Beatty's Chocolate Cake

🥘 Ingredients

• all-purpose flour
  1.75 c
• baking powder
  1 tsp
• baking soda
  2 tsp
• buttermilk, shaken
  1 c
• cake pans
  2
• extra-large egg yolk, at room temperature
  1
• extra-large eggs, at room temperature
  2
• freshly brewed hot coffee
  1 c
• good cocoa powder (such as Valrhona)
  3/4 c
• good semisweet chocolate (such as Valrhona Le Noir 56% Cacao)
  6 oz
• hottest tap water
  2 tsp
• instant coffee granules (such as Nescafe)
  1 Tbsp
• kosher salt
  1 tsp
• pure vanilla extract
  2 tsp
• sifted confectioners’ sugar
  1.25 c
• sugar
  2 c
• unsalted butter, at room temperature
  8 oz
• vegetable oil
  1/2 c

1. 1

   Preheat the oven to 350°F. Butter two 8-inch round cake pans . Line them with parchment paper, then butter and flour the pans.

   cake pans: 2
2. 2

   Sift the all-purpose flour , sugar , good cocoa powder (such as Valrhona) , baking soda , baking powder , and kosher salt into the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until combined.

   all-purpose flour: 1.75 c, sugar: 2 c, good cocoa powder (such as Valrhona): 3/4 c, baking soda: 2 tsp, baking powder: 1 tsp, kosher salt: 1 tsp
3. 3

   In a separate bowl, combine the buttermilk, shaken , vegetable oil , extra-large eggs, at room temperature , and pure vanilla extract .

   buttermilk, shaken: 1 c, vegetable oil: 1/2 c, extra-large eggs, at room temperature: 2, pure vanilla extract: 1 tsp
4. 4

   With the mixer on low speed, slowly add the wet ingredients to the dry ingredients.
5. 5

   Still on low speed, add the freshly brewed hot coffee and stir just until combined. Scrape the bottom of the bowl with a rubber spatula to ensure everything is incorporated.

   freshly brewed hot coffee: 1 c
6. 6

   Pour the batter evenly into the prepared pans. Bake for 35 to ⏱️ 40 minutes , or until a cake tester comes out clean.
7. 7

   Cool the cakes in their pans for ⏱️ 30 minutes . Turn them out onto a cooling rack and allow them to cool completely.
8. 8

   To make the chocolate buttercream frosting, chop the good semisweet chocolate (such as Valrhona Le Noir 56% Cacao) and place it in a heatproof bowl over a pan of simmering water. Stir until just melted, then set aside to cool to room temperature.

   good semisweet chocolate (such as Valrhona Le Noir 56% Cacao): 6 oz
9. 9

   Beat the unsalted butter, at room temperature in an electric mixer with a paddle attachment on medium-high speed until light yellow and fluffy (about ⏱️ 3 minutes ).

   unsalted butter, at room temperature: 8 oz
10. 10

    Add the extra-large egg yolk, at room temperature and pure vanilla extract and continue beating for ⏱️ 3 minutes .

    extra-large egg yolk, at room temperature: 1, pure vanilla extract: 1 tsp
11. 11

    Turn the mixer to low and gradually add the sifted confectioners’ sugar . Beat at medium speed, scraping the bowl as needed, until smooth and creamy.

    sifted confectioners’ sugar: 1.25 c
12. 12

    Dissolve the instant coffee granules (such as Nescafe) in hottest tap water .

    instant coffee granules (such as Nescafe): 1 Tbsp, hottest tap water: 2 tsp
13. 13

    On low speed, add the melted chocolate and the dissolved coffee to the butter mixture. Mix until just blended (do not whip).
14. 14

    Assemble the cake: Place one layer flat-side up on a plate. Spread a thin layer of buttercream on the top. Place the second layer on top (flat-side up) and frost the sides and top evenly. Spread the frosting immediately on the cooled cake.