Chocolate Cake with Spearmint Buttercream

Grease and line two 9” round cake pans or one 9”x13” baking dish with parchment paper and set aside for now

Combine 2 large eggs, 1 cup of whole milk, 1/2 cup of vegetable oil and 2 teaspoons of vanilla extract in a large bowl and mix until well combined

Add 1 cup of granulated sugar and 1 cup of brown sugar and mix until fully incorporated

Sift 2 cups of all purpose flour, 3/4 cup of natural unsweetened cocoa powder, 1 tablespoon of espresso powder, 2 teaspoons of baking powder, 1 teaspoon of baking soda and 3/4 teaspoon of salt into the bowl and mix until just combined

Add a cup of freshly brewed coffee or boiling water into the batter and mix until incorporated

Transfer the batter into the prepared baking dish/dishes and baking for 30-34 minutes or until a toothpick will come out of the center of the cake mostly clean

Transfer the dishes onto a cooling rack to cool for 10 minutes and then transfer the cakes out of the dishes and directly onto the cooling rack to fully cool before frosting

Gradually add 3 to 3 1/2 cups of sifted confectioners mixing as you go until your frosting has the consistency and level of sweetness that you prefer

Store leftovers in an airtight container