2 directions: 'Make cake layers: Preheat oven to 300F and grease 2 10 x 2” round cake
3 pans. Line bottoms with rounds of waxed paper and grease paper. Finely chop
4 chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring
5 occasionally, until chocolate is melted and mixture is smooth. In a large bowl
6 sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In
7 another large bowl with an electric mixer beat eggs until thickened slightly and
8 lemon colored (about 3 min. with a standing mixer or 5 min. with a hand-held mixer). Slowly
9 add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until
10 combined well. Add sugar mixture and beat on medium speed until just combined
11 well. Divide batter between pans and bake in middle of oven until a tester inserted
12 in center comes out clean, 1 hour to 1 hour 10 min. Cool layers completely in
13 pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully
14 remove wax paper and cool layers completely. Cake layers may be made 1 day ahead
15 and kept, wrapped well in plastic wrap, at room temperature.
18 Make frosting: Finely chop chocolate. In a 1½-2 qt. saucepan bring cream, sugar,
19 and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove
20 pan from heat and add chocolate, whisking until chocolate is melted. Cut butter
21 into pieces and add to frosting, whisking until smooth. Transfer frosting to
22 a bowl and cool, stirring occasionally, until spreadable. Spread frosting between
23 layers and over top and sides. Cake keeps, covered and chilled, 3 days. Bring
24 to room temperature before serving.'
32 name: fine-quality Semisweet Chocolate (like Callebaut)
39 name: plus 6 T. Hot Brewed Coffee (1½ C. if not high altitude)
46 name: minus 12 T. Sugar (3 C. if not high altitude)
60 name: Unsweetened Cocoa Powder (not Dutch Process)
67 name: baking soda (2 t. if not high altitude)
74 name: baking powder (¾ t. if not at high altitude)
88 name: Eggs (3 if not at high altitude)
95 name: less 1 T. vegetable oil (¾ C. if not at high altitude)
102 name: plus 6 T. Well-Shaken Buttermilk (1½ C, if not at high altitude)
123 name: "fine-quality Semisweet Chocolate \t\t1 C. heavy cream"
130 name: "Sugar\t\t\t\t\t\t2 T. Light corn syrup"
137 name: (¼ C.) unsalted butter
139 name: For cake layers
140 name: Double Chocolate Layer Cake
144 yield_: 12-14 servings