Step 1

Preheat oven to 325°F. Butter and line a 9 x 13 inch pan.

Step 2

Combine all the dry ingredients in a bowl. With a hand whisk, mix the dry ingredients to make sure there are no lumps. (see notes on how to make this a one bowl cake - by using a weighing scale)

Step 3

Microwave the butter in a large bowl to melt and mix in the cream cheese with it to form a smooth paste.

Step 4

Add the apple cider vinegar, vanilla and eggs and whisk well.

Step 5

Stream in the hot coffee in a slow stream, into the wet ingredients while whisking.

Step 6

Use a whisk to combine the wet ingredients with the dry ingredients, until all the dry ingredients are moistened and there are no lumps. Be gently with the batter as you don't want to overwork the batter either

Step 7

Pour the batter into the prepared pan, and bake for 25 - 30 minutes (it's usually about 27 minutes for me), until the cake is springy to the touch in the middle. Try not to open the oven door until the first 20 minutes have passed.

Step 8

Remove the cake from the oven, and let it cool down. Carefully flip the cake out of the pan and then remove the parchment paper. Then carefully turn the cake out onto the serving plate, so that the shiny side is facing up.

Step 9

Make the chocolate frosting according to the recipe here.

Step 10

Apply the buttercream frosting on the surface of the cake, using a knife or offset spatula. You can create swirls or a smooth surface.

Step 11

Optional - cut about 1 - 1 ½ cm off the edges to create clean, sharp edges. This will give the cake nice clean edges.

Step 12

Top the cake with funfetti, chocolate sprinkles and / or chocolate shavings.