Adapted from Gourmet
3 ounces good quality semi-sweet chocolate, finely chopped (I used Callebaut)
1 1/2 cups hot coffee
3 cups sugar
2 1/2 cups flour
1 1/2 cups unsweetened cocoa powder
2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/4 teaspoon salt
3/4 cup vegetable oil
1 1/2 cups buttermilk, well-shaken
3/4 teaspoon vanilla
1 pound good quality semi-sweet chocolate, finely chopped (I used Callebaut)
1 cup heavy cream
2 tablespoons sugar
2 tablespoons light corn syrup
4 tablespoons butter, cut in pieces
Preheat oven to 300º. Line bottoms of two 10 inch cake pans with parchment rounds and grease pans and paper.
Place the 3 ounces of chopped chocolate in a bowl and add hot coffee. Let mixture sit, stirring occasionally till chocolate is melted and mixture is smooth.
In a stand mixer, beat eggs until thickened, about 3 minutes. Slowly add oil, buttermilk, vanilla and melted chocolate. Beat to combine. Sift sugar, flour, cocoa, baking soda, baking powder and salt into batter. Beat on medium till just combined.
Divide batter between prepared pans, Bake in middle shelf of oven till tester inserted into the center of the cakes comes out clean, about an hour to an hour and 10 minutes. Add more time if using 9 inch pans.
Cool layers in pans. Run knife around edges and invert cakes onto racks. Remove paper and allow cakes to cool completely.
Make frosting by heating cream, sugar and corn syrup to boil over low heat, whisking till sugar is dissolved. Remove pan from heat and add chocolate, whisking till chocolate is melted. Add butter and whisk till smooth. Pour frosting in bowl and cool, stirring occasionally, till frosting thickens to a spreadable consistency. May need to be refrigerated.
Ice cake by spreading frosting between layers, then over top and sides. Store cake in refrigerator, covered, up to 3 days. Serve at room temperature.