Ingredients For the cake: • 2 cups all-purpose flour • 2 cups granulated sugar • ¾ cup unsweetened cocoa powder • 2 tsp baking powder • 1½ tsp baking soda • 1 tsp salt • 2 large eggs • 1 cup milk • ½ cup vegetable oil • 2 tsp vanilla extract • 1 cup hot coffee (or hot water) For the chocolate frosting: • 1 cup unsalted butter (softened) • 3½ cups powdered sugar • ½ cup unsweetened cocoa powder • ½ cup melted dark chocolate • ½ cup heavy cream (or milk) • 2 tsp vanilla extract • Pinch of salt For the “dirty” topping (optional but recommended): • Crushed chocolate cookies or cake crumbs • Chocolate shavings or chunks • Drizzle of chocolate ganache Instructions Preheat your oven to 180°C (350°F) and grease two 8-inch round cake pans, then line the bottoms with parchment paper In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined Add eggs, milk, oil, and vanilla extract, then mix until smooth and slightly thick Pour in the hot coffee slowly while mixing—the batter will become thin, that’s perfect Divide the batter evenly into the two pans and bake for about 30–35 minutes until a toothpick comes out clean Let the cakes cool completely before removing from pans For the frosting, beat the butter until creamy, then add powdered sugar and cocoa powder gradually Mix in melted chocolate, cream, vanilla, and salt, then beat until fluffy and smooth Place one cake layer on your board, spread a generous layer of frosting, then top with the second layer Cover the entire cake with frosting—don’t make it too neat, the messy look is the “dirty” style Add crushed cookies, chocolate chunks, and drizzle ganache over the top and edges for that rich, rugged finish
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- 20 Aug 2026
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