Black Magic 

For the cake:
260g plain flour
400g caster sugar
75g cocoa powder
2 tsp bicarbonate of soda
1 tsp baking powder
1 tsp salt
240ml buttermilk, cold
120ml vegetable oil
2 large eggs, at room temperature
1 tsp vanilla extract
240ml coffee, fresh and strong

For the frosting:
220g unsalted butter, at room temperature
450g cream cheese, at room temperature
375g icing sugar, add more or less to taste
2 tsp vanilla extract

Method:
1. Preheat the oven at 180C/ 160C fan/ gas mark 4. Get two 8-inch round cake tins and line the bottom of them with greaseproof paper. Then butter and flour them.
2. In a large bowl combine the flour, sugar, cocoa powder, bicarbonate of soda, baking powder and salt.
3. Now in a separate bowl whisk together the buttermilk, vegetable oil, vanilla extract and the eggs.
4. Next add the wet mixture into the dry a little at a time stirring through each time. Once thoroughly mixed, you should have a fairly thick batter. Then mix in the fresh hot coffee. You won't be able to taste the coffee in the finished product, it just enhances the flavour of the chocolate.
5. Your batter will be quite runny now, which is fine. Distribute the cake mix into the two cake tins evenly. Bake the cakes for 35-40 minutes, or until a skewer comes out clean.
6. Let the cakes cool in the tins for 30mins then turn out onto a wire rack and leave to cool completely. 
7. Now it's time for the frosting. First beat the butter and cream cheese together in a large bowl then mix in the vanilla. Next sift the icing sugar into the mix and combine. Leave the frosting in the fridge and let cool slightly so it doesn't drip when you are ready to decorate.
8. Lastly all you need to do it frost the layers and decorate.