1/2cupvegetable oil (120ml)(or canola, or melted coconut oil)
2large eggsroom temperature
1tsppure vanilla extract
1cupfreshly brewed, strong, hot coffee(240ml)
Italian Buttercream: (You will probably make two batches one for the filling and crumb coat and one for the final coat.)
4large egg whites
1 1/2cupsugar
1pinchkosher salt
16ouncesunsalted butter, room temperature, cut into 1-inch pieces(32 TBS)
1tsppure vanilla extract
food coloring
1sheetedible gold leaf
Instructions
For the Cake:
Preheat the oven to 350 degrees F. Butter and flour 6-inch x 2-inch round cake pans.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.
In medium bowl, combine the buttermilk, oil, eggs, and vanilla.
Slowly add the wet ingredients to the dry on slow speed.
Add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
Pour the batter into the prepared pans and bake for 20 to 25 minutes, until a cake tester comes out clean.
Cool in the pans for 10 minutes, then turn them out onto a cooling rack and cool completely.
For the Buttercream:
Beat the egg whites and 1/3 cup of sugar until soft peaks form.
In a medium saucepan add the remaining sugar and 1/3 cup water then place on low heat.
Stir constantly until sugar melts and becomes clear.
Maintain at medium high heat until temperature reads 235-240F.
Drizzle the sugar into the mixer immediately.
Run mixer until meringue is body temperature.
Add room temperature butter into running mixer one piece at a time.
Beat until butter is combined and mixture has reached a silky consistency.