Beatty’s Chocolate Cake

For the cake:
Preheat oven to 350ºF. Butter two 8 x 2 inch round cake pans. Line with parchment paper and then butter and flour the pans.

In the bowl of an electric mixer, fitted with the paddle attachment, sift flour, sugar, cocoa powder, baking soda, baking powder, and salt. Mix on low speed until combined. In a medium bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With the mixer still on low, add the coffee and stir just to combine. Scrape the bottom of the bowl with a rubber spatula.

Pour the batter into the pans and bake for 35–40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a wire rack and cool completely.

Place one layer, flat side up, on a flat plate or cake stand. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting on the top and sides of the cake.

For the chocolate frosting:
Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature but not stiffened, otherwise chocolate will seize in the frosting.

In the bowl of an electric mixer fitted with a paddle attachment, beat butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy.

Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don’t whip! Spread immediately on the cooled cake.

Recipe from Ina Garten, Barefoot Contessa at Home.