• Pre heat oven to 350℉ and prepare a 6-inch round cake pan.
• In a microwave safe container combine the milk, water and coffee - heat up (about 30 seconds) and add the cacao powder, stir to combine and set aside to cool ( about 10 minutes).
• In a small bowl combine the flour, baking powder and baking soda, whisk to combine and set aside.
• In a large bowl combine the sugars, oil, yogurt and vanilla. Mix together with a whisk until fully combined, about a minute. Add half of the flour mixture and fold in until just combined, add the milk mixture and fold in until just combine, add in the rest of the flour and fold in until fully combined.
• Pour batter into the prepared pan, give it a couple of bangs on the counter to knock out the air bubbles, place in the oven and bake for 35 minutes or until a toothpick comes out clean. Remove from the oven and leave in the pan for 5 to 10 minutes before turning out onto a cooling rack. Let the cake complete cool before frosting.

Mocha Buttercream

• Combine the powdered sugar, espresso and cacao powder, sift and set aside.
• In the bowl of a stand mixer (this can also be done with a hand mixer) add the room temperature butter and cream with the balloon attachment on high for 2 to 3 minutes. Once the butter reaches a light, fluffy, creamy consistency, scrape down the sides and add the heavy cream and continue whipping on high for another 2 to 3 minutes. This is going to look like it is going wrong but trust in the process, it will come together. Once it comes together and takes on a whipped look scrape down the sides and add the sifted powdered sugar mixture. Continue whipping but start off slow so powdered sugar does not go everywhere, gradually increase the speed to high and whip for 3-5 minutes. Once done, the cooled cake can be frosted or the frosting can be stored in an airtight container in the fridge for 5 to 7 days or the freezer for a couple of months.