• To begin, preheat your oven to 350 degrees. Grease & flour a bundt cake pan. (Or use my "pan ease" mixture.) Set it aside for now.
• In a bowl, combine the flour, salt, baking cocoa, and baking soda. Whisk it together and set it aside.
• In your mixing bowl, beat the butter and sugar together until they are smooth and fluffy. Beat in the eggs, one at a time, completely mixing in one before adding the next.
• Mix in 1/3 of your flour mixture.
• Mix in the buttermilk.
• Mix in the next 1/3 of the flour mixture, followed by the coffee and vanilla.
• Mix in the remaining 1/3 of the flour mixture, making sure to scrape the bowl with a spatula to get it all mixed.
• When it is all combined, pour the cake batter into your prepared cake pan. Spread the batter smooth.
• Bake this for 45 minutes, or until it tests done with a toothpick. Cool it 5 minutes in the pan, then carefully side a thin butter knife around the edges.
• Invert the pan onto a cooling rack. If the cake doesn't come out immediately, let it cool 5 more minutes while inverted on the rack - then give it a gentle shake. It normally comes right out when I do this. Allow the cake to cool completely.

For the Frosting:

• Beat the butter and cream cheese together until fluffy.
• Sift in the powdered sugar and cocoa. Mix these together and stir in the vanilla.
• Add in the milk as needed to make a nice, smooth, and spreadable consistency.
• Frost the cake.
• To finish, grate a little dark chocolate over the top if you like.
• Enjoy!