Easy chocolate coffee cake recipe with espresso frosting

Ingredients

• 2 cups (240g) all-purpose flour (spooned and leveled)
• ¾ cup (60g) Dutch process cocoa powder (the good stuff!)
• 2 tsp baking powder (fresh for best rise)
• ½ tsp baking soda
• 1 tsp fine sea salt
• 2 tsp instant espresso powder (or finely ground coffee)
• ½ cup vegetable oil (canola works too)
• ¼ cup melted butter (salted or unsalted, your choice)
• 1½ cups granulated sugar
• ½ cup packed light brown sugar (for that caramel depth)
• 2 large eggs (room temp, please!)
• ¾ cup sour cream (full-fat for richness)
• ½ cup whole milk (2% in a pinch)
• 2 tsp pure vanilla extract
• 1 cup very warm coffee (freshly brewed)
• 6 tbsp water
• 6 tbsp granulated sugar
• ¼ cup strong brewed coffee
• ¼ cup cocoa powder (sifted)
• ½ tsp vanilla extract
• 3 tbsp espresso (or 3 tbsp instant espresso + 1½ tbsp hot water)
• 2 tbsp heavy cream (or whole milk in a pinch)
• 20 tbsp (2½ sticks) softened butter
• ¼ tsp salt
• 5-6 cups powdered sugar (sifted, trust me)