Double Chocolate Layer Cake

prep time:: 40 min
total time:: 1.5 hr + 1 Hr. Chilling

Janice wolf

ingredients

Cake:
1 3/4 cups all purpose flour
2 cups sugar
3/4 cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp kosher salt
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs
1 tsp pure vanilla extract
1 cup freshly brewed hot coffee
Frosting:
6 ounces semisweet chocolate, coarsely chopped
2 sticks unsalted butter, at room temperature
1 large egg yolk
1 tsp pure vanilla extract
1 cup plus 1 tbsp confectioners’ sugar, sifted
1 tbsp instant coffee granules

directions

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CAKE
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1. Preheat oven to 350 F. Butter two 8" round cake pans and line them with parchment paper; butter the paper. Dust the pans with flour tapping out any excess. (parchment is better but not necessary)
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2. In electric mixer with a paddle, mix the flour with sugar, cocoa powder, baking soda, baking powder and salt at low speed. In medium bowl, whisk buttermilk with oil, eggs, and vanilla. Slowly beat the buttermilk mixture into the dry ingredients until just incorporated, then slowly beat in the hot coffee until fully incorporated.
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3. Pour batter into the prepared pans. Bake for 35 minutes, or until a toothpick inserted in center comes out clean. Let cakes cool in the pans for 30 minutes, then invert the cakes onto a rack to cool completely. Peel off the parchment paper.
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FROSTING:
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Heat chocolate at high power in microwave at 30 second intervals, stirring until most of the chocolate is melted. Stir until completely melted, then set aside to cool to room temperature.
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In electric mixer fitted with paddle, beat room temperature butter at medium spped until pale and fluffy. Add egg yolk and vanilla extract and beat for 1 minute. In a small bowl, dissolve the instant coffee granules in 2 tsp of hot water. Slowly beat the coffee mixture and cooled chocolate into the butter mixture until just combined.
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Set cake layer on a plate with the flat side facing up. Evenly spread one third of the frosting over the cake to the edge. Top with the second cake layer, rounded side up. Spread the remaining frosting over the top and side of the cake. Refrigerate for at least 1 hour before slicing.