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Preheat oven to 350 F and grease two 9-inch round cake pans or line them with parchment paper.
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CAKE:
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1. Combine sugar, butter and oil in a medium size bowl and mix until blended.
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2. Mix in the eggs, then mix in the vanilla. Set aside.
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3. In another bowl mix flour, baking soda, baking powder, cinnamon, cocoa powder and the sea salt.
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4. Add the dry ingredients into the wet ingredients and stir, then gradually pour in the brewed coffee as you continue to mix. As you go, the batter should thin out.
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5. Pour batter into the prepared cake pans, then shake them a little to level them out.
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6. Place in the oven and bake until an inserted toothpick comes out clean with a little bit of crumb stuck to it (about 30 minutes..make sure to not over bake).
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7. Remove them from the oven and let the cakes cool for 15-20 minutes in the pans, and then remove cakes from pans.
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ICING:
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1. With a mixer cream the butter until smooth.
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2. Add the icing sugar and salt, continue to beat until well blended, mixture may be fairly stiff/
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3. Next slowly add cream, this should loosen the mixture and improve its consistency, making it ideal for icing.
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4. Lastly add vanilla extract and scraped vanilla bean seeds and mix until evenly combined.
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5. Now you are ready to frost to your hearts content!
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Like mine, your cakes may have developed hill syndrome (not level but nicely rounded tops). Simply get at eye level and using a bread knife or other gentle knife saw the hill off... I then saved my leftover cake hill and plan to use it for cake pops! When life gives ya lemons why not make lemonade...
