You Guys Are Awesome! Recipe

Prepare

Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan (or line with parchment) or prepare two 8-inch pans for a layered cake.

Mix dry ingredients

In a large bowl, whisk together 2 cups all-purpose flour, 1.5 cups granulated sugar, 0.75 cup unsweetened cocoa powder, 1 tsp baking powder, 1.5 tsp baking soda, and 0.5 tsp salt until evenly combined.

Combine wet ingredients

In a separate bowl or the bowl of a stand mixer, beat 2 eggs lightly. Add 1 cup buttermilk, 0.5 cup vegetable oil, and 2 tsp vanilla extract. Mix until homogeneous.

Make the batter

With the mixer on low, slowly add the wet mixture to the dry ingredients until mostly combined. Then add 0.75 cup hot brewed coffee and mix just until smooth and well incorporated. Scrape the bowl to ensure there are no streaks of flour. The batter will be pourable.

Bake

Pour batter into the prepared pan(s), smoothing the top. Bake in the preheated 350°F (175°C) oven for 25–35 minutes for a 9-inch pan (or 20–25 minutes for 8-inch pans), until a toothpick inserted in the center comes out with a few moist crumbs but not wet batter. Rotate pan halfway through baking for even browning.

Cool

Remove cake from oven and let cool in the pan on a wire rack for 10–15 minutes. Run a knife around the edge and invert onto the rack to remove the cake. Cool completely (at least 1 hour) before frosting to prevent melting the frosting.

Beat fats

In a medium bowl, beat 0.5 cup softened unsalted butter and 4 oz softened cream cheese together on medium speed until smooth and creamy, about 2–3 minutes.

Add dry to frosting

Sift (or whisk) together 2.5 cups powdered sugar and 0.25 cup cocoa powder to remove lumps. Gradually add the sugar-cocoa mixture to the butter-cream cheese while mixing on low, incorporating a cup at a time to avoid a sugar cloud.

Finish frosting

Add 1 tsp vanilla extract, 2 tbsp heavy cream (or milk) and 1/8 tsp salt. Increase mixer speed to medium-high and beat until light and fluffy, about 1–2 minutes. If frosting is too stiff, add an additional teaspoon of cream at a time until spreadable; if too thin, add a tablespoon more powdered sugar.

Assemble

Place cooled cake layers (if using two) on a serving plate. Spread a generous layer of frosting on the first layer, top with second layer, then frost the top and sides with the remaining frosting using an offset spatula for a smooth finish.

Sprinkle 0.5 cup chopped toasted walnuts or pecans around the edge or on top, add 0.25 cup chocolate shavings and scatter 1 cup fresh berries for color and texture. Press nuts gently into the frosting so they adhere.

Slice and serve at room temperature. This cake serves 8. Store leftovers covered in the refrigerator for up to 4 days (cream cheese frosting requires refrigeration). Bring to room temperature for 20–30 minutes before serving for best texture.