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.