Moist Chocolate Cake~

From the Barefoot Contessa via Bright Morning Star

1 3/4 cups all-purpose flour, plus more for dusting

1 cup unsweetened cocoa powder

1 1/2 teaspoons baking soda

1/4 teaspoon salt 

3/4 cup butter at room temperature

2/3 cup sugar

2/3 cup brown sugar

2 extra large eggs, at room temperature 

2 teaspoons vanilla 

1 cup buttermilk, at room temperature 

1/2 cup sour cream, at room temperature

2 tablespoons coffee 


Preheat the oven to 350°. 

Butter two 8-inch round cake pans and line them with parchment paper; butter the paper.

Dust the pans with flour, tapping out any excess.

Beat the butter and sugars in an electric mixer fitted with a paddle attachment on high speed till

light and fluffy, about 5 minutes.  Add eggs and vanilla and mix well.

Whisk or sift together flour, cocoa, baking soda and salt.  Combine the buttermilk, sour cream and

coffee.  On low speed, alternately add thirds of the flour mixture, then thirds of the buttermilk

mixture.  Do not overmix.

Divide the batter evenly between pans, then smooth the tops.  Bake for 25-30 minutes, or until a

toothpick inserted in the center of each cake comes out clean. 

Let the cakes cool in the pans for 10 minutes, then invert the cakes onto a rack to cool completely. 

Peel off the parchment paper. 



10 ounces semisweet chocolate, coarsely chopped 

8 ounces bittersweet chocolate, coarsely chopped 

3 extra large egg whites 

1 cup sugar

Pinch of cream of tartar

1/2 teaspoon of salt 

4 sticks (1 pound) unsalted butter, at room temperature

2 teaspoons pure vanilla extract  

1 teaspoon instant espresso powder, dissolved in 1 teaspoon water

2 tablespoons Kahlua, optional

In a microwave-safe bowl, heat the chocolate at high power in 30-second intervals, stirring, until most of the chocolate is melted. Stir until completely melted, then set aside to cool to room temperature.

In the bowl of an electric mixer combine egg whites, sugar, salt and cream of tartar.

Place bowl over a pot of simmering water and heat, whisking occasionally, till mixture is hot, about 5 minutes.  Return to mixer with whisk attachment, and beat on high till cool and meringue holds stiff peaks.  Add butter, one tablespoon at a time, while beating on medium.  Scrape bowl and add chocolate, vanilla, espressso, vanilla and Kahlua.  Mix for about one minute, till combined.  If soft, allow to cool and beat again before icing cake.