Dark Chocolate Cake:

Cup of Yum
1. Preheat the oven to 350 degrees and butter and dust with dark cocoa powder two 9 inch cake pans.
2. In a stand mixer on low speed mix together the flour, sugar, cocoa powder, baking soda, baking powder and salt.
3. In a small bowl whisk together the eggs, milk, melted butter and vanilla then add it to the flour mixture in the stand mixer on low until just combined.
4. Add in the hot coffee carefully and stir it in by hand until just combined (do not turn on the mixer, it may splash on you).
5. Pour half of the batter into each of the pans and bake for 30-35 minutes then remove, let cool completely (at least 1-2 hours).

Strawberry Buttercream Frosting:

1. To your stand mixer on low speed cream the butter then start adding in the powdered sugar in 1/2 cup increments until fully combined, then raise the speed to medium-high for 2 additional minutes.
2. Add in the vanilla, heavy cream and freeze dried strawberry powder and beat until light and fluffy for an additional minute.

To Frost:

1. Trim off any top peak of the cake if you have a high peak.
2. Cut each cake in half horizontally to make 4 layers.
3. Add one bottom layer of the cake to a cake stand or serving plate.
4. Spread a 1 cup of frosting over the cake.
5. Repeat with remaining layers ending with the last layer of cake.
6. Add 1 cup of frosting around and top the cake in a thin crumb coat layer.
7. Refrigerate for 30 minutes to set the frosting.
8. Remove from refrigerator and spread remaining frosting over the cake evenly and pipe swirly mounds around the top of the cake.
9. Top with chocolate sprinkles.