Let Them Eat Cake

This weekend started off with a rather big bummer. My brother and sister-in-law were supposed to come for their first NYC visit, and had to cancel at the last minute. Their kids somehow magically sensed that their parents were about to leave them, and both started barfing the night before. I'm sad that they weren't able to make it, but also secretly thankful that the illness won't be carried across the states, since the Mister is pretty sensitive to germs from my niece and nephew. Anyway, to sweeten the disappointment, I knew there had to be cake. Given that I start work next week as well, a special cake was in order. A celebration cake! This one is based on a recipe from Ina Garten, and totally reminded me (horrible though it is) of the chocolate cakes I used to LOVE to get on my birthday as a kid from the now defunct Bill Knapps. I think you should make it. Pronto.

Celebration Double Chocolate Layer Cake

1 3/4 cup all-purpose flour (more for dusting pans)

2 cups white sugar

3/4 cup unsweetened cocoa powder

2 tsp baking soda

1 tsp baking powder

1 tsp kosher salt

1 cup buttermilk

1/2 cup vegetable oil

2 large eggs

1 tsp pure vanilla extract

ground espresso mixed with water to yield 1 cup

Chocolate Buttercream Frosting:

6 oz semisweet chocolate, coarsely chopped

2 sticks (1/2 lb) unsalted butter, must be at room temp

1 large egg yolk

1 tsp pur vanilla extract

1 cup + 1 Tbsp powdered sugar, sifted

2 tsp instant espresso

1. Preheat oven to 350 F. Butter two 8" round cake pans, and dust with flour, tapping out any excess.
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 espresso until fully incorporated.
3. 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 cake cool in the pan for 30 minutes, then invert the cakes onto a rack to cool completely. 
4. 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 as you blend. At low speed, slowly beat in the powdered sugar, about 1 minute. In a small bowl, dissolve the 2 tsp of espresso in 2 tsp of hot water. Slowly beat the espresso and the cooled chocolate into the butter mixture until just combined.
6. Spread 1/3 of the frosting over the entire surface of one cake, top with the second layer, and then spread the remaining frosting over the top and sides. Refrigerate for at least one hour before slicing. 

MMM, there you have it. The frosting spread on the cake like a dream, and the cake layers were moist and oh so chocolatey. This was a damn fine slice of cake. Enjoy!