Chocolate Birthday Cake
Recipe from Lisa @ The Cutting Edge of Ordinary - recipe from Gourmet, March 1999

3 ounces fine quality semisweet chocolate

1 ½ cups hot brewed coffee

3 cups sugar

2 ½ cups all purpose flour

1 ½ cups unsweetened cocoa powder (not Dutch processed)

2 teaspoons baking soda

¾ teaspoon baking powder

1 ¼ teaspoon salt

3 large eggs

¾ cup vegetable oil

1 ½ cups well shaken buttermilk

¾ teaspoon vanilla

 

Preheat the oven to 300. Grease two 10x2 round cake pans. Line bottom with rounds of parchment or wax paper and grease paper as well.

 

Finely chop the chocolate into a bowl and pour the hot coffee over it. Let the mixture stand, stirring occasionally, until the chocolate is melted and the mixture is smooth.

 

Into a large bowl stir together the sugar, flour, cocoa powder, baking soda, baking powder and the salt. In another large bowl with an electric mixer beat the eggs until thickened slightly and lemon colored (about 3 minutes with a stand mixer or 5 minutes with a hand held mixer). Slowly add the oil, buttermilk, vanilla and melted chocolate mixture to the eggs, beating until well combined. Add the sugar mixture and beat on medium speed until just combined.

 

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

 

Cool layers completely in pans on racks. Run a thin knife around the edges of the pans and invert layers onto racks. Carefully remove the paper and cool completely. Cake layers may be make 1 day ahead and kept well wrapped in plastic at room temperature.