Chocolate Cake

Ingredients:

CAKE
1 3/4 cups all purpose flour
3/4 cups cocoa powder
2 cups sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk
1/2 cup vegetable oil
1 cup freshly brewed coffee
1 teaspoon vanilla extract
2 eggs, room temperature

FROSTING
6 ounces semi-sweet chocolate
1/2 lb or 2 sticks unsalted butter, room temperature
1 egg yolk
1/4 cups sifted powdered or confectioner sugar
1 teaspoon vanilla
1 tablespoon instant coffee, dissolved in 2 teaspoons hot water

Procedure:

1. Preheat oven to 350 F. Meanwhile, place wax paper into an 8x4 round pan, slightly butter the pan so the cake will not stick when baked.

2. Sift together flour, sugar, baking soda, baking powder, cocoa and salt.

3. In another bowl, mix buttermilk, eggs, vanilla extract. Mix well in low speed if using an electric mixer and mix thoroughly if using a whisk.

4. Still in low speed, pour slowly wet mixture into the dry mixture. Add brewed coffee and just stir to combine with the rest of the ingredients.

5. Pour equally the batter in the prepared pan. Bake for 35-40 minutes. Remove from the oven and let it cool for 30 minutes.

6. Spread frosting all over the cake.

For the frosting
1. Chop chocolate and melt it over simmering water. Let it cool.

2. In a bowl, beat butter in low speed until fluffy and then add confectioner sugar, yolk and vanilla.

3. Still in low speed, add melted chocolate and dissolved coffee. Mix until blended. Use right away, do not refrigerate or whip.