Servings: Yields 6 to 8 servings

For Cake For Cake
2 cups all purpose flour 2 cups all purpose flour
1 1/2 cups white sugar 1 ½ cups white sugar
1/2 cup light brown sugar ½ cup light brown sugar
1 cup fine-quality unsweetened cocoa powder 1 cup fine-quality unsweetened cocoa powder
2 teaspoons baking sofa 2 teaspoons baking sofa
1 teaspoon baking powder 1 teaspoon baking powder
1/2 teaspoon sea salt ½ teaspoon sea salt
2 eggs, room temperature 2 eggs, room temperature
1 teaspoon bourbon vanilla extract 1 teaspoon bourbon vanilla extract
1 cup cold brewed coffee 1 cup cold brewed coffee
1 cup buttermilk 1 cup buttermilk
1/2 cup vegetable oil ½ cup vegetable oil
 
For Icing For Icing
2 cups (1 pound)  butter, softened 2 cups (1 pound)  butter, softened
9 cups confectioners sugar 9 cups confectioners sugar
2 1/2 cups fine quality unsweetened cocoa powder 2 ½ cups fine quality unsweetened cocoa powder
1 teaspoon bourbon vanilla extract 1 teaspoon bourbon vanilla extract
1 cup whole milk 1 cup whole milk

Preheat oven to 350°F. Grease and flour a 9x13 inch pan
In a large bowl, sift together the flour, sugars, cocoa powder, baking soda, baking powder and salt. Make a well in the center and pour in the eggs, vanilla, coffee, buttermilk, and oil. Mix with a wooden spoon until smooth; batter will be thin. Pour into prepared pan.
Bake for 35 to 40 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow to cook in the pan for 45 minutes.
As cake cooks, prepare the icing. In a stand mixer with a paddle attachment on medium speed, beat butter until smooth and creamy. Reduce speed to low and add confectioners sugar, cocoa powder, and vanilla, scraping down sides of the bowl with a spatula as you go. Add milk as needed until frosting reaches preferred spreading consistency.
Once cake has cooled, spread ice it over the top.