• Preheat the oven to 350 degrees F, grease and flour two 8-inch pans (or two 9-inch ones)
• Whisk the dry ingredients in a medium bowl and set aside.
• Beat the butter, oil, and sugar in a large bowl on medium speed till well combined then increase the speed and whip for 3-4 minutes.
• Add the eggs and egg yolks in three additions, whipping for a minute between each addition. The mixture should look nice and fluffy.
• Mix in the Vanilla Extract
• Now with the mixer on low add the dry ingredients and buttermilk in two additions each, alternating between the two. So: first half the flour, then half the buttermilk, then the remaining flour and remaining buttermilk.
• Mix until JUST combined and then stop. Scrape the sides and bottom of the bowl with a spatula to stir in any streaks of flour.
• Divide the batter between your pans and bake for 30-35 minutes for an 8-inch pan or until a skewer inserted in the middle comes out clean. For a 9-inch pan this should be somewhere between 25-28 minutes.

Chocolate Frosting

• Melt the chocolate in a medium sized bowl till just smooth.
• Add the icing sugar first then the butter and coffee powder and mix on low until well incorporated. This will take 3-4 minutes
• Now add the vanilla extract, the salt and the cream and whip on medium speed. The icing will become nice and fluffy. Taste - if it is too sweet you can adjust the taste with a little cocoa powder or coffee and if it is too dark for you then add a little icing sugar. Mix just enough to incorporate.

Assembly

• Once the cakes have cooled completely use a large knife to remove the domed tops.
• Now spread half the icing between the first and second layer. You can also pipe large stars on the outside rim and then just fill the middle like I have.
• If you are using any of the optional add ins put them in now.
• Place the second cake layer on top and decorate the top with the remaining frosting finishing with your toppings of choice