Double Chocolate Layer Cake

Ingredients

  • 3 oz chocolate
  • 1 1/2 cups hot coffee (I use instant and make it weak for less coffee flavor)
  • 3 cups sugar
  • 2 1/2 cups flour
  • 1 1/2 cups cocoa (not Dutch processed)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 3 large eggs
  • 1/2 cup vegetable oil or melted butter
  • 1 1/2 cups well shaken buttermilk
  • 1 tsp vanilla

For icing:

  • 1 lb chocolate
  • 1 cup heavy cream
  • 1/4 cup sugar
  • 2 tbsp light corn syrup
  • 1/2 stick butter (optional)

Instructions

  1. Preheat oven to 300F. Butter 2 9" spring-form pans.
  2. Put chocolate in bowl with hot coffee and let melt, stirring occasionally until mixture is smooth.
  3. Sift sugar, flour, cocoa, baking soda, baking powder and salt. Set aside. Beat eggs 3 minutes. Add liquids and chocolate to mixture, beating slowly. Add dry ingredients and mix until just combined. Divide between cake pans and bake 1 hour or until toothpick comes out dry (could take another 10 minutes).
  4. Cool layers completely. Make frosting by combining all ingredients on low heat and stirring occasionally until smooth. Spread between cake layers and on the sides.