Double Chocolate Layer Cake
Adapted from Gourmet.
3 oz. fine quality semisweet chocolate
1 1/2 cup hot brewed coffee
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder (not Dutch process)
2 tsp baking soda
3/4 tsp baking powder
1 1/4 tsp salt
3 large eggs
3/4 cups vegetable oil
1 1/2 cup well shaken buttermilk
3/4 tsp vanilla
Preheat oven to 300F and grease 3 9-inch cake pans. Line bottoms with rounds of wax paper and grease paper.Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer, beat eggs until thickened slightly and lemon color (about 3 min with standing mixer or 5 min with a hand mixer). Slowly add oil, buttermilk, vanilla and melted chocolate mixture into eggs, beating until well combined. Add sugar mixture and beat on medium speed until just combined well. Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour 10 minutes.Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely.
1/2 cup unsalted butter at room temperature
4 cups powdered sugar
4 tbs cocoa powder
4 tbs heavy cream1 tsp vanilla
pinch of saltIn a work bowl with an electric mixer, cream butter. Sift the sugar and cocoa powder together and gradually add to the butter, beating well after each addition. Add the cream and vanilla and beat until well blended and fluffy.
Spread frosting between cake layers and over top and sides.