The Best Moist Chocolate Cake

Preheat your oven to 350F. Spray 2 8-inch cake pans with nonstick spray. Cut a round piece of parchment paper to fit the bottom of both of your 8-inch pans. Place in the bottom of the pans.

2. In a bowl, add hot coffee, hot butter and cocoa powder. Whisk to combine. Allow to cool a few minutes, then add milk, yogurt, eggs and vanilla extract. Whisk to combine.

3. In a separate bowl, add sugars, flour, salt, baking powder and baking soda. Whisk to combine.

4. Add dry ingredients to wet ingredients and whisk just until combined.

5. Evenly (or as close to even as possible) divide batter and pour into your 2 prepared cake pans. I like to tap the pans on the table one or two times to try to help get the batter even before baking.

6. Bake in preheated oven 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow cakes to fully cool in pan.

7. Meanwhile, make the buttercream. In a stand mixer bowl, fitted with the paddle attachment or a large bowl, beat the butter a couple minutes until light and fluffy. Gradually add in the powdered sugar and mix until combined. Add in the cocoa powder, then on low speed, mix and gradually add in the milk until combined. Beat a few more minutes until light and fluffy. Spread frosting on cooled cake. If you’d like you may use a vegetable peeler and chocolate bar to create chocolate curls for a garnish on your cake. Enjoy!