Ingredients

• 12 tbsps Unsalted Butter (plus more for the pans)
• 220gms vegetable oil
• 3/4 cup Unsweetened Cocoa Powder/black cocoa powder
• 1 cup Butter milk
• 1 2/4 cups Granulated Sugar
• 2 1/4 cups All-Purpose Flour
• 1 tsp Baking Powder
• 1 tsp Baking Soda
• 1/2 tsp Salt
• 3 large Eggs
• 1 tsp pure Vanilla Extract
• 1/2 cup Coffee

For the frosting:

• 232g White Chocolate, chopped, plus shaved chocolate for topping
• 345g Unsalted Butter, at room temperature
• Pinch of salt
• 2 1/2 cups confectioners’ sugar
• 1 1/2 teaspoons pure vanilla extract
• Shaved dark chocolate, for topping

Method

1. Preheat the oven to 170 Cdegrees. Butter two 8-inch-round cake pans and dust with cocoa powder, tapping out the excess.
2. Combine the butter, milk and 1/2 cup coffee in a saucepan and bring to a simmer. Transfer to a large bowl, add the cocoa powder and granulated sugar and whisk until smooth. Let cool slightly, about 5 minutes.
3. Whisk the flour, baking powder, baking soda and salt in a medium bowl; set aside.
4. Whisk the eggs and vanilla into the cocoa mixture, then stir in the flour mixture in two batches until just combined.
5. Divide the batter between the prepared pans; tap the pans against the counter to remove any air bubbles.
6. Bake until a toothpick inserted into the centers comes out with a few moist crumbs, about 35 minutes.
7. Let cool 10 minutes in the pans, then run a knife around the edges and invert onto a rack to cool completely.

Make the frosting:
Put the white chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth; let cool.

1. Beat the butter and salt in a large bowl with a mixer on medium speed until fluffy, about 3 minutes. Beat in the melted white chocolate until combined. Gradually beat in the confectioners’ sugar until smooth and fluffy; beat in the vanilla.
2. Place one cake layer on a platter and spread with one-third of the frosting. Top with the second cake layer; cover the whole cake with the remaining frosting. Top with shaved white and dark chocolate.