Categories: cake
Ingredients
- 3 oz. fine quality semi-sweet chocolate (try callebaut)
- 1 1/2 c hot brewed coffee
- 3 c sugar
- 2 1/2 c all-purpose flour
- 1 1/2 c unsweetened cocoa powder (not dutch process)
- 2 t baking soda
- 3/4 t baking powder
- 1 1/4 t salt
- 3 large eggs
- 3/4 c veggie oil
- 1 1/2 c well-shaken buttermilk
- 3/4 t vanilla
Directions
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Grease 2 10×2 inch round cake pans.
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Line bottoms with wax paper that is greased.
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Finelly chop chocolate and in a bowl combine w/hot coffee.
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Let mixture stand, stirring occasionally until chocolate is melted and mix is smooth.
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Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder & salt.
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In another large bowl, w/an electric mixer beat eggs until thickened and slightly & lemon colored. (about 3 minutes w/a standing mixer or 5 minutes w/a handheld)
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Slowly add oil, buttermilk, vanilla & melted chocolate to eggs, beating until combined well.
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Add sugar mix and beat on medium speed until just combined well.
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Divide batter between both pans.
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Bake in middle of oven until tester comes out clean…1 hour to 1 hour 10 minutes.
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Top with ganache frosting.