Devil’s Food Cake with Chocolate Espresso Frosting - Rodelle

Ingredients

• 1 cup unsalted butter, softened
• 1 2/3 cups sugar
• 3 large eggs, room temperature
• 2 teaspoons Rodelle Vanilla Extract
• 2 ½ cups cake flour
• 1/3 cup Rodelle Cocoa Powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• ¾ cup buttermilk
• 1 cup boiling water, divided
• 1 tablespoon espresso powder
• 1 ½ cups unsalted butter, softened
• 8 cups confectioner’s sugar (about one 2-pound bag)
• 1 ¼ cups Rodelle Cocoa Powder
• 1 teaspoon Rodelle Vanilla Extract
• ½ cup (or more to improve consistency) buttermilk