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Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
In the bowl of an electric mixer fitted with a paddle attachment, beat the 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.
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Hazelnut Cinnamon Rolls
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By Frank Miller
Williamsville, ...
on February 09, 2013
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Made this cake four times now and can't get enough of it. I believe it's the coffee that makes it so good. One concern the raw egg in the frosting. I wrote to cooking channel and they thought I was talking about the cake. They never responded to my follow up. Never got sick after four cakes so I guess its fine.The cake is great but the Frosting is what buts it over the top.Again I believe it's the coffee. Great find.
By LadyRam
Bakersfield ...
on February 05, 2013
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This cake was absolutely the one of the best!. I am not a big chocolate fan nor do I do well on baking cakes. I chose this recipe to conquer my fear. The only set back was that the frosting almost overpowered the cake which is so moist and choclatey. It may have been because I used Starbucks instant coffee. I will try the suggestion of the other frosting by another reader. But everyone I gave a piece of this cake to said it was the best they had ever tasted. This is definitely a keeper!
By susan639_12436233
Woodbury, CT
on January 12, 2013
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This cake was a total failure. It sank in the middle and I ended up throwing it out. I triple checked the recipe and I followed it exactly. Maybe I needed to beat it for more time? I did what it says.
Read all 6 reviews