YIELDS
Makes two, 9-inch cakes; 12 servings
INGREDIENTS
- Unsalted butter, softened for greasing pans
- 2 cups unbleached, all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 5 ounces bittersweet chocolate, chopped
- ¾ cup unsweetened cocoa powder
- 1½ teaspoons instant espresso powder
- 1 cup boiling water
- 1 cup vegetable oil
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 3 large eggs
- 1½ teaspoons pure vanilla extract
- ¾ cup buttermilk
NUTRITIONAL INFORMATION
Nutritional analysis per serving (based on 12 servings): Calories 789 (48% from fat) • carb. 98g • pro. 12g fat 45g • sat. fat 29g • chol. 175mg • sod. 427mg calc. 59mg • fiber 6g
INSTRUCTIONS
Preheat oven to 350°F with the rack in the middle position. Grease two 9-inch round cake pans with cooking spray or softened butter and line the bottoms with parchment paper. Reserve.
Put the bittersweet chocolate, cocoa powder, and espresso powder into a small bowl and pour the boiling water over the ingredients. Stir until chocolate has melted. Cool to room temperature and reserve.
Put the flour, sugars, baking soda, baking powder, and sale into the Cuisinart mixing bowl. Attach the flat mixing paddle and mix on Speed 2 until evenly mixed.
Combine the buttermilk, oil, eggs, and vanilla into the cooled chocolate mixture.
With the mixer on Speed 2, slowly add the liquid mixture to the dry ingredients. Mix until smooth, about 1 minute, stopping as necessary to scrape entire bowl.
Divide the batter evenly between the prepared pans. Bake in preheated oven until a cake tester comes out clean when inserted into the center, about 30 to 35 minutes.
Remove from oven and cool into pans on a wire rack until cool to the touch. Cool cakes completely before frosting.
