Preheat the oven to 350° F. Spray with nonstick cooking spray and line with parchment, 2- 9” loaf pans or 5- 5 ½ ” mini loaf pans.

In a medium mixing bowl, whisk together the flour, salt, baking powder, baking soda, and cocoa powder.

In a large measuring cup, mix the instant coffee/espresso powder with the hot water until disolved, then add the buttermilk.

In the bowl of a stand mixer, cream the butter, vegetable oil and sugars until light and fluffy.

Lower the mixer speed and add the room temperature eggs, one at a time. Then mix in the vanilla extracts.

Alternate adding the flour mixture and buttermilk mixture into the batter.

Divide the cake batter evenly between the pans. Fill each mini loaf pan with approximately 1 heaping cup of batter. Batter should be ¾”-1” from the top of each mini loaf pan. Use a spatula to smooth the tops.

Bake mini loaves for 30-35 minutes and regular loaves for 40-45 minutes. Loaves are ready when a toothpick inserted in the center of the cake comes out clean.

Place the pans on wire racks to cool completely before removing the loaves from the pans.

Whisk together the confectioners’ sugar, brewed coffee, and melted butter until smooth.

Spread the icng over the top of the cake.

Optional: to decorate the loaves with an icing drizzle, spread the icng over the tops of the loaves, then use a spoon or fork to drizzle additional icing on top.

Allow the icing to set completely, about 1 hour, before wrapping or storing.

Store in an airtight container for up to 1 week. Individually wrapping each cake in wax paper, then plastic wrap will help retain moisture in the loaves.