1-First, preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to prevent sticking. In a medium bowl, whisk together 1 ¾ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt to get your dry ingredients ready.

2-Next, in a jug, combine 2/3 cup hot water, 2/3 cup unsweetened cocoa powder, 1/3 cup milk, 1/3 cup heavy cream, and 1 teaspoon instant espresso powder. This mix brings out the deep chocolate flavor with a coffee kick. In a large bowl, beat 12 tablespoons unsalted butter and 2 cups sugar on medium speed for about 4 minutes until light and fluffy, then add 3 large eggs one at a time, scraping the bowl, and stir in 1 tablespoon pure vanilla extract.

3-Alternately add the flour mixture in thirds and the liquid mixture in halves to the batter, mixing on low speed until smooth. Divide the batter evenly into the prepared pans and smooth the tops. Bake for 15-18 minutes or until a toothpick comes out clean, then cool in the pans for 5 minutes, remove, peel off the parchment, and cool completely.

4-For the frosting, combine 12 oz bittersweet chocolate, 3 tablespoons unsalted butter, and 2 teaspoons instant espresso powder in a medium bowl. Heat 1 ¼ cups heavy cream in a small saucepan until simmering, pour over the chocolate mixture, and stir until smooth. Add 1 tablespoon coffee liqueur and 1 teaspoon pure vanilla extract, refrigerate for up to 30 minutes until cool, then beat on medium-high speed until soft peaks form. Assemble by spreading half the frosting on one layer, add the second layer, and frost the top. This recipe can be adapted for healthier options, and for more flavor tips, visit our baking substitutions guide.