Step 1

Preheat oven to 350 F. Prepare two 9-inch cake pans by spraying with baking spray (very important to use the spray for baking not just cooking spray) or buttering and lightly flouring.

Step 2

Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer.

Step 3

Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.

Step 4

Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.

Step 5

Distribute cake batter evenly between the two prepared cake pans.

Step 6

Bake for 25-35 minutes, until a toothpick or cake tester inserted in the center comes out clean.

Step 7

Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.

Step 9

Add cocoa to a large bowl or bowl of stand mixer.

Step 10

Whisk through to remove any lumps.

Step 11

Cream together butter and cocoa powder until well-combined. DO NOT try to use butter that has not come to room temperature on its own this recipe will not work with refrigerated cold butter or with butter that is softened in the microwave.

Step 12

Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added.

Step 13

Add vanilla extract and espresso powder and combine well.

Step 14

If the icing is too thick add a tbs of milk, if too wet add more confectioners sugar a small amount at a time until the icing reaches the consistency that you want. I have found that this recipe consistently makes PLENTY of icing at the right consistency.