Chocolate Cake:

1. Preheat your oven to 350 degrees F.
2. Prepare a 9 x 13 inch cake pan. I like to use a flour/oil spray to prep my pan, but you can also grease and flour your pan, or use parchment paper to line the bottom of the pan. See tips!
3. Into a large bowl sift together the flour, sugar, cocoa, baking soda, baking powder and salt.
4. Using a stand mixer with the whisk attachment, combine the the eggs, coffee, buttermilk, oil and vanilla.
5. Then add the dry ingredients to the wet ingredients and mix on medium speed for about 2 minutes (I use the paddle attachment). Mix well.
6. Pour the batter into your prepared pan. Gently tap the pan on the countertop to remove air bubbles.
7. Bake for 35 minutes, or until a toothpick inserted in the centre of the cake comes out clean.
8. When done, let the cake cool in the pan, on a wire cooling rack for at least 1 hour before you add the chocolate frosting.

Chocolate Buttercream Icing:

1. Beat together the butter, icing sugar, cocoa powder, milk and vanilla until the icing is nice and fluffy. Make sure to scrape the bowl often.

Putting it all together:

1. Once the cake has cooled you can frost it. Just spread the frosting evenly over the top of the cake. Add sprinkles if you like.
2. Enjoy!