Ingredients
2 cups all-purpose flou
1 3/4 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
1 cup freshly brewed hot coffee
1 cup heavy cream
1/2 cup dark rum
1/4 cup powdered sugar
1 teaspoon pure vanilla extract
1/2 cup unsweetened cocoa powder
Directions
Preheat oven to 350°F (175°C) and grease/flour two 9-inch cake pans.
Whisk together flour, sugar, cocoa, baking soda, baking powder, and salt in a large bowl.
Mix in buttermilk, vegetable oil, eggs, and vanilla until smooth.
Stir in hot coffee until well combined.
Divide batter between pans and bake for 35-40 minutes.
Whip heavy cream, rum, powdered sugar, vanilla, and cocoa for the filling.
Once cakes are cool, spread filling between layers and stack.
Refrigerate the cake for at least an hour before serving.
Nutrition Facts
Calories:
420
Fat:
22
Carbohydrates:
50
Protein:
6
Sodium:
380
Fiber:
3
Sugar:
30
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