Double Chocolate Layer Cake
Ina Garten adds buttermilk to her chocolate cake recipe to keep it moist and light. A bit of coffee in the cake and frosting keeps the sweetness in check.
"This is the most fabulous chocolate cake that I've ever made," Ina Garten declared when F&W ran her recipe in 2007. The cake gets its intense chocolate flavor from cocoa powder bolstered with a small amount of coffee, while the luxurious icing is rich with butter and melted semisweet chocolate. Though you'll want to store your double-layer cake in the fridge, it's best eaten at room temperature, so be sure to take it out in advance of serving.
Ingredients
Cake
Butter, for greasing the pan
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 powdered sugar, sifted
1 tablespoon instant coffee granules
2 teaspoons hot water
Directions
Make the cake
Preheat the oven to 350°F. Butter two 8- x 2-inch round cake pans and line them with parchment; butter the paper. Dust the pans with flour, tapping out any excess.