1 1/2 cups Hot Brewed Coffee
3 ounces fine-quality semisweet chocolate
3 cups Sugar
2 1/2 cups All-purpose Flour
1 1/2 cups Unsweetened Cocoa Powder
2 tsp Baking Soda
3/4 tsp Baking Powder
1 1/4 tsp Salt
3 large Eggs
3/4 cup Vegetable Oil
1 1/2 cups Buttermilk, well-shaken
3/4 tsp Vanilla
Preheat oven to 300°F. Lightly grease 2 10" cake pans & line the bottoms with parchment.
Finely chop chocolate & put into a small bowl with the hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth. Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In a smaller bowl, mix oil, buttermilk and vanilla together.
In another large bowl beat eggs with an electric mixer until thickened slightly and lemon colored (about 3 to 5 minutes). Slowly add the buttermilk mixture followed by the melted chocolate mixture, beating until combined well. Add sugar mixture and beat on medium speed until well combined.
Divide batter between the pans. Bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes. Cool completely in pans on racks. Run a spatula around edges of pans and invert layers onto racks. Carefully remove parchment and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.
Spread frosting between cake layers and over top and sides. Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.
1 pound quality semisweet chocolate, finely chopped
1 cup heavy cream
2 tablespoons sugar
2 tablespoons light corn syrup
1/4 cup unsalted butter
In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth.
Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).