Devil's Food Cake with Mocha Buttercream Frosting
- 2 cups Flour
- 1 1/2 cups Ghirardelli Sweet Ground Chocolate and Cocoa
- 1 cup Granulated sugar
- 1 teaspoon Baking soda
- 1/2 teaspoon Cream of tartar
- 1/2 teaspoon Salt (optional)
- 1 1/2 cup Buttermilk
- 1 cup Butter, softened
- 4 Eggs
- 1 teaspoon Pure vanilla extract
- 4 ounces Ghirardelli 100% Cacao Unsweetened Chocolate Baking Bar
- 2 tablespoons Boiling water
- 2 teaspoons Granulated instant coffee
- 2/3 cup Butter, softened
- 2 cups Confectioners sugar
- 1/3 cup Milk
- 1 1/2 teaspoons Pure vanilla extract
CRUST: Preheat the oven to 350°F.
Grease the bottoms of two 8- or 9-inch round cake pans, and line with waxed paper.
In a large mixing bowl, combine the flour, ground chocolate, granulated sugar, baking soda, cream of tartar, and salt. Add 1 cup of the buttermilk and 1 cup of butter. Beat on medium for 2 minutes.
Add the remaining 1/2 cup of buttermilk, the eggs, and 1 teaspoon vanilla extract.
Divide the batter evenly between the two prepared pans.
Bake 30 to 45 minutes, or until a tester comes out clean when inserted into the cake’s center.
Cool on a wire rack for 10 to 15 minutes.
Remove cakes from the pans, discard the waxed paper, and transfer them to the wire rack to cool completely.
FROSTING: Melt the chocolate (broken into 1-inch pieces) in a double boiler over hot, but not boiling, water. Stir occasionally until the chocolate is smooth.
Dissolve the instant coffee granules in the boiling water.
Stir the coffee mixture into the chocolate, remove from the heat, and set aside.
In a large mixing bowl, beat the remaining 2/3 cup butter until fluffy. Gradually add the confectioners’ sugar, milk, and vanilla extract, mixing until smooth. Add the melted chocolate and mix until well combined.
Frost the cake.