Recipe Index

Ingredients

• 3 oz. fine-quality semisweet chocolate such as Callebaut
• 1½ cups hot brewed coffee
• 3 cups sugar
• 2½ cups all-purpose flour
• 1½ cups unsweetened cocoa powder (not Dutch process)
• 2 tsp. baking soda
• ¾ tsp. baking powder
• 1¼ tsp. salt
• 3 large eggs
• ¾ cup vegetable oil
• 1½ cups well-shaken buttermilk
• ¾ tsp. vanilla extract
• 1 pound fine-quality semisweet chocolate such as Callebaut
• 1 cup heavy cream
• 2 Tbsp. sugar
• 2 Tbsp. light corn syrup
• ½ stick (¼ cup) unsalted butter
• two 10- by 2-inch round cake pans

Method

1. Heat the oven to 300°F, grease two 10 by 2 inch round cake pans, and line their bases with parchment rounds, greasing the paper too.
2. Chop the 3 oz chocolate finely, combine it with the hot brewed coffee in a bowl, and let it stand, stirring now and then, until the chocolate melts and the mixture smooths.
3. Sift the 3 cups sugar, flour, cocoa powder, baking soda, baking powder and salt into a large bowl.
4. Beat the eggs in another large bowl until slightly thickened and lemon-coloured, about 3 minutes with a stand mixer, then slowly beat in the vegetable oil, buttermilk, vanilla and melted chocolate mixture.
5. Beat the sugar mixture into the eggs on medium speed until just combined, divide the batter between the pans, and bake for 1 hour to 1 hour 10 minutes until a tester from the centre comes out clean.
6. Cool the layers completely in their pans on racks, run a thin knife around each edge, invert the layers out, and peel away the parchment.
7. Chop the 1 lb chocolate finely for the frosting and bring the heavy cream, 2 tablespoons sugar and corn syrup to a boil in a saucepan, whisking until the sugar dissolves.
8. Take the pan off the heat, whisk the chocolate into the cream until melted, then whisk in the butter cut into pieces until the frosting is smooth.
9. Cool the frosting in a bowl, stirring occasionally, until it reaches a spreadable consistency, chilling it briefly if the chocolate needs help setting.
10. Spread frosting between the two layers and over the top and sides of the cake, then keep it covered and chilled for up to 3 days, bringing it to room temperature before serving.

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data