Ingredients
- 1 ¾ cups flour, plus more for dusting
- 2 cups sugar
- ¾ cup cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup buttermilk
- ½ cup vegetable oil
- large eggs
- 1 teaspoon vanilla
- 1 cup freshly brewed hot coffee
- 6 ounces semisweet chocolate , coarsely chopped
- 2 sticks unsalted butter, at room temperature
- 1 large egg yolk
- 1 teaspoon vanilla
- 1 cup powdered sugar, plus 1 tablespoon, sifted
- 1 tablespoon instant coffee granules
Directions
Butter two round cake pans, line the bottom with parchment butter, butter the paper. Dust with flour. Mix the flour, sugar, cocoa, baking soda, powder and salt. In a bowl, whisk buttermilk, oil, eggs and vanilla. Beat into dry ingredients. Add coffee and beat until mixed and fluffy. Bake in the two pans at 350° for 35 minutes. Let cool for 30 minutes in pan. Invert on rack to completely cool. Frosting: melt chocolate and cool. Beat the butter until fluffy and pale. Add the egg yolk, and vanilla, beat one minute. At low, add the sugar and beat for one minute. Dissolve the coffee in 2 teaspoons of hot water. Add coffee and chocolate. Frost between layers and the top. |