A rich and moist chocolate cake perfect for any occasion.
Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
Greasing the pan ensures the cake doesn't stick, making it easier to remove.
In a large mixing bowl, combine the flour, brown sugar, cocoa powder, baking powder, baking soda, and salt.
Sifting the dry ingredients helps to avoid lumps and ensures even mixing.
In another bowl, whisk together the buttermilk, eggs, and vanilla extract.
Using room temperature ingredients helps them combine more smoothly.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
Avoid overmixing to keep the cake tender.
Stir in the hot coffee until the batter is smooth and thin.
The coffee enhances the chocolate flavor and creates a smooth batter.
Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Check the cake a few minutes before the suggested time to avoid overbaking.
Allow the cake to cool completely in the pan before frosting.
Cooling prevents the frosting from melting and sliding off.
To make the frosting, beat the butter until creamy, then gradually add the confectioners' sugar, vanilla extract, and milk until smooth.
Adjust the milk quantity for your desired frosting consistency.
Spread the frosting evenly over the cooled cake and serve.
Use an offset spatula for a smooth and even frosting application.
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