Easy Chocolate Cake

Ingredients:

For the Cake:
85 g- Semisweet chocolate
1 1/2 cup- Hot brewed coffee
2 1/2 cup- Sugar
2 1/2 cup- All purpose
1 1/2 cup- Unsweetened cocoa powder
2 tsp. Baking soda
3/4 tsp. Baking powder
1 tsp. Salt
3- Eggs
3/4 cup- Vegetable oil
1 1/2 cup- Buttermilk
3/4 tsp. Vanilla

Frosting:
500 g- Semisweet chocolate
1 cup- Heavy cream
2 tsp. Sugar
2 tsp. Corn syrup
1/4 cup- Unsalted butter

Method:

1. For the cake: Preheat oven to 300°F and grease pans. Line bottoms with rounds of parchment or baking paper and grease the tops of the paper, too.

2. Finely chop chocolate and, in a medium bowl, combine with hot coffee. Let the mixture stand, stirring occasionally, until the mixture is melted and smooth.

3. In a large bowl sift together the sugar, flour, cocoa powder, baking soda, baking powder and salt. In another large bowl with an electric mixer beat eggs until thickened slightly.

4. Slowly add oil, buttermilk, vanilla, and the coffee-chocolate mixture, beating until well combined.

5. Add the sugar mixture and beat on medium speed until just combined.

6. Divide the batter between pans and bake in the middle of the oven until a knife inserted in center comes out clean.

7. Cool the cake layers completely in the pans. To unmold, run a thin knife around the pan edges and invert the layers onto a rack. The cake can be made up to 2 days ahead and kept wrapped at room temperature or in the fridge.

8. To make the frosting: Finely chop chocolate. In a large saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved.

9. Remove the pan from heat and add the chocolate, whisking until it is melted.

10. Cut butter into pieces and add to the frosting, whisking until smooth.

11. Cool the frosting, stirring occasionally, until it is spreadable. You may need to chill it in the fridge for a short amount of time.

12. When the frosting is at your desired consistency, spread it between the layers and over the top and sides. This cake keeps, covered and chilled, for several days. It is best brought to room temperature before serving.