My favorite chocolate cake ever!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Time to party because This is our 50 recipe. But nothing is a celebration without a cake. (preferably chocolate cake) and this is my favorite cake of all time. I make this every year for my  birthday (still do)It is a moist chocolate cake with this rich and  creamy chocolate icing it is great. This is a great party cake (which is why I am showing it to you for my 50  recipe). This is a family and friend favorite that I can make and eat in my sleep since I have made it so much since its so good. There is some coffee in here and it adds some moisture  that really helps. Whenever I make this I save some for the next day and eat it for breakfast. Enjoy you 50 recipe celebration With a delightful delicious dinner and this cake.

Ingredients-

Butter,

1 3/4 cups flour, plus more for pans

2 cups sugar

3/4 cups coca powder 

2 teaspoons baking soda

1 teaspoon baking powder

1 tsp of salt 

1 cup buttermilk, shaken

1/2 cup vegetable oil 

2 extra-large eggs, at room temperature

1 teaspoon pure vanilla extract

1 cup freshly brewed hot coffee

Chocolate Buttercream (recipe follows)

Directions-

Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. 

Line with parchment paper, then butter and flour the pans.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.

 In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. 

With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula .

Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

Place 1 layer, flat side up, on a flat plate or cake pedestal. 

With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. 

Icing-

6 ounces good semisweet2 sticks of butter

1 extra-large egg yolk, at room temperature

1 teaspoon pure vanilla extract

1 1/4 cups sifted confectioners' sugar

1 tablespoon instant coffee powder

  

Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes.
Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as xenecessary, until smooth and creamy.
Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip!
Spread immediately on the cooled cake.