• Preheat oven to 170°C.
• Prepare 2 cake pans, grease and dust the pan or line with parchment paper.
• Whisk together the dry ingredients (flour, sugar, cocoa powder and salt) in a large bowl.
• Create three wells in the mixture.
• In one well, add the vinegar. In the second add the vanilla. To the third, add the oil.
• In a seperate cup mix the coffee with a cup of hot water.
• Pour the hot coffee over the entire mixture. Now add one more cup hot water.
• Gently fold the batter until it is combined and no dry bits remain.
• Pour the batter into the prepared cake pans.
• Bake for 45 minutes or until you insert a toothpick into the centre of the cake and it comes out clean.
• Remove cakes from the oven and cool them on a cooling rack.
• After the cake is cooled, wrap the cake and place it in the refrigerator.

Buttercream frosting

• Add the butter icing sugar and other ingredients into the mixing bowl.
• Set the whisk mode and whisk the butter till they form soft peaks.

To assemble the cake

• Place one of the chilled chocolate cakes on a turn table (make-shift plate on a cup)
• Add a large scoop of the buttercream and spread evenly.
• Place the second cake on the frosted first.
• Now ice the second cake.
• Once the tops are done, use the rest of the buttercream to cover the sides.
• We have just added some chocolate shavings on top. You can use sprinkles, chocolate beads or cookie crumbs too!
• The cake is now ready to be devoured. Enjoy!