Ingredients
- Butter, for greasing the pans
- 1 3/4 cups all-purpose flour, plus much more for pans
- 2 cups sugar
- 3/4 cups good cacao powder
- 2 teaspoons sodium bicarbonate
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup buttermilk, shaken
- 1/2 cup vegetable oil
- 2 extra-large eggs, at 70 degrees
- 1 teaspoon pure vanilla flavoring
- 1 cup freshly made hot coffee
- Chocolate Buttercream, recipe follows
- Chocolate Frosting:
- 6 ounces good semisweet chocolate (suggested: Callebaut)
- 1/2 pound (2 sticks) unsalted butter, at 70 degrees
- 1 extra-large egg yolk, at 70 degrees
- 1 teaspoon pure vanilla flavoring
- 1 1/4 cups sifted confectioners' sugar
- 1 tablespoon instant coffee powder
Directions
Preheat the oven to 350 levels F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.
Sift the flour, sugar, cacao, sodium bicarbonate, baking powder, and salt in to the bowl of the electric mixer fitted having a paddle attachment and blend on low speed until combined. In another bowl, combine the buttermilk, oil, eggs. and vanilla. Using the mixer on low speed, gradually add some wet ingredients towards the dry. With mixer still on low, add some coffee and stir simply to combine, scraping the foot of the bowl having a rubber spatula. Pour the batter in to the prepared pans and bake for 35 to 40 minutes, until a cake tester arrives clean. Awesome within the pans for half an hour, then turn them out onto a cooling rack and awesome completely.
Place 1 layer, flat side up, on the flat plate or cake pedestal. Having a knife or offset spatula, spread the very best with frosting. Put the second layer on the top, rounded side up, and spread the frosting evenly on top and sides from the cake.
Chocolate Frosting :
Chop the chocolate and put it inside a heat-proof bowl set on the pan of simmering water. Stir until just melted and hang aside until cooled to 70 degrees.
Within the bowl of the electric mixer fitted having a paddle attachment, beat the butter on medium-high-speed until light yellow and fluffy, about 3 minutes. Add some egg yolk and vanilla and continue beating for several minutes. Turn the mixer to low, progressively add some confectioners' sugar. then beat at medium speed, scraping lower the bowl as necessary, until smooth and creamy. Dissolve the coffee powder by 50 percent teaspoons from the hottest plain tap water. On low speed, add some chocolate and occasional towards the butter mixture and blend until blended. Don't whip. Spread immediately around the cooled cake.
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