Make the Cake. 

1. Preheat the oven to 350ºF.  Line an 8x11 or 9x13 pan with parchment paper.  Spray the sides with cooking spray and set aside. 

2. Measure out the “dry” ingredients (flour, sugar, dutch process cocoa powder, baking powder and salt) into a large bowl and whisk it all together. 

3. In a large measuring cup, whisk the “wet” ingredients ( vegetable oil, eggs, buttermilk, vanilla extract and coffee)

4. Make a well in the center of the bowl with the dry ingredients and pour the wet ingredients into the bowl. Whisk together until just smooth.  Then pour in the melted semi-sweet chocolate. 

5. Bake for 25 to 30 minutes.  The time will vary based on the size of the pan you choose in step 1. A cake tester (or toothpick) should come out clean when the cake is done. 

6. Remove the cake from the oven to a wire rack to cool.  

Make the frosting. 

1. Sift the cocoa powder, 1 cup (114 grams) powdered sugar and the salt into the bowl of a stand mixer. 

2. Pour in the hot water and vanilla extract.  Turn the mixer on medium speed and mix until smooth. 

3. Add in the butter and remaining powdered sugar to the bowl. . Mix at medium high speed for 2-3 minutes.  Halfway through, turn off the mixer and scrape the bottom of the bowl. The frosting will lighten in color and look fluffy. 

Assemble the cake.   Once the cake is cooled, evenly spread the frosting on the cake.  Create decorative swirls in the frosting with the back of a spoon.  Finish with a dusting of your favorite sprinkles.