Double-Chocolate Layer Cake

Recipe by Ina Garten

Cake

1 3/4 cups all-purpose flour, plus more 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 large eggs
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
Frosting

6 ounces semisweet chocolate, coarsely chopped
2 sticks (1/2 pound) unsalted butter, at room temperature
1 large egg yolk
1 teaspoon pure vanilla extract
1 cup plus 1 tablespoon confectioners’ sugar, sifted
1 tablespoon instant coffee granules
To make the cake, preheat the oven to 350º. 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 the bowl of an electric mixer fitted with the paddle, 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 (the batter will look really thin and watery but it’s okay).

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. If you use a convection oven like I do, my cakes usually cook in about 25 minutes. 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.

To make the frosting, Melt the chocolate over a double boiler or by using your microwave. If using the latter, heat the chocolate at high power in 30-second intervals, stirring, until most of the chocolate has melted. Stir until completely melted then set aside to cool to room temperature.

In the bowl of an electric mixer fitted with a paddle, 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.

The frosted cake can be refrigerated for 2 days. Let stand 1 hour before serving.