Makes one large cake that serves 10-12 people
Ingredients:
Cake:
Butter, for greasing the pans
1 3/4 cups All-purpose flour, plus more for dusting pans
2 cups White sugar
3/4 cups Cocoa powder
2 teaspoons Baking soda
1 teaspoon Baking powder
1 teaspoon Kosher salt
1 cup Buttermilk, shaken
1/2 cup Vegetable oil
2 Large eggs, at room temperature
1 tsp Pure vanilla extract
1 cup Freshly brewed hot coffee
Icing:
2 cups Whipping cream
3/4 cup Icing sugar
1 tsp Salt
1 1/2 cups Good dark chocolate
Method:
- Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.
- Whisk the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.
- In another medium bowl, combine the buttermilk, oil, eggs, and vanilla.
- With the mixer on low speed, slowly add the wet ingredients to the dry.
- With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
- Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
- While the cake is in the oven, bring the whipping cream, icing sugar, and salt to a boil then take off heat right away.
- Add chocolate to mix, let stand for one minute then mix in chocolate. Put in fridge or freezer to obtain the right consistency to spread on the cake.
- Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with chocolate cream icing. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Clean any remaining chocolate on the cake stand.
- Now don’t eat the whole cake yourself!
Adapted from Ina Garten @thefoodnetwork
