Chocolate Cake

        Butter for greasing the pans
1 3/4 cups   all purpose flour, plus more for the pans
2       cups   sugar
3/4   cup     good cocoa powder
2       tsp      baking soda
1        tsp      baking powder
1        tsp      kosher salt
1        cup     buttermilk, shaken
1/2    cup      vegetable oil
             2      extra large eggs, at room temperature
1        tsp       pure vanilla extract
1        cup      freshly brewed hot coffee

Preheat oven to 350 degrees. Butter two 8 x 2 inch round cake pans. Line with parchment paper, then butter and flour the pans.
  Sift the flour, sugar, coca, baking soda. baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With the mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean.
 Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool. Place one layer, flat side up, on a flat cake plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.

Chocolate Frosting

6  ounces      good semisweet chocolate
2  sticks         unsalted butter, at room temperature
             1        extra large egg yolk, at room temperature
1    tsp            pure vanilla extract
1 3/4 cups      sifted confectioners' sugar
1 tablespoon  instant coffee powder

  Chop the chocolate and place it in a heat proof bowl set over a pan of simmering water. Stir until just melted ad set aside until cooled to room temperature. 
  In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake. 

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