For cake:

3 ounces fine-quality semisweet chocolate

1 1/2 cups hot brewed coffee

3 cups sugar

2 1/2 cups all purpose flour

1 1/2 cups unsweetened cocoa powder

2 teaspoons baking soda

3/4 teaspoons baking powder

1 teaspoon salt

3 eggs

3/4 vegetable oil

1 1/2 cups buttermilk

1 teaspoon vanilla

For frosting and filling:

1 pound fine quality semisweet chocolate

1 cup heavy cream

2 tablespoons sugar

2 tablespoons light corn syrup

1/2 stick unsalted butter

Make Cake Layers:

Preheat oven to 300 and grease pans. Line bottoms with rounds of wax paper and grease paper. Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand stirring occasionally, until chocolate is melted and mixture is smooth.

Into a large bowl, sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl, with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until well combined. Add sugar mixture and beat on medium speed until just combined well.

Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.