Step 1

Preheat the Oven: Preheat your oven to 350°F (175°C). Spray two 8-inch round cake pans with nonstick baking spray and set them aside.

Step 2

Mix the Wet Ingredients: In a large mixing bowl, beat the eggs and sugar for 3 minutes until the sugar is mostly dissolved and the eggs become frothy and lighter in color.Add the Greek yogurt, vanilla extract, vegetable oil, and espresso powder. Mix until well combined.

Step 3

Add Dry Ingredients: In a separate bowl, whisk together the gluten-free flour, cocoa powder, baking powder, baking soda, and salt.Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.

Step 4

Add Coffee: Gently stir in the freshly brewed coffee until fully incorporated.

Step 5

Divide and Bake: Divide the batter evenly between the two prepared cake pans. Bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean.

Step 6

Cool: Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.

Step 7

Combine Ingredients: In a mixing bowl, add the butter, powdered sugar, cocoa powder, espresso powder, milk, and vanilla extract.

Step 8

Beat the Frosting: Beat the mixture until the sugar and cocoa are fully incorporated, and the frosting is smooth and creamy. Add more milk if needed to achieve the desired consistency.

Step 9

Once the cakes have cooled completely, frost the top of one layer with the chocolate buttercream.Place the second cake layer on top and frost the entire cake, including the sides.

Step 10

Optional: Slice the cake into four layers before frosting for an extra impressive presentation.