- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1½ teaspoons baking soda
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- ½ cup Irish cream liqueur
- 1 cup hot coffee
- 1 cup softened butter
- 3 cups powdered sugar
- ½ cup cocoa powder
- 200 grams melted dark chocolate
- 3 tablespoons Irish cream liqueur
Preheat the oven to 175°C. Grease two round cake pans, line their bases with parchment paper, and lightly dust the sides evenly with cocoa powder.
In a large bowl, whisk flour, cocoa, sugar, baking soda, baking powder, and salt until evenly combined, breaking apart any visible cocoa lumps very carefully.
In another bowl, beat eggs, buttermilk, oil, vanilla, and Irish cream until smooth. Pour the wet mixture gradually into the dry ingredients while stirring constantly.
Add the hot coffee and mix gently until the batter becomes thin and glossy. Divide it equally between the prepared pans for perfectly even baking.
Bake for thirty to thirty-five minutes, or until a skewer inserted in each center comes out with only a few moist crumbs still attached inside.
Cool the cakes in their pans for ten minutes, then turn them onto wire racks. Remove parchment and let both cake layers cool completely afterward.
For the frosting, beat softened butter until creamy. Add powdered sugar and cocoa gradually, then mix in Irish cream and melted chocolate until wonderfully fluffy.
Place one layer on a serving plate, spread frosting over it, add the second layer, and cover the top and sides smoothly before slicing carefully.
