Classic Chocolate Cake with Chocolate Frosting

INGREDIENTS

• 3 oz (85 g) chopped dark chocolate (something you like to eat by itself)
• 1 1/2 cups freshly brewed strong hot coffee
• 2 cups (280 g) all-purpose flour
• 1/4 cup (45 g) mesquite flour (see headnote above)
• 1/4 cup (45 g) teff flour (see headnote above)
• 1 1/2 cups (300 g) granulated white sugar
• 1 1/2 cups (330 g) dark brown sugar
• 1 1/2 cups (120 g) natural cocoa powder (not Dutch processed)
• 2 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1 1/4 teaspoon kosher salt
• 3 large eggs
• 3/4 cup neutral flavored vegetable oil (canola, corn or grapeseed works)
• 1 1/2 cup buttermilk, well shaken
• 2 teaspoon vanilla extract
• 5 egg whites
• 1 cup + 2 tablespoon (225 g) granulated white sugar
• 1/8 teaspoon kosher salt
• 16 oz (1 lbs or 455 g) unsalted butter at room temperature
• 4 1/2 oz (130 g) melted dark chocolate (something you like to eat by itself)
• 3 – 4 tablespoons roasted cacao nibs
• 1/2 – 1 teaspoon flaked finish salt (I used Cypress Black Flake salt, but you can use Maldon, Fleur de Del or another finishing salt of your choice, just don’t use plain table salt as it’s way too harsh)