1. Bake the Chocolate Cake:
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Preheat oven to 175°C (350°F). Line a square or rectangular baking tin with parchment paper.
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In a bowl, sift together sugar, flour, cocoa, baking powder, baking soda, and salt.
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Add egg, milk, oil, and vanilla. Beat until smooth (about 2 minutes).
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Stir in hot water or coffee. The batter will be thin — this makes the cake moist!
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Pour into the pan and bake for 30–35 minutes or until a toothpick comes out clean.
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Let the cake cool completely before frosting.
2. Prepare the Coffee Buttercream:
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Dissolve instant coffee in hot water and set aside to cool.
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Beat the butter until light and fluffy (2–3 minutes).
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Gradually add powdered sugar, then beat in vanilla, coffee mixture, and salt.
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Whip for another 2–3 minutes until smooth and creamy.
3. Assemble the Cake:
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Trim the cake edges if needed.
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Spread or pipe the coffee buttercream generously on top and/or in layers if you slice it horizontally.
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Chill briefly for easier slicing.
💡 Tips
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Add chocolate chips or chopped nuts inside the batter for a fun surprise.
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Dust the top with cocoa powder or grated chocolate for decoration.
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Store in an airtight container in the fridge for up to 4 days.
