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Beatty's Chocolate Cake

Abby calls this "Chocolate Coffee Cake" and asks for it almost daily. It's become a requested recipe over the years and is a delicious chocolate cake.

Prep
Cook
Serves 8people
Ingredients
1 3/4
flour, plus more for pans
2
cups sugar
3/4
cup cocoa powder
2
tsp baking soda
1
tsp baking powder
1
tsp salt
1
cup buttermilk, shaken
1/2
cup vegetable oil
2
eggs, at room temp
1
tsp vanilla
1
cup freshly brewed hot coffee
chocolate buttercream frosting (recipe follows)
frosting
6
oz semisweet chocolate, melted and cooled
1/2
lb unsalted butter, at room temp
1
large egg yolk, at room temp
1
tsp vanilla
1 1/2
cups powdered sugar
1
tbsp instant coffee powder, mixed in 2 tsp hot water
Directions
1.
Preheat oven to 350 degrees. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper or waxed paper), then butter and flour the pans.
2.
Mis flour, sugar, cocoa, baking soda, baking powder, and salt into mixing bowl with paddle attachment - mix on low for 1-2 minutes.
3.
In another bowl, combine wet ingredients except for hot coffee.
4.
With mixer on low, add wet to dry ingredients. Next add coffee with mixer still on low.
5.
Mix just until combined, scraping bottom of the bowl with spatula.
6.
Pour battre into prepared pans and bake 35-40 minutes, until cake tester comes out clean.
7.
Cool in pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
8.
Place 1 layer, flat side up, on a flate plate or cake pedestal. Spread top with frosting. Add second layer of cake, rounded side up and spread evenly with frosting on tops and sides.
9.
Frosting:
10.
Melt and cool chocolate (either over bowling water or gently in microwave).
11.
In the mixer fitted with paddle attachment, beat butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for another 3 minutes. Turn mixer to low and add powdered sugar slowly. Mix on medium speed until smooth and creamy. Dissolve coffee powder in 2 tsp of hottest tap water. On low speed, add the chocolate and coffee to the butter mixture. Mix well but DON"T WHIP. Spread on cooled cake.

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