• Preheat oven to 350℉. Grease and flour two 8 inch cake pans. We also like to line them with circles of parchment paper (optional).
• This recipe can be prepared in a large mixing bowl, just as when making brownies from a mix. No electric mixer is needed.
• Combine dry ingredients in large bowl and whisk together until combined. (This is the brownie mix, flour, sugar, cocoa powder, and baking powder.)
• Add the remaining ingredients (eggs, sour cream, fudge packet (if your mix has one), hot coffee (or hot water), and melted butter) and stir until well combined. I find it easiest to use a rubber spatula for this step.
• Divide the batter between the two cake pans.
• Bake at 350℉ for 20-25 minutes or until a toothpick inserted in the center comes out clean or with just a few crumbs attached. *Baking times can vary- peek in as you approach the 20 minute mark and adjust time as needed.
• After removing the cake layers from the oven, place the cakes (in their pans) on a wire rack. Cool for 10 minutes before turning out.

For the Chocolate Buttercream

• Add butter and mix on low to medium speed until smooth. Add vanilla and blend into the butter.
• Add powdered sugar, salt, and cocoa powder.
• Add most of the milk and mix on low speed, increasing to medium as the ingredients become incorporated.
• Continue to mix adding remaining milk as needed. It may take 3-5 minutes to reach the smoothness and consistency you like. It will take longer if using a hand mixer. As you mix, the frosting will become very smooth. You can add additional milk (1 Tablespoon at a time) if the frosting is too thick or additional powdered sugar if too soft.

Decorating the Cake

• Once the layers have cooled, it is time to assemble. Place the first cake layer on a cake plate, spread with frosting, top with the next layer, and frost as usual. We used a large star piping tip (1M or 2D) to decorate the top.
• Store the cake in an airtight container, under a cake dome, or in a bakery box for 1-2 days. Beyond that, we like to refrigerate for freshness.