DOUBLE-CHOCOLATE LAYER CAKE

Steps:

• CAKE: Preheat the oven to 350°F
• 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.
• Mix the flour with the sugar, cocoa powder, baking soda, baking powder and salt at low speed.
• In a separate 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.
• Pour the batter into the prepared pans.
• Bake for 35 minutes, 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.
• 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.
• Beat the butter at medium speed until pale and fluffy.
• Add the egg yolk and vanilla and beat for 1 minute.
• 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.
• Evenly spread 1/3 of the frosting over one cake layer 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.