Double Chocolate Layer Cake with a special ingredient

I give this cake 5 Stars. My youngest daughter loves chocolate cake and this is the go-to birthday cake for her.  It is moist, it is chocolaty, it is heaven. The coffee really does make the flavor of this chocolate cake better than other chocolate cakes. If you like chocolate cake, you should make this recipe! 

Course: Dessert, chocolate cake
Servings: Birthday party


1 3/4 cup all purpose flour

2 cups sugar

3/4 cup unsweetened cocoa powder

2 tsp. baking soda

1 tsp. baking powder

1 tsp. salt, kosher

1 cup buttermilk

1/2 cup canola oil or vegetable oil

2 large eggs

1 tsp. vanilla 

1 cup freshly brewed coffee


6 oz. semi-sweet chocolate, chopped

2 sticks unsalted butter, room temperature

1 large egg yolk

1 tsp. vanilla

1 cup plus 1 T. confectioners sugar

1 T. instant coffee granules (Folgers)


To make the cake: Preheat oven to 350°. Butter two 8 inch round cake pans and line with parchment paper; butter the paper or use Pam baking spray to spray the paper. Dust the pans with flour, tapping out any excess. 

In the bowl of an electric mixer fitted with a paddle, mix the flour, sugar, cocoa powder, baking soda, baking powder and salt at low speed. In a separate bowl, whisk the buttermilk, with the oil, eggs and vanilla. Slowly beat the buttermilk mixture into the dry ingredients until just incorporated. Slowly add the hot coffee and mix until fully incorporated. 

Pour the batter into the prepared pans and bake for 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cook in the pans for 30 minutes before inverting the cakes onto a rack to cool completely. Peel off the parchment paper. 

To make the frosting: in a microwave-safe bowl, heat the chocolate in 30-second intervals stirring until the chocolate is melted. Stir and set aside to cool. 

In the bowl of an electric mixer fitted with a paddle, beat the butter at medium speed until pale and fluffy. About 3-5 minutes. Add the egg yoke and vanilla and beat for another minute, scraping down the side of the bowl. At low speed, slowly add in the confectioners sugar until fully incorporated. In a small bowl, dissolve the instant coffee in 2 teaspoons of hot water. Slowly beat the coffee and cooled chocolate in the butter mixture. 

Set a cake layer on a plate with the flat side facing up. Evenly spread 1/3 of the frosting over the cake to the edge. Top with second cake layer with the rounded side up. Spread the remaining frosting over the top and sides of the cake. Refrigerate for at least an hour before serving. 

This cake explodes with flavor at room temperature.  I have found the flavor is more chocolaty at room temperature. 
Note: I made extra frosting for decorations. 

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