Mostly Meatless Mama: Super awesome chocolate cake and icing!

Dieters beware! if you are at all afraid of carbs sugar and all things delicious do not read this! I'm warning you. It'll cause you to lust after it and eventually cheat. On your diet. This cake is rich and moist and chock full of chocolaty goodness and so easy to make! I can't lay claim to this recipe although I wish I had. I heard the original recipe maker has a seat in heaven right next to Jesus, but that could be a rumor.

Ingredients:

1¾ cups all purpose flour
2 cups granulated white sugar
¾ cup unsweetened cocoa powder
1½ tsp baking soda
¾ teaspoon salt
2 large eggs
1 cup buttermilk (or substitute by putting 1 tbsp white vinegar in a cup then filling the rest up with milk; let stand 5 minutes until thickened)<----this is what I did ( second time making it I was out of vinegar so I just used regular milk and it was still good.)
½ cup butter, melted
1 tbsp vanilla extract
1 cup hot coffee (or 2 tsp instant coffee in 1 cup boiling water)

Preheat oven to 350 degrees. Grease and flour two 9-inch baking pans (or line with parchment paper circles) and set aside. I did not use the parchment paper. I wish I had because I had such a hard time removing my layers.(made the recipe again, this time lined with foil and it was so much easier!)
In the large bowl of a standing mixer, stir together flour, sugar, cocoa, baking soda, and salt. Add eggs, buttermilk, melted butter and vanilla extract and beat until smooth (about 3 minutes). Remove bowl from mixer and stir in hot coffee with a rubber spatula. Batter will be very runny. I was unsure about the runniness of it but I could not of made a better first try.
Pour batter evenly between the two pans and bake on middle rack of oven for about 35 minutes, until toothpick inserted in centre comes out clean with just a few moist crumbs attached.
Allow to cool 15 minutes in pans, then run a butter knife around the edges of each cake. Place a wire cooling rack over top of each pan. Wearing oven mitts, use both hands to hold the racks in place while flipping the cakes over onto the racks. Set the racks down and gently thump on the bottom of the pans until the cakes release. Cool completely before handling or frosting.

For the frosting I found this recipe below. It did not have an author so it shall remain anonymous.