Cake – 2 cups 260g all-purpose flour – 1 1/2 cups 300g granulated sugar – 1 cup 125g unsweetened dark cocoa powder, (Dutch process preferred) – 2 teaspoons baking soda – 1 teaspoon baking powder – 1 ⁄2 teaspoon salt – 2 eggs – 1 cup 240 ml cold coffee – 1 cup 240 ml buttermilk – 1 ⁄2 cup 120 ml vegetable oil – 1 to 1 1/2 teaspoons black gel food color I used Americolor Super Black

Dark Chocolate Frosting – 1 cup 1/2 lb. unsalted butter, melted – 1 1 ⁄3 cups 170g dark cocoa powder – 6 cups 770g powdered sugar, sifted – 2 ⁄3 cup 160 ml milk – 2 teaspoons vanilla extract – 1/2 teaspoon black gel food color

– Make the cakes: Preheat oven to 350 degrees. Spray one 10-inch bundt pan or two 9-inch round pans with a nonstick cooking spray and set aside. – In a large bowl, combine flour, sugar, cocoa, baking soda, baking powder and salt. – Make a well in the center and pour in the eggs, coffee, milk and oil. Mix in the black food color; batter will be thin. – Pour into prepared pan(s). Bake for 35 to 40 minutes for bundt pan, 25 minutes for 9-inch round pans, or until a toothpick 

inserted into the center of the cake comes out clean. Allow to cool completely. – Make the frosting: In a large bowl, mix together melted butter and cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. – Add a small amount of additional milk, if needed. Stir in vanilla and black food color. – Frost cake and decorate as desired.