Dark Chocolate Cake with Chile-Chocolate Buttercream | Tasty Kitchen: A Happy Recipe Community!

Ingredients

• FOR THE DARK CHOCOLATE CAKE:
• 1-¾ cup All-purpose Flour, Plus More For Flouring The Pans
• 2 cups Sugar
• ¾ cups Cocoa Powder
• 2 teaspoons Baking Soda
• 1 teaspoon Baking Powder
• 1 teaspoon Kosher Salt
• 1 cup Buttermilk
• ½ cups Vegetable Oil
• 2 whole Extra-large Eggs At Room Temperature
• 2 teaspoons Pure Vanilla Extract
• 1 cup Freshly Brewed Hot Coffee
• FOR THE CHILE-CHOCOLATE BUTTERCREAM:
• 2-½ cups Unsalted Butter, At Room Temperature
• 1 pound Powdered Sugar, Sifted
• ¼ cups Heavy Cream
• 1 teaspoon Pure Vanilla Extract
• 1 teaspoon Cinnamon, Plus More For Dusting The Finished Cake
• 1 teaspoon Ancho Chile Powder
• ½ teaspoons Cayenne Pepper
• 5 ounces, weight Bittersweet Chocolate, Melted And Cooled
• 5 ounces, weight White Chocolate, Melted And Cooled