Prep 30 mins
Cook 35 mins
From Ina Garten, published in Food & Wine March 2007. She says it's "the most fabulous chocolate cake that I've ever made." Allow some extra time for cooling and chilling.
- 1 3⁄4 cups all-purpose flour, plus more
- all-purpose flour, for dusting
- 2 cups sugar
- 3⁄4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup buttermilk
- 1⁄2 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup freshly brewed hot coffee
- 6 ounces semisweet chocolate, coarsely chopped
- 1⁄2 lb unsalted butter, at room temperature
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 cup confectioners' sugar, sifted, plus
- 1 tablespoon confectioners' sugar, sifted
- 1 tablespoon instant coffee granules
- 2 teaspoons hot water
- CAKE: Preheat the oven to 350°F
- Butter two 8 inch round cake pans and line them with parchment paper; butter the paper. Dust the pans with flour, tapping out any excess.
- Mix the flour with the sugar, cocoa powder, baking soda, baking powder and salt at low speed.
- In a separate bowl, whisk the buttermilk with the 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.
- 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.
- Let the cakes cool in the pans for 30 minutes, then invert the cakes onto a rack to cool completely.
- Peel off the parchment paper.
- FROSTING: In a microwave-safe bowl, heat the chocolate at high power in 30 second intervals, stirring, until most of the chocolate is melted.
- Stir until completely melted, then set aside to cool to room temperature.
- Beat the butter at medium speed until pale and fluffy.
- Add the egg yolk and vanilla and beat for 1 minute.
- At low speed, slowly beat in the confectioners’ sugar, about 1 minute.
- In a small bowl, dissolve the instant coffee in 2 teaspoons of hot water.
- Slowly beat the coffee and the cooled chocolate into the butter mixture until just combined.
- Evenly spread 1/3 of the frosting over one cake layer 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.
I just wrote about this on my blog after finding the recipe in F&W magazine. The coffee in this cake adds such a unique flavor... it really keeps the cake from being overly sweet, but maintains a strong chocolate flavor. Moist and delicious!
The texture of the cake was moist and rich, and the flavor was superb. This will be a new standard in our family. <br/><br/>Instead of the frosting posted here, I used salted caramel cream cheese frosting and chopped toasted pecans. It was one of the the best cakes I have had.
Cake was great, nice and moist. The frosting was a little sweet for me.