Double-Chocolate Layer Cake

Name: Double-Chocolate Layer Cake
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 1 cake, 8 serving(s)
Ingredients: 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

(3)

Recipe by Vino Girl

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.

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READY IN: 1hr 5mins

SERVES: 8

YIELD: 1 cake

UNITS: US

INGREDIENTS

Nutrition

CAKE
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
FROSTING
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

DIRECTIONS

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.