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Ingredients
    For the cake
  • 4 ounces Bittersweet chocolate
  • 1 cup Hot water
  • 1 cup Buttermilk
  • ½ cup Vegetable oil
  • 3 large Eggs, at room temperature
  • 2 teaspoons Pure vanilla extract
  • 2 cups All-purpose flour
  • 2 cups C&H® Baker's Sugar™
  • 2/3 cup Cocoa powder
  • 2 teaspoons Instant espresso powder
  • 2 teaspoons Baking soda
  • 1 teaspoon Baking powder
  • 1 teaspoon Salt
    For the frosting
  • 1 ½ cups Heavy cream
  • 1 ½ cups C&H® Baker's Sugar™
  • 6 ounces Unsweetened chocolate, finely chopped
  • ½ cup (1 stick) Unsalted butter
  • 1 teaspoon Pure vanilla extract
  • 1/8 teaspoon Salt
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Instructions
Prep Time: 30 minutes / Bake Time: 30 minutes / Yields: 8-10 servings
Step 1

Preheat oven to 350°F. Grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper.

Step 2

Add the chocolate to a small bowl and pour the hot water over it. Set aside. In a medium bowl, combine the buttermilk, oil, eggs, and vanilla. Set aside.

Step 3

In a large bowl, beat at low speed the flour, sugar, cocoa powder, espresso powder, baking soda, baking powder, and salt until well combined. Slowly add the buttermilk mixture, mix until combined. Increase the speed and beat for 30 seconds.

Step 4

Stir the chocolate and water until smooth. Add the mixture into the batter and beat until well combined.

Step 5

Evenly pour the batter into the prepared pans. Bake for 28-30 minutes or until a toothpick inserted in the middle of the cake comes out clean. Remove from the oven and cool the cakes in the pan for 10 minutes. Carefully remove from the pans and cool completely. Remove parchment paper.

Step 6

Prepare the frosting by combining the cream and sugar in a small saucepan. Bring the mixture to a boil. Reduce the heat and simmer for 5 minutes, stirring occasionally.

Step 7

In a large bowl, place the chocolate, butter, vanilla, and salt. Add the cream mixture. Whisk until smooth. Set the mixture aside and cool down to 70°F. Using a hand-held electric mixer, beat at medium speed until thick.

Step 8

Assemble the cake. Place one layer of cake on a serving platter and add about 1 cup of chocolate frosting. Top with the other layer of cake. Ice the top and bottom of the cake with the remainder frosting. Refrigerate for at least one hour before serving.

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