Double Layer Chocolate Cake (by Ina Garten of Food Network)
Tiger: Uncle Ambrose, you are making this cake again? Eeew! Try something new!
Ambrose: Shut up, Tiger! You love to lick the choc buttercream frosting!
DOUBLE LAYER CHOCOLATE CAKE
1 3/4 cups all-purpose flour (plus a handful for dusting)
2 cups sugar (+5 sachet of Splenda if you like)
3/4 cup unsweetened cocoa powder (make sure it is sweetened!)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt (or iodized table salt)
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs
1 teaspoon pure vanilla extract (I use Magadasca)
1 cup freshly brewed hot coffee (I use Deep Colombian coffee)
6 ounces semisweet chocolate, coarsely chopped (I use sweet chocolate)
2 sticks unsalted butter, at room temperature (this is important)
1 large egg yolk
1 teaspoon pure vanilla extract
1 cup + 1 tablespoon confectioners' sugar, sifted
1 tablespoon instant coffee granules (Nescafe Classic is the best)
MAKE THE CAKE:
Preheat the oven to 350°.
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.
In a mixer (with two paddles if any), mix the flour with the sugar, cocoa powder, baking soda, baking powder and salt at low speed.
In a medium 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.
BAKE THE CAKE:
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.
MAKE THE FROSTING:
Microwave 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.
In an electric mixer fitted with paddles, beat the butter at medium speed until pale and fluffy. Add the egg yolk and vanilla and beat for 1 minute, scraping down the side of the bowl.
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.
Set a cake layer on a plate with the flat side facing up. Evenly spread one-third of the frosting over the cake 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.
Make Ahead The frosted cake can be refrigerated for 2 days. Let stand for 1 hour before serving.