Double Layer Chocolate Cake & Chocolate Frosting Recipe

I've wanted a KitchenAid mixer for quite a few years now, and I got one for Christmas! This is the first cake that I made with it. Preheat oven to 350° F and grease and lightly flour two round 9 inch cake pans. I had trouble with the cake sticking, so next time I’ll use parchment paper and grease it.

Whisk these ingredients to combine well:

    ⁃    2 cups all purpose flour 
    ⁃    2 cups granulated sugar
    ⁃    3/4 cup cocoa powder
    ⁃    2 teaspoons baking powder 
    ⁃    1 1/2 teaspoons baking soda 
    ⁃    1 teaspoon espresso powder

Then, add : 
    ⁃    1 cup buttermilk 
    ⁃    1/2 cup vegetable oil 
    ⁃    2 large eggs 
    ⁃    2 teaspoons vanilla 
Mix until well combined. Then, add in
    ⁃    1 cup boiling water 
Slowly and carefully mix in the boiling water until well combined. The batter will be very thin. Pour evenly into the cake pans and bake for 25-35 minutes or until a toothpick comes out clean in the middle. Mine took 25 minutes.

Chocolate frosting: 
    ⁃    1 1/2 cups (3 sticks) softened salted butter 
    ⁃    1 cup cocoa powder 
    ⁃    5 cups of powdered sugar, sifted 
    ⁃    1/2 cup whole milk (8 tablespoons)
    ⁃    2 teaspoons vanilla
    ⁃    1/2 teaspoon espresso powder

Combine butter and cocoa powder well. Continue mixing and add in 1 cup of powdered sugar at a time and 1 tablespoon of milk and combine well each time until everything is used up. Then, add in the vanilla and espresso powder. Keep beating until everything is very well mixed and very fluffy. Total beating time after you start adding in the sugar will probably be 6 or 7 minutes. If the frosting is too wet, add in more powdered sugar, if it’s too dry, add in a little more milk. This makes a lot of frosting. It will fill the middle and cover the outside of the cake. I used all of it, and had enough to make a little bit of decoration and added some sprinkles. :)