3360 Cal (12x 280)

Cake:

7/8 cup flour, plus more for pans
1 cup sugar
3/8 cups cocoa powder (6 Tbsp.)
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. kosher salt
1/2 cup buttermilk, shaken
1/4 cup vegetable oil
1 extra-large egg, at room temperature
1/2 tsp. vanilla
1/2 cup freshly brewed hot coffee

  • Sift the flour, sugar, cocoa, baking soda, baking powder, and salt. Mix on low speed until combined.
  • Combine the buttermilk, oil, eggs, and vanilla. Slowly add to dry ingredients while mixing. Add coffee and mix until just combined.
  • Pour batter into 2 greased and floured 8” cake pans.
  • Bake for at 350F for 35-40 minutes, until a toothpick comes out clean (20-25 minutes for cupcakes).
  • Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
  • Frost first layer, flat side up. Top with second layer on top, rounded side up, and frost top and sides of the cake.

Frosting:

3 oz. semisweet chocolate (1/2 cup chocolate chips)
1/4 lb. unsalted butter, at room temperature (1 stick)
1/2 extra-large egg yolk, at room temperature
1/2 tsp. vanilla
5/8 cups powdered sugar (1/2 cup + 2 Tbsp.)

  • Chop the chocolate and melt in double boiler. Cool to room temperature.
  • Mix butter on medium-high speed until light yellow and fluffy, about 3 minutes.
  • Add the egg yolk and vanilla and continue beating for 3 minutes.
  • Turn the mixer to low, gradually add the confectioners’ sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy.

Source: http://www.foodnetwork.com/recipes/ina-garten/beattys-chocolate-cake-recipe/index.html