Heaven Help Me Chocolate Cake

3 cups allpurpose flour
3 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1 cup unsweetened cocoa powder
2 cups granulated sugar
1 cup light brown sugar
3/4 cup oil
4 eggs
2 teaspoons vanilla extract
1 1/2 cups buttermilk
1 1/2 cups hot coffee

Preheat oven to 350°.

Grease and flour three 9inch cake pans. Set aside. Placed parchment paper on the bottom of the cake pans to make the cakes come out easier.

Whisk or sift together the flower, baking soda, baking powder, salt, and cocoa . Set aside.

In a mixer bowl, cream together the sugar, brown sugar, and oil. Mix in the eggs one at a time. Add in the vanilla, buttermilk, and coffee.

Mix the dry ingredients into the wet ingredients. The batter will be very runny. Evenly divide the batter into the three prepared pans. Bake for 30 to 45 minutes until the center of each cake is done. The cakes should still look moist on top. Cool in the pans for 15 minutes then turn out onto cooling racks until completely cooled. Once completely cooled, cakes can be frosted for wrapped tightly in plastic wrap to be frosted the next day.

FROSTING:
9 cups powdered sugar
2 cups cocoa powder
1 2 teaspoons instant espresso powder
3 sticks butter
2 cups heavy whipping cream
1 1/2 teaspoons vanilla extract
generous pinch of salt

Whisk together the powdered sugar and cocoa. Add the room temperature butter and blend until mixed in well. While mixing, drizzle in the heavy whipping cream, vanilla, and salt. A few extra spoons of cream or milk may be needed to make the frosting of spreading consistency. Beat well for 1 to 2 minutes. Frost your cakes as desired.