EASY CHOCOLATE CAKE

Steps:

• Preheat oven to 350F (177C) and prepare two deep 8" round cake pans by lining the bottoms with parchment paper and lightly greasing the sides. Set aside.
• In the bowl of a stand mixer fitted with a paddle attachment, whisk together flour, sugars, cocoa powder, baking soda, and salt.
• Add melted butter and oil, stir well.
• Add eggs and egg yolk, one at a time, stirring well after each addition. Pause occasionally to scrape down sides and bottom of bowl.
• Stir in vanilla extract. Gradually add buttermilk and stir well.
• Add hot coffee, stirring until ingredients are well-combined (be sure to scrape sides and bottom of bowl again).
• Evenly divide batter between prepared pans. Bake on 350F (177C) for 35-40 minutes (toothpick inserted in center should come out with moist crumbs).
• Allow to cool for 15 minutes before inverting onto cooling rack to cool completely before frosting.
• In a microwave-safe bowl, microwave chocolate chips at 15 second intervals, stirring between intervals, until chips are completely melted. Set aside and allow to cool slightly (about 10 minutes, stirring occasionally).
• Cream room temperature butter with an electric mixer. Stir in slightly cooled chocolate and beat well.
• Gradually add sugar, scraping down the sides and bottom of bowl occasionally.
• Sprinkle in salt and vanilla extract, stir well.
• Gradually add heavy cream, increase speed to high and beat for 1 minute.
• Spread a thick layer of frosting over the top of one cake round and sprinkle with mini chocolate chips. Top with second cake round and evenly frost cake. Slice and serve.