Chocolate Layer Cake with Mocha Frosting

http://teriskitchen.com/cakes-recipes/chocolate-layer-cake-with-mocha-frosting.html

Makes one 9-inch double layer cake

This is one of those recipes that somehow got lost for several years. The problem is, I do not make cakes very often and have so many really good recipes. However, when I found this chocolate cake recipe, I remembered how special it is so I have brought it back into my repertoire. The frosting is especially good and has a beautiful shine. It is a very easy cake to make and makes a delicious dessert for a family dinner, special occasion, potluck event, or any time you have a chocolate cake craving.

Ingredients

Cake

• 1/2 cup (1 stick) butter, preferably unsalted
• 4 ounces unsweetened chocolate
• 2 cups buttermilk
• 2 large eggs, room temperature
• 2 teaspoons vanilla
• 2-1/2 cups all-purpose flour
• 1-1/2 cups granulated sugar (see notes below)
• 2 teaspoons baking soda
• 1 teaspoon instant espresso or coffee powder
• 1/2 teaspoon salt

Frosting

• 1/2 cup (1 stick) butter, preferably unsalted
• 4 ounces unsweetened chocolate
• 2 teaspoons instant espresso or coffee powder
• 1 pound confectioners' (powdered) sugar, sifted (more if needed)
• 1/2 cup evaporated milk, divided
• 2 teaspoons vanilla

For the cake, preheat oven to 350° F. Grease two 9-inch round cake pans with butter or cooking spray. Melt butter and chocolate in top of double boiler or in microwave. Stir to blend. Cool slightly. Beat buttermilk with eggs and vanilla in large bowl of electric mixer or with hand mixer until well blended. Add the chocolate and beat again until blended. Whisk together the dry ingredients in a different bowl. Gradually add dry ingredients to liquid mixture, beating after each addition until well blended. Pour into prepared pans. Bake until tester inserted in center comes out clean, about 25-30 minutes, carefully rotating pans after 15 minutes. Cool in pans on racks for 15 minutes. Invert cakes onto racks and cool completely. If desired, cut off the domed tops of each layer with a long serrated knife to make them flat for layering. (Can be prepared 1 day ahead. Wrap each layer tightly in plastic wrap and store at room temperature until frosting.)

Meanwhile, make the frosting. Melt butter and chocolate with coffee powder in top of double boiler or in microwave. Stir to blend. Combine powdered sugar, all but 2 tablespoons of the evaporated milk and the vanilla in bowl of electric mixer. (Frosting will look very thin. It will thicken when the chocolate is added and mixed in.) Add chocolate mixture and beat until thick enough to spread, adding the remaining evaporated milk if too thick for spreading. Spread frosting between layers and over top and sides of cake. (Frosted cake can be prepared 1 day ahead and stored at room temperature. After that, refrigerate and bring to room temperature before serving.)

Notes: The original recipe called for two cups of sugar, but I find that one and one-half cups makes it sweet enough for me. If you prefer sweeter baked goods, add the extra half cup. Additionally, I prefer the extra flavor that instant espresso powder adds to chocolate foods, but regular instant coffee powder is perfectly acceptable. Make certain you use evaporated milk in the frosting, not condensed.

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