A rich and moist chocolate cake layered with creamy, velvety chocolate frosting. Perfectly balanced with coffee-infused batter and a smooth, fluffy cream cheese frosting for an indulgent treat.
Grease two 9-inch round cake pans with butter and line the bottoms with parchment paper.
In a large bowl, combine 3 cups of all-purpose flour, 2 cups of sugar, 1/2 cup of unsweetened cocoa powder, 2 teaspoons of baking soda, and 1 teaspoon of salt. Stir thoroughly to break up any cocoa powder lumps.
In a separate bowl, whisk together 2 cups of warm (not hot) coffee, 2/3 cup of light olive oil, 2 tablespoons of vinegar, and 1 tablespoon of vanilla extract.
Add the wet ingredients to the dry ingredients and stir just until combined. The batter will be slightly lumpy and somewhat thin, but it will bake well.
Divide the batter evenly between the prepared pans, ideally using a kitchen scale for equal layer thickness.
Bake on the middle rack in the preheated oven at 350°F for about 35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for about 15 minutes. Then carefully run a knife or thin spatula around the edges and turn the cakes out onto a wire rack.
Remove the parchment paper and allow the cakes to cool completely to room temperature before frosting.
For the frosting, beat 340 g of softened cream cheese and 1 cup of unsalted butter at medium-high speed in a mixer bowl for about 3 minutes until smooth and fluffy.