BUTTERMILK CHOCOLATE CAKE Ingredients Butter, for greasing the pans 1 3/4 cups all-purpose flour, plus more for pans 2 cups sugar 3/4 cups good cocoa powder 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon kosher salt 1 cup buttermilk, shaken 1/2 cup vegetable oil 2 extra-large eggs, at room temperature 1 teaspoon pure vanilla extract 1 cup freshly brewed hot coffee Chocolate Buttercream, recipe follows Directions 1. Preheat oven to 350F. Butter two 8”x 2” round cake pans – line them with parchment paper, then butter and flour the pans. 2. In one bowl, sift flour, sugar, cocoa, baking soda, baking powder, and salt into a bowl – mix with paddle on low until combined. 3. In a second bowl, combine buttermilk, oil, eggs, and vanilla. 4. Slowly add wet ingredients to the dry with a mixer on low. 5. Add coffee to combined batter and stir to combine, scraping the bottom of the bowl with a rubber spatula. 6. Pour the batter into the two prepared pans and bake for 35- 40 minutes, until a cake tester comes out clean. 7. Cool the pans for 30 mins, then turn them out onto a cooling rank to cool completely. 8. Place 1 layer, flat side up, on a flat plate. Spread the top with frosting with a knife or offset spatula. Place the second layer on top, round side up, and spread the forsting evenly on top and sides of the cake.

Buttermilk Chocolate Cake

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BUTTERMILK CHOCOLATE CAKE

Ingredients

Butter, for greasing the pans 1 3/4 cups all-purpose flour, plus more for pans 2 cups sugar 3/4 cups good cocoa powder 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon kosher salt 1 cup buttermilk, shaken 1/2 cup vegetable oil 2 extra-large eggs, at room temperature 1 teaspoon pure vanilla extract 1 cup freshly brewed hot coffee Chocolate Buttercream, recipe follows

Directions

1. Preheat oven to 350F. Butter two 8”x 2” round cake pans – line them with parchment paper, then butter and flour the pans.

2. In one bowl, sift flour, sugar, cocoa, baking soda, baking powder, and salt into a bowl – mix with paddle on low until combined.

3. In a second bowl, combine buttermilk, oil, eggs, and vanilla.4. Slowly add wet ingredients to the dry with a mixer on low.5. Add coffee to combined batter and stir to combine, scraping the bottom of the bowl

with a rubber spatula.6. Pour the batter into the two prepared pans and bake for 35-40 minutes, until a cake

tester comes out clean.7. Cool the pans for 30 mins, then turn them out onto a cooling rank to cool completely.8. Place 1 layer, flat side up, on a flat plate. Spread the top with frosting with a knife or

offset spatula. Place the second layer on top, round side up, and spread the forsting evenly on top and sides of the cake.

Chocolate Frosting (For Chocolate Buttermilk Cake):

6 ounces good semisweet chocolate (recommended: Callebaut) 1/2 pound (2 sticks) unsalted butter, at room temperature 1 extra-large egg yolk, at room temperature 1 teaspoon pure vanilla extract 1 1/4 cups sifted confectioners' sugar 1 tablespoon instant coffee powder

1. Chop the chocolate and place it in a heat-proof bowl, set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.

2. Beat butter on medium-high speed until light and fluffy (about 3 minutes).3. Add egg yolk and vanilla; continue beating on medium-high for another 3 minutes.4. Gradually add sugar and beat at medium speed, scraping down the bowl as necessary

until smooth and creamy.5. Dissolve coffee powder in 2 teaspoons of hot water.6. On low speed, add the chocolate and coffee into the butter mixture and mix until

blended. DO NOT WHIP IT!7. Spread immediately on the cooled cake.