for the cake:
2 cups (400 g) Chelsea Soft Brown Sugar
1¾ cups (220 g) all purpose flour
¾ cup (85 g) dark, unsweetened cocoa powder
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 eggs
1 cup (240 mL) buttermilk or sour milk*
1 cup (240 mL) strong black coffee (1 cup water + 2 tsp instant espresso powder)
½ cup (120 mL) vegetable oil
1 tsp vanilla extract

for the frosting:
½ cup (110 g) unsalted butter
⅔ cup (60 g) dark cocoa powder
⅓ cup (80 mL) milk
3 cups (375 g) Chelsea Icing Sugar
1 tsp vanilla extract
¼ tsp salt

Preheat the oven to 350 F or 180 C. Butter 2 9-inch circular baking pans (or a 9x13 inch pan), line the bottom with parchment paper and dust with flour. In a large bowl, combine the sugar, flour, cocoa, baking powder, soda and salt- whisk until incorporated. Make a well in the centre of the mixture and add in the eggs, buttermilk. Whisk to combine. Add the coffee, oil and vanilla and continue mixing until everything is well incorporated. Divide the batter between the two pans and bake for 30-35 minutes or until a toothpick inserted comes out almost clean or with a few moist crumbs. Cool the cakes completely before frosting.

To make the frosting: Melt the butter. Add the cocoa powder and whisk until smooth. Gradually add in the powdered sugar, alternating with the milk and continue beating until light and fluffy. Stir in the vanilla and salt.