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Ingredients
- 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.
- 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.
| 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 |
Frosting
| 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 |
Directions
Crust
Frosting
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