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

1. Grease 2 10×2 inch round cake pans.

2. Line bottoms with wax paper that is greased.

3. Finelly chop chocolate and in a bowl combine w/hot coffee.

4. Let mixture stand, stirring occasionally until chocolate is melted and mix is smooth.

5. Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder & salt.

6. 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)

7. Slowly add oil, buttermilk, vanilla & melted chocolate to eggs, beating until combined well.

8. Add sugar mix and beat on medium speed until just combined well.

9. Divide batter between both pans.

10. Bake in middle of oven until tester comes out clean…1 hour to 1 hour 10 minutes.

11. Top with ganache frosting.

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