8 oz. quality dark chocolate, chopped
4 tablespoons cocoa
1 1/2 sticks butter
1 1/2 cups superfine sugar
1 1/4 cups flour
1 tablespoon instant espresso
1/4 tsp. salt
1/2 tsp. baking soda
1 cup buttermilk
Preheat oven to 350 degrees.
Grease and flour 2 (8×2 inch) round cake pans lined with parchment paper.
Put the chocolate in a heat proof bowl . Melt butter in saucepan . Pour over the chocolate and stir until smooth.
In another bowl, whisk together eggs and sugar until light. Pour the chocolate into the egg mixture and mix until well combined.
Put the flour, cocoa, baking soda, instant espresso and salt in a large bowl and whisk until well combined.
Add a third of the flour mixture to the chocolate mixture and mix until well incorporated. Add half the buttermilk and mix until combined. Repeat with another third of the flour and then the buttermilk, finishing with the last of the flour mixture.
Evenly divide among the two prepared pans. Smooth tops.
Bake in preheated oven for about 35-45 minutes or until a toothpick comes out clean when inserted into the center.
Remove from oven and allow to set for 10 minutes before removing from pans. Allow to cool completely before frosting.
6 oz. quality bittersweet chocolate, chopped
2 sticks butter, room temperature
1 egg yolk
1 tsp. vanilla
1 1/4 cups powdered sugar
1 tablespoon instant espresso, dissolved in 2 tsp hot water
Place chopped chocolate in a heat roof bowl over a pan of simmering water. Melt and set aside to cool to room temperature.
In a bowl of a stand mixer beat the butter until light and fluffy. Add the egg yolk and beat until well combined. Add the vanilla. Turn mixer on low and beat in sugar. Dissolve the espresso in 2 tsp. of very hot water; set aside. Add the cooled melted chocolate and the cooled espresso to the butter mixture and on low beat until combined.