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Prep Time: 30 mins | Cook Time: 25 mins | Total Time: 1 hr 55 mins | Yield: 24 Servings

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1 ¾ c all-purpose flour

1 c dark cocoa powder (such as Hershey’s® Special Dark)

2 tsp baking soda

½ tsp salt

1 c firmly packed dark brown sugar

½ c white sugar

½ c unsalted butter softened

2 large eggs, at room temperature

2 tsp vanilla extract

1 c strong brewed coffee, at room temperature

1 c buttermilk, at room temperature


1 cup unsalted butter, softened

¾ cup dark cocoa powder (such as Hershey’s® Special Dark), sifted

1 teaspoon instant espresso powder

⅛ teaspoon salt

2 teaspoons vanilla extract

3 cups powdered sugar, or to taste

7 tablespoons heavy whipping cream, or as needed


Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Step 2: Apply cooking spray and line with parchment paper a 10×15-inch rimmed baking sheet.

Step 3: In a mixing bowl, add cocoa powder, flour, salt, and baking powder. Whisk until well combined.

Step 4: In another mixing bowl, add the butter, brown sugar, and white sugar. Beat until well blended.


Step 5: Add eggs gradually and beat continuously.

Step 6: Add the vanilla and beat until well blended.

Step 7: Transfer about 1/3 of the flour mixture into the egg mixture, then beat until well mixed.

Step 8: Add buttermilk and 1/2 of the coffee. Beat until well blended.

Step 9: Repeat the process until everything is well combined.

Step 10: Transfer the batter into the prepared baking sheet and spread it evenly on the bottom. Make sure to remove any bubble that forms.

Step 11: Place it inside the preheated oven and bake for 25 minutes or until a toothpick comes out clean after inserting it in the middle.

Step 12: Remove the cake and let it sit at room temperature to cool.

To Make the Frosting:

Step 1: In a large mixing bowl, add butter and beat until the texture becomes smooth.

Step 2: Add the espresso powder, cocoa powder, vanilla, and salt. Beat until well mixed.

Step 3: Gradually add the powdered sugar and beat continuously.

Step 4: Add the heavy cream and beat until well mixed.

Step 5: Frost the cake.

Step 6: Serve and enjoy!

Nutrition Facts:

Protein: 3.3g 7% | Carbohydrates: 39.2g 13% | Dietary Fiber: 2.3g 9% | Sugars: 28.5g | Fat: 14.6g 22% | Saturated Fat: 9g 45% | Cholesterol: 52.4mg 18% | Vitamin A Iu: 441.3IU 9% | Niacin Equivalents: 1.5mg 11% | Vitamin C: 0.1mg | Folate: 22mcg 6% | Calcium: 37.8mg 4% | Iron: 1.4mg 8% | Magnesium: 36.8mg 13% | Potassium: 152.7mg 4% | Sodium: 189.7mg 8% | Thiamin: 0.1mg 9% | Calories From Fat: 131.2


PIN THIS RECIPE to any of your relevant boards if you want to make it later...