Step 1

Preheat the oven to 350 degrees F. Line 3 (8") round cake pans with parchment paper or spray with baking spray and set aside.

Step 2

In a medium bowl combine the all purpose flour, cocoa powder, baking powder, baking soda and salt, then whisk together. Set aside.

Step 3

In a large measuring cup, combine the buttermilk, espresso powder and vanilla extract until dissolved. Set aside.

Step 4

In a separate large bowl (or stand mixer fitted with whisk attachment) combine the vegetable oil and sugar use a beat for about 2 minutes. Add the eggs, one at a time, beating the mixture between each addition. Scrape down the sides of the bowl as needed with a rubber spatula.

Step 5

Alternate adding in the dry ingredients and the buttermilk mixture to the sugar mixture, scraping down the sides of the bowl as you go. Once the cake batter is combined, divide it among the 3 prepared cake pans.

Step 6

Bake the cakes for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pan for 10 minutes, before inverting onto a cooling rack to cool completely.

Step 7

While the cakes are cooling, whip up the quick chocolate frosting. Add the softened butter to a bowl along with the powdered sugar, cocoa powder and vanilla extract to a large bowl or stand mixer.

Step 8

If using a stand mixer, attach the paddle attachment. Start on low speed to combine the frosting ingredients. It will be dry and crumbly at first.

Step 9

Gradually pour in the heavy cream and continue beating until the frosting starts to come together. Scrape down the sides of the bowl and beat for an additional 90 seconds, until it's light and fluffy.

Step 10

If the frosting is too thick, add more heavy cream. If it's too thin, add more powdered sugar.