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Ingredients
- 2 oz semi-sweet chocolate
- 1 cup hot brewed coffee
- 2 cups sugar
- 1 2/3 cup all-purpose flour
- 1 cup unsweetened cocoa, not Dutch-process
- 1 1/3 tsp baking soda
- 1/2 tsp baking powder
- 3/4 tsp salt
- 2 large eggs
- 1/2 cup vegetable oil
- 1 cup buttermilk
- 1/2 tsp. vanilla
Details
Servings 12
Adapted from smittenkitchen.com
Preparation
Step 1
Preheat oven to 300 degrees F. Line bottoms of 2 9-inch cake pans with parchment 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.
In 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 colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until combined well.
Divide batter between pans and bake in middle of oven until a tester inserted in center comes clean, 50 minutes to 1 hour.
Cool layers for 10-15 minutes in pans on rack. Run a thin knife around edges of pans and invert layers on rack. Carefully remove parchment paper and cool layers completely.
Cake layers may be made 1 day ahead and kept, well wrapped in plastic wrap, at room temperature. They may also be frozen for up to 2 months.
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