Recipe Snapshot: Best Ever Chocolate Layer Cake

Every year for his birthday, I offer to make my husband whatever cake he'd like.  Usually he flips through my recipes for inspiration, but this year, he searched online and told me he'd like me to make Ina Garten's chocolate layer cake. Every recipe of Ina's that I've tried has been delicious and pretty straightforward to follow, so I agreed. And wow, am I glad I did.  This is officially the best chocolate layer cake I've ever had.  And definitely the best cake I've ever made! My husband and his family (who shared the cake with us) loved the cake--even our two-and-a-half year-old nephew.

What makes this cake so special is the coffee.  If you're not a lover of coffee-flavored things, never fear.  For the most part, the coffee just amplifies the chocolate flavor.  It's a bit more noticeable in the frosting, but you can't even identify it in the cake itself.  The cake is light but firm, and not overly sweet.  The frosting was rich and smooth and totally delicious.  If there's a special occasion coming up and you need a great dessert, I totally suggest you try this cake.

Recipe below the cut!

Best Ever Double Chocolate Layer Cake, recipe by Ina Garten as shared on the Food & Wine website
Serves: 12+. Time: 90 minutes plus chilling.

Ingredients

for the Cake

• 1 3/4 cups all-purpose flour, plus more for dusting
• 2 cups sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup freshly brewed hot coffee

for the frosting

• 6 ounces semisweet chocolate, coarsely chopped
• 2 sticks (1/2 pound) unsalted butter, at room temperature
• 1 large egg yolk
• 1 teaspoon pure vanilla extract
• 1 cup plus 1 tablespoon confectioners' sugar, sifted
• 1 tablespoon instant coffee granules

Directions

1. MAKE THE CAKE: Preheat the oven to 350°. Butter two 8-inch round cake pans and line them with parchment paper; butter the paper. Dust the pans with flour, tapping out any excess. (I used 9-inch cake pans because that's all I've got.  I also used baking spray instead of buttering and flouring the pans.)
2. In the bowl of an electric mixer fitted with a paddle, mix the flour with the sugar, cocoa powder, baking soda, baking powder and salt at low speed. In a medium bowl, whisk the buttermilk with the oil, eggs and vanilla. Slowly beat the buttermilk mixture into the dry ingredients until just incorporated, then slowly beat in the hot coffee until fully incorporated. (Note: the batter will be very thin.  This is normal.)
3. Pour the batter into the prepared pans. Bake for 35 minutes (I baked for 30 because I was using the 9-inch pans), or until a toothpick inserted in the center of each cake comes out clean. Let the cakes cool in the pans for 30 minutes, then invert the cakes onto a rack to cool completely. Peel off the parchment paper.
4. MAKE THE FROSTING: In a microwave-safe bowl, heat the chocolate at high power in 30-second intervals, stirring, until most of the chocolate is melted. Stir until completely melted, then set aside to cool to room temperature.
5. In the bowl of an electric mixer fitted with a paddle, beat the butter at medium speed until pale and fluffy. Add the egg yolk and vanilla and beat for 1 minute, scraping down the side of the bowl. At low speed, slowly beat in the confectioners' sugar, about 1 minute. In a small bowl, dissolve the instant coffee in 2 teaspoons of hot water. Slowly beat the coffee and the cooled chocolate into the butter mixture until just combined.
6. Set a cake layer on a plate with the flat side facing up. Evenly spread one-third of the frosting over the cake to the edge. Top with the second cake layer, rounded side up. Spread the remaining frosting over the top and side of the cake. Refrigerate for at least 1 hour before slicing.

The frosted cake can be refrigerated for 2 days. Let stand for 1 hour before serving.