Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in
the center of the oven.
Butter, or spray with a nonstick vegetable spray, two - 9 x 2 inch deep (23 x 5
cm) round baking pans. Then line the bottoms of the pans with parchment paper.
First, in a
heatproof bowl, place the finely chopped unsweetened chocolate and cocoa powder. Add the
hot coffee (or boiling water) and stir until the mixture is melted and smooth. Set aside to cool to room temperature.
Meanwhile, in a
separate bowl, whisk to combine (or sift), the flour, baking powder, baking
soda, and salt.
In the bowl of
your electric mixer, or with a hand mixer, beat the butter until smooth. Add the sugars and beat,
on medium high speed, until the mixture is
soft and fluffy (this will take
about 3-4 minutes). Add the eggs, one at a time, mixing well after each
addition. Scrape down the sides of the bowl as needed. Add the vanilla extract and melted chocolate mixture and beat to
flour mixture (in three additions) alternately with the milk (in two additions), beginning and ending with the flour
mixture. Beat only until the ingredients are incorporated.
batter evenly between the two prepared pans and smooth the
tops with an offset spatula or the back of a spoon. Bake for about 30 -
35 minutes or until a toothpick
inserted in the center comes out clean and the tops spring back when lightly
pressed. Remove from oven and place on a wire rack to cool for about 10
one cake at a time,
place a wire rack on top of the cake pan and invert, lifting off the pan. Remove
the parchment paper and then, to prevent cracks, reinvert the cake onto a greased
wire rack so that tops are right side up. Cool completely before frosting.
Frosting: Melt the chocolate in a stainless steel bowl placed over a saucepan of simmering water. Remove from heat
and let cool to room temperature.
In the bowl of
your electric mixer, or with a hand mixer, beat the butter until smooth. Add the sugar and vanilla extract and beat until it is light and fluffy
(about 2-3 minutes). Add the melted chocolate and beat on
low speed until incorporated. Increase the speed to medium-high and beat until
frosting is smooth and glossy (about 2-3 minutes).
To Assemble: Place
one layer of cake on your serving plate and cover with a layer
of frosting. Then place the second layer of cake onto the first
cake layer and then frost the top and sides of the cake with the remaining
frosting. Can garnish with sprinkles, fresh fruit or shaved chocolate.This cake
is at its best the day it's made. But it can be
covered and stored at room temperature (or in the refrigerator) for about three days.
Serves about 12-14
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