Sarah | Broma Bakery

Preheat oven to 350°F. Grease and line two 8-inch cake pans with parchment paper.

In a large bowl, whisk together sugar, cocoa powder, flour, baking soda, baking powder, and salt. In a separate bowl, whisk oil, vanilla, flax eggs, and milk.

Pour the wet ingredients into the dry, whisking until no lumps remain. Pour in brewed coffee, mixing until just combined.

Pour batter into prepared pans and bake for roughly 30 minutes, or until a knife inserted in the center of the cake comes out clean. Cool completely on a wire rack before frosting.

To make the frosting, place all the ingredients in a stand mixer. Cream on low speed, gradually increasing to high speed for 1 minute, until mixture has lightened slightly and is fluffy.

Frost cake by placing first cake layer onto a cake stand. Top with a healthy dose of frosting. Spread evenly, then repeat with second layer. Use remaining frosting to frost sides of the cake. Last, use the back of a spoon to create a large swirling pattern all around the cake!