Chocolate Snack Cake

1. Preheat the oven to 350°F.  Prepare an 8×8″ square pan (or 8-9″ round pan) by lining with parchment paper and generously spraying all sides and corners with cooking spray.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder and salt.
3. In a second smaller bowl, or large measuring cup, whisk together the buttermilk, oil, egg and vanilla extract.  Add the wet ingredients to the dry ingredients and mix until just combined.  Slowly pour in the hot fresh coffee and continue mixing until incorporated.  The batter should be fairly liquid at this point.  Use a rubber spatula to scrape down the sides and bottom of the bowl to make sure everything is well combined. 
4. Pour the batter into the prepared pan and bake for 30-35 minutes.  When finished, the cake should spring back when lightly pressed in the center.
5. Allow the cake to cool completely in the pan set on a wire rack before applying the frosting.

Chocolate Cream Cheese Frosting

1. Using a stand mixer fitted with the paddle attachment, beat together the softened butter, cream cheese and vanilla until smooth and creamy, scraping down the bowl as needed. 
2. With the mixer on low speed, slowly add in the sifted confectioners’ sugar and cocoa powder and mix for 1-2 minutes.  Stop and scrape down the sides and bottom of the bowl.  Continue mixing for a few more minutes on a medium-high speed until the frosting is well combined and smooth.
3. Place the frosting on the cooled cake with an offset spatula or back of a spoon and serve.  Store any leftovers covered with plastic wrap in the fridge.