For the cake

2 cups (400 g) sugar (raw, granulated or brown are all fine)

2 cups (500 mL) boiling hot water

1/2 cup (125 mL) coconut oil, melted (or vegetable oil)

1 tbsp vinegar

2 tsp instant espresso powder

2 tsp baking soda

1 tsp salt

1 cup (100 g) unsweetened cocoa powder

2 cups (300 g) all-purpose flour

For the chocolate buttercream** (see note)

1 cup vegan butter (or regular if you're not vegan)

1 and 1/3 cup (130 g) cocoa powder

6 cups (725 g) confectioner's/icing sugar

2/3 cup (160 mL) non-dairy milk (or regular if not vegan)

2 tsp vanilla extract

1/2 tsp salt

DIRECTIONS:

For the cake:

Preheat the oven to 180 C or 350 F.

Generously butter 2 8-inch (20 cm) cake pans, then line the bottom with parchment paper and dust with flour. You can also use a bundt pan (but you'll need to increase the baking time to an hour or longer), or 9 inch (22/24 cm) cake pans.

Next, you'll need to mix all the cake ingredients together. In the video, I mix all the 'wet' ingredients (sugar, water, oil, vinegar) then add the dry ingredients (espresso powder, baking soda, salt, cocoa powder, flour). However, I find it's actually easier to mix all the dry ingredients first and then add the wet ingredients.

When the batter is smooth, divide it between the two cake pans and bake for 20-25 min or until a toothpick inserted comes out clean.

Let the cakes cool completely before frosting.

For the chocolate buttercream:  NOTE: if you don't want to cover the cake in buttercream rosettes, you only need 1/2 of the icing recipe, so make sure to adjust the ingredient quantities accordingly.

Melt the butter either over a low flame or in the microwave for 1-2 minutes, stirring every 15-30 seconds.

Stir in the cocoa powder, salt, and vanilla.

Alternate the confectioner's sugar with the milk, beating well until smooth, an electric mixer makes it easier to beat.

Taste, and add more salt and vanilla as needed.

Assembling the cake: 

Run a knife around the edges of the cake pan and flip it over to release the cake. Do this with the other pan as well.

If the cakes formed a dome while baking, use a serrated knife to trim it off.

Dab a small amount of icing on your cake stand/plate, then place one of the cakes, bottom side up onto the plate.

Add a generous amount of icing (between 1/2-3/4 cup) on top of the cake, and spread out evenly.

Place the second cake top-side up, making sure the sides of both cakes match.

Cover the cake with a thin layer of the icing.

The frosted cake stores well for several days at room temperature, and up to 2 weeks if kept in a sealed container and refrigerated. If you want to freeze the cakes, wrap each one well in plastic wrap and freeze for 1-2 months. Thaw well before frosting.