This easy old-fashioned chocolate cake recipe will make anyone swoon!

Tip #1: Remove the cake from the oven when it is absolutely done or else it will collapse.

Tip #2: Do not over beat the batter once the flour has been added, because it promotes gluten formation and toughens the cake.

Tip #3: No buttermilk?!?! For each 1 cup buttermilk called for in a recipe substitute 2/3 cup plain nonfat or low-fat yogurt plus 1/3 cup 1 percent milk to equal 1 cup buttermilk; or, use 1 tablespoon lemon juice or white vinegar plus enough milk to make 1 cup, stir and let stand for 15 minutes.

Tip #4: You may freeze leftover fresh buttermilk. Place 1/2 cup portions in individual reseable small freezer plastic bag in the freezer. Thaw in the refrigerator when needed and stir well before using.  | Video

INGREDIENTS 

Cake
3 ounces fine-quality semisweet chocolate, finely chopped
1 1/2 cups hot brewed coffee
3 cups sugar
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder (not Dutch process), such as Scharffen Berger
2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/4 teaspoons salt
3 large eggs
3/4 cup vegetable oil
1 1/2 cups well-shaken buttermilk
3/4 teaspoon vanilla

Ganache Frosting
1 pound fine-quality semisweet chocolate bar, finely chopped
1 cup heavy cream
2 tablespoons sugar
2 tablespoons light corn syrup
1/2 stick (1/4 cup) unsalted butter, cut into small pieces

DIRECTIONS

For Cake:

1. Preheat oven to 300°F. Line bottoms of two 10 x 2 inch pans with rounds of parchment paper and grease the paper.

2. Combine semisweet chocolate with hot coffee in a medium bowl, stirring occasionally, until chocolate is melted and mixture is smooth.

3. Sift the sugar, flour, cocoa powder, baking soda, baking powder, and salt into a large bowl.

4. In another large bowl with a mixer beat eggs until thickened slightly and lemon colored. Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well.

5. Divide batter between pans and bake in middle of oven until a cake tester or toothpick inserted in center comes out clean.

6. Cool cakes completely in pans on racks. Run a thin knife around edges of pans and invert the cakes on the rack. Carefully remove parchment paper and cool the cakes completely. The cakes may be made 1 day ahead and kept well wrapped in plastic wrap, at room temperature.

For Frosting:

1. In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a simmer over moderately low heat, whisking until sugar is dissolved.

2. Remove pan from heat and add chocolate, whisk until chocolate is melted. Add the butter pieces to the frosting, whisking until smooth.

3. Transfer the frosting to a bowl and cool, stirring occasionally, until spreadable (depending on the chocolate used, it may be necessary to refrigerate the frosting to spreadable consistency).

4. Spread frosting between cake layers and over top and sides. Cover and refrigerate the cake for up to 3 days. Bring cake to room temperature before serving. Makes 12 to 14 servings.