Beatty's Chocolate Cake

🥘 Ingredients

• cake pans 2
• all-purpose flour 1 ¾ cups
• sugar 2 cups
• good cocoa powder (such as Valrhona) ¾ cups
• baking soda 2 tsp
• baking powder 1 tsp
• kosher salt 1 tsp
• buttermilk, shaken 1 cup
• vegetable oil ½ cups
• extra-large eggs, at room temperature 2
• pure vanilla extract 1 tsp
• freshly brewed hot coffee 1 cup
• good semisweet chocolate (such as Valrhona Le Noir 56% Cacao) 6 ounces
• unsalted butter, at room temperature ½ pound
• extra-large egg yolk, at room temperature 1
• pure vanilla extract 1 tsp
• sifted confectioners’ sugar 1 ¼ cups
• instant coffee granules (such as Nescafe) 1 Tbsp
• hottest tap water 2 tsp

1. 1

   Preheat the oven to 350°F. Butter two 8-inch round cake pans . Line them with parchment paper, then butter and flour the pans.
2. 2

   Sift the all-purpose flour , sugar , good cocoa powder (such as Valrhona) , baking soda , baking powder , and kosher salt into the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until combined.
3. 3

   In a separate bowl, combine the buttermilk, shaken , vegetable oil , extra-large eggs, at room temperature , and pure vanilla extract .
4. 4

   With the mixer on low speed, slowly add the wet ingredients to the dry ingredients.
5. 5

   Still on low speed, add the freshly brewed hot coffee and stir just until combined. Scrape the bottom of the bowl with a rubber spatula to ensure everything is incorporated.
6. 6

   Pour the batter evenly into the prepared pans. Bake for 35 to 40 minutes , or until a cake tester comes out clean.
7. 7

   Cool the cakes in their pans for 30 minutes . Turn them out onto a cooling rack and allow them to cool completely.
8. 8

   To make the chocolate buttercream frosting, chop the good semisweet chocolate (such as Valrhona Le Noir 56% Cacao) and place it in a heatproof bowl over a pan of simmering water. Stir until just melted, then set aside to cool to room temperature.
9. 9

   Beat the unsalted butter, at room temperature in an electric mixer with a paddle attachment on medium-high speed until light yellow and fluffy (about 3 minutes ).
10. 10

    Add the extra-large egg yolk, at room temperature and pure vanilla extract and continue beating for 3 minutes .
11. 11

    Turn the mixer to low and gradually add the sifted confectioners’ sugar . Beat at medium speed, scraping the bowl as needed, until smooth and creamy.
12. 12

    Dissolve the instant coffee granules (such as Nescafe) in hottest tap water .
13. 13

    On low speed, add the melted chocolate and the dissolved coffee to the butter mixture. Mix until just blended (do not whip).
14. 14

    Assemble the cake: Place one layer flat-side up on a plate. Spread a thin layer of buttercream on the top. Place the second layer on top (flat-side up) and frost the sides and top evenly. Spread the frosting immediately on the cooled cake.