Instructions

• Preheat the oven to 350°F. Grease two 9-inch x 2-inch cake pans and dust with flour or spray them well with floured cooking spray; set pans aside.
• Sift together the dry ingredients into a medium bowl: 1 3/4 cups all-purpose flour, 2 cups granulated sugar, 3/4 cup unsweetened natural cocoa powder, 2 teaspoons baking soda, 1 teaspoon baking powder, and 1 teaspoon kosher salt. Set the dry mixture aside.
• In a large bowl or the bowl of a stand mixer, combine the wet ingredients: 1 cup buttermilk (shaken), 1/2 cup canola or vegetable oil, 2 large eggs (room temperature), and 2 teaspoons vanilla extract. Beat on high with a handheld mixer or with the paddle attachment for about 90 seconds until well combined.
• Reduce the mixer speed to low and slowly add the sifted dry ingredients. Mix on low until just combined, about 1–2 minutes, scraping down the bowl as needed.
• Warm 1 cup freshly brewed coffee until it is warm but not hot (do not let it steam). With the mixer still on low, slowly add the warm coffee and mix just until combined. The batter will be very thin.
• Divide the batter evenly between the two prepared pans and smooth the tops. Bake in the preheated oven for 35–40 minutes, or until a cake tester or toothpick inserted into the centers comes out clean or with a few moist crumbs. Begin checking doneness at about 30 minutes because ovens vary.
• Remove the pans from the oven and let the cakes cool in the pans on a wire rack for about 30 minutes. Run a knife around the edges, invert the pans, and turn the cakes out onto the rack. Cool the cakes completely before frosting.
• To make the frosting, place 1 cup unsalted butter (softened) and 6 ounces brick-style cream cheese (softened) in a large bowl or the bowl of a stand mixer. Beat on high with a handheld mixer or with the paddle attachment until light and fluffy, about 2–3 minutes.
• Reduce the mixer speed to low and add 1 cup sifted unsweetened natural cocoa powder, 2 teaspoons vanilla extract, and a pinch of salt. Beat until combined.
• With the mixer on low, gradually add 5 cups confectioners’ sugar, one cup at a time, mixing until each addition is incorporated. The frosting will be very thick.
• Add about 4 to 5 tablespoons cream (or half-and-half), one tablespoon at a time, until the frosting reaches a spreadable consistency. (About 4 1/2 tablespoons is typical.) The frosting should remain fairly thick.
• Place one cooled cake layer flat side up on a cake plate or serving platter. Use an offset spatula or knife to spread an even layer of frosting over the top.
• Place the second cake layer on top, flat side up. Frost the top and the sides of the cake evenly with the remaining frosting.
• Evenly sprinkle about 1 cup mini semi-sweet chocolate chips over the top of the cake.
• Refrigerate the cake for 1–2 hours to set the frosting. Optional: just before serving, drizzle about 1/2 cup melted semi-sweet chocolate chips over the top.
• Store the cake airtight in the refrigerator for up to 5 days.