Shawn Henderson's Double Chocolate Layer Cake

jon

The consummate dieter, when Shawn recomends a dessert...it must be good. He told me a friend had brought this cake to his home in the country this weekend, and he almost ate the plate. The following Monday, he brought the recipe in and sung it’s praises. I never said this to anyone, but out of the corner of my eye I think I saw Mr. Henderson drool as he recounted the cake that early morning. I hope you have similiarly fond memories when you get the occassion to make this delectable dessert. The recipe looks almost as complicated as he is...and hopefully just as enjoyable.

ingredients

1 3/4 cups flour, plus more for dusting
2 cups sugar
3/4 cup unsweetened cocoa powder
2t baking soda
1t baking powder
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs
1 t vanilla
3/4 t kosher salt
1 cup freshly brewed hot coffee
6 ounces semisweet chocolate, coarsely chopped
2 sticks unsalted butter, at room temperature
1 large egg yolk
1 t vanilla
1 cup plus 1 T confectioners sugar, sifted
1 T instant coffee granules

directions

1
Preheat oven to 350 degrees. Greas and flour two 8 inch round cake pans.
2
Mix the flour with the sugar, cocoa powder, baking soda and baking powder at low speed on a hand or standing mixer.
3
In a medium bowl, whisk the buttermilk with the oil, eggs and vanilla. Slowly beat the buttermilk mixture into the dry ingredients until just incorporated.
4
Dissolve the salt into the hot coffee and then slowly beat in the liquid until fully incorporated. Batter will be thin.
5
Pour the batter into the prepared pans. Bake for 35 minutes, or until a toothpick inserted in the center of each cake comes out clean.
6
Let the cakes cool in pans for 30 minutes, then invert the cakes into a rack to cool completely.
7
FROSTING
8
In a microwave safe bowl, heat the chocolate at high power in 30 second intervals, stirring, until most of the chocolate is melted.
9
Stir until completely melted, then set aside to cool to room temperature.
10
With a mixer, beat the butter at medium speed until pale and fluffy. Add the egg yolk and vanilla and beat for 1 minute, scraping down the side of the bowl.
11
At low speed, slowly beat in the confectioners sugar , about 1 minute.
12
In a small bowl, dissolve the instant coffee in 2t of hot water. Slowly beat the coffee and the cooled chocolate into the butter mixture until just combined.
13
Set a cake layer on a plate with the flat side facing up. Evenly spread on third of the frosting over the cake to the edge.
14
Top with 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.
15
The frosted cake can be refrigerated for 2 days. Let stand 1 hour before serving.