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Devil's Food Cake w/Mocha Buttercream




Source of Recipe


cd


List of Ingredients




Batter:
2 cups flour
1 1/2 cups Ghirardelli sweet ground chocolate and cocoa
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon salt -- optional
1 1/2 cups buttermilk
1 cup butter -- softened
4 eggs
1 teaspoon pure vanilla extract

Frosting:
4 ounces Ghirardelli Unsweetened Chocolate -- broken into pieces
2 teaspoons granulated instant coffee
2 tablespoons boiling water
2/3 cup butter
2 cups confectioners' sugar
1/3 cup milk
1 1/2 teaspoons pure vanilla extract


Recipe



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 the butter. Beat on medium for 2 minutes. Add the remaining ½ cup of
buttermilk, the eggs, and the 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.
To make the frosting: Melt the chocolate 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 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./P