or the bowl of a stand mixer using the paddle attachment, beat butter until fluffy. Add powdered sugar and beat until combined, then add cocoa powder, espresso powder, and salt. Beat until smooth.
Step 6
When cakes are cooled, place one cake on serving dish and spread a thick layer of frosting on top. Top with second layer of cake, then frost all over sides and top.
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