Ingredients
1 c. Unsweetened cocoa powder
1 1/2 c. butter (3 sticks), softened
4 c. powdered sugar, divided
1/2 c. heavy cream, divided
2 tsp. pure vanilla extract
1/2 tsp. espresso powder
2 c. Buttercream Frosting
Leftover Halloween candy, for topping
Preparation
Step 1Preheat oven to 350°. Sift cocoa in a large bowl to remove any lumps, then add butter and whisk until combined. Add 1 cup powdered sugar, then stir in 1 tablespoon heavy cream. Beat vigorously until well combined, about 1 minute. Repeat until all sugar and cream has been added, beating vigorously for 1 minute between additions, then stir in vanilla and espresso powder.Step 2Pour mixture into two 9" cake pans and bake until a toothpick comes out clean in the center, 25 to 30 minutes.Step 3Let cool in pans, then transfer to a wire rack to cool completely.Step 4Place one cake layer bottom side up on serving plate (tuck 2"-x-4" strips of parchment paper under edge of cake), and spread about 3/4 cup frosting on top. Place second cake layer on top and cover with remaining frosting. Top with leftover Halloween candy.
