Prep 25 mins
Cook 40 mins
Copyright 2006, "Barefoot Contessa at Home" the name of Ina Garten's new cookbook. As always, like most of her recipes; this is easy and oh so delicious.
- butter, for greasing pans or margarine, for greasing the pans
- 1 3⁄4 cups all-purpose flour, plus more
- all-purpose flour, for the pans
- 2 cups sugar
- 3⁄4 cup good-quality cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup buttermilk, shaken
- 1⁄2 cup vegetable oil
- 2 extra-large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup freshly brewed hot coffee
- chocolate frosting
- 6 ounces good-quality semisweet chocolate (such as Callebaut)
- 1⁄2 lb unsalted butter or 1⁄2 lb unsalted margarine, at room temperature
- 1 extra-large egg yolk, at room temperature
- 1 teaspoon pure vanilla extract
- 1 1⁄4 cups sifted confectioners' sugar
- 1 tablespoon instant coffee powder
- CHOCOLATE CAKE:.
- Preheat oven to 350ºF.
- Grease with butter or margarine, two 8" round cake pans. Line with parchment paper, then grease with butter or margarine the parchment paper and flour the pans.
- Sift the flour, sugar, cocoa, 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 pan and bake for 35-40 minutes, until a cake tester comes out clean.
- Cool in pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
- Place one layer, flat side up, on a flat 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:.
- Chop the chocolate and place in a heat-proof bowl set over a pan of simmering water.
- Stir until just melted and set aside until cooled at room temperature.
- In the bowl of an electric mixer fitted with a paddle attachment, beat the butter or margarine 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.
- DO NOT WHIP !
- Spread immediately on the cooled cake.
- E N J O Y !
Very best choc cake ever - excellent as is, but sometimes I frost it with the traditional boiled milk frosting (never, never cream cheese) used with Red Velvet cake -- it is outstanding!
This recipe is absolutely delicious! Five stars for the cake itself...just a side thought here, I was gathering chocolate cake recipes to bake and compare so I would find the perfect "go to" cake for special occasions and I found that this recipe and Hershey's Black Magic Cake are exactly the same....interesting.
Best chocolate cake. I used Hershey's "Perfectly Chocolate" Chocolate Frosting. Great combination. Thank you for posting.