Decadent Chocolate Cake

For the Chocolate Cake: 

1. Preheat oven to 350º F. Place Round Molds on Perforated Baking Sheet or Sunflower Mold for one cake. 
2. Add flour, sugar, cocoa, baking powder, baking soda, salt, and instant coffee or espresso powder to a large bowl or stand mixer bowl.
3. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined.
4. Add milk, coconut oil, eggs, vanilla, and chocolate extract to the flour mixture and mix on medium speed until well combined.
5. Reduce speed and carefully add boiling water to the cake batter at a very slow pace until well combined.  
6. Distribute the cake batter evenly between the two Round Cake molds. Bake for 30-35 minutes until a toothpick or cake tester inserted in the center of the chocolate cake comes out clean. 
7. Remove from the oven and cool for about 10 minutes; remove from the pan and cool completely. 

For the Chocolate Buttercream Frosting:

1. Add cocoa to a large bowl or bowl of stand mixer. With Mini Whisk, whisk through the cocoa well to remove any lumps.
2. Now, add softened butter to the bowl with cocoa. Cream the butter and cocoa powder together until well combined.
3. Next, add sugar and milk to the cocoa mixture by adding 1 cup of sugar and about a tablespoon of milk. After combining each addition, turn the mixer to high speed for about a minute. Repeat until all sugar and milk have been added. Essential – mix as directed so the frosting is fluffy and made to delectable perfection!
4. Add vanilla, chocolate extract, and espresso powder and combine well.
5. If your frosting appears too dry, add more milk, only one tablespoon at a time, until it reaches the right consistency.
6. If it appears too wet and does not hold its form, add more confectioner’s sugar, a tablespoon at a time, until it reaches the right consistency.
7. Frost your cake as desired, and enjoy!