Step 1

Preheat oven to 180 °C (350°F) conventional (see note 2 if using a convection oven with a fan) and lightly grease a 9x13 inch cake pan (I use my homemade cake release). Line the bottom long ways with parchment paper (this will make it easier to take the cake out when it's done).

Step 2

Sift together flour, cocoa powder, baking powder, baking soda and salt. Using a whisk or fork, mix until well combined and set aside for now.

Step 3

In a large bowl add in brown sugar, white sugar, milk, melted butter, unflavored vegetable oil, eggs and vanilla. Using a whisk, mix until well combined.

Step 4

Add in presifted dry ingredients from earlier to the wet ingredients and mix with a whisk until just combined. Do not overmix.

Step 5

Add in hot coffee and mix with a whisk until well combined. The mixture should be smooth, but avoid overmixing.

Step 6

Pour the batter into the prepared cake pan from earlier. Drop the cake pan lightly on the counter to remove any large air bubbles and bake for 27 minutes, or until a toothpick inserted into the centre comes out clean or with a few moist crumbs on it.

Step 7

Allow the cake to cool in the cake pan for 20 minutes, before carefully turning it out onto a wire rack to completely cool. Once cooled, carefully invert onto a serving plate (see video for demonstration if unsure of the best way to do this) and frost with chocolate fudge frosting (recipe below).

Step 8

Place saucepan over a low-medium heat and add in butter. Allow it to melt, keeping a close eye on it to ensure it doesn't burn.

Step 9

Once it starts to gently bubble, add in cocoa powder and mix with a spatula until smooth. Once smooth, mix for a further 10 seconds (make sure the heat isn't too high otherwise the cocoa will burn - make it lower if it feels like the mixture is catching too quickly on the bottom of the pan) and then transfer the mixture to a large heatproof bowl.

Step 10

To the mixture add in powdered sugar, milk (make sure it's room temperature NOT cold), vanilla and salt. Using a hand or stand mixer, mix on a low speed until everything is combined and then turn up the speed to a medium-high and whip for anywhere between 2-5 minutes, until the frosting thickens up and is a smooth spreadable consistency (but still a little loose - see note 3). Mixing time will vary depending on how cold the temperature is :)

Step 11

Spread over the cake using an offset spatula or the back of a tablespoon. Enjoy!