- 3 large eggs
- 2 1/2 cups All-purpose flour
- 3/4 tsp Baking powder
- 2 tsp Baking soda
- 3 oz Chocolate, fine quality semisweet
- 1 1/2 cups Cocoa powder, unsweetened
- 1 Heaping 1/4 cup of confectioners’ sugar
- 1 1/4 tsp Salt
- 4 oz Semi-sweet chocolate
- 3 cups Sugar
- 3/4 tsp Vanilla
- 1 1/2 cups Coffee, hot
- 4 tbsp Butter
- 1 1/2 cups Buttermilk
- Preheat oven to 300°F. and grease pans. Line bottoms with rounds of parchment paper. Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
- Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon-colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined. Divide batter between pans (being sure not to fill pans higher than 2/3 full — bake off extra batter in muffin tins or ramekins) and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.
- Meanwhile, make the icing: In a small saucepan over direct heat set on low (or over a double boiler—see comments below for tips), melt the chocolate. Stir in the confectioners’ sugar. Stir in the eggs — a flat bottomed whisk is good for this. (I use a whisk until the ingredients are blended and then switch to a heat-proof spatula.) Cook over low to medium-low until thick. Stir in the butter one tablespoon at a time. Set aside to cool. Transfer to a glass measuring cup with a spout for easy pouring or store in whatever vessel you wish.
- Cool layers completely in pans on racks. (I removed mine after 10 minutes.) Run a thin knife around edges of pans and invert layers onto racks. Remove parchment paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.
- If you are making a layer cake, spread icing over one cake layer. Top layer with other cake layer. Pour icing on top of top layer and with an off-set spatula (if you have one) spread it all over the sides. Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving. (I just keep mine at room temperature always…no space in the fridge.)
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