make this cake...

It's been a while (let's face it, a long while) since I've posted a recipe, but that doesn't mean this girl hasn't been cookin!  It's just that a little someone special takes up most of the blog-time these days.

But, just a couple of weeks ago, I made something so delicious that it just had to make blog-land.

For those of you who know me well, or know me at all, it's no secret that I LOVE the food network.  Ina Garten (Barefoot Contessa) happens to be my favorite, and I'm pretty sure I've seen just about every episode she's ever recorded atleast once, if not 5 times.

I'd seen her make this cake several times, and had wanted to try it for some time now...so two weeks ago I got a bee in my bonnet and made it.  

Wow.  It did not disappoint.

Unfortunately, the bee started buzzing around 8:30 after someone special went to bed...and since it takes a while to bake, it was a late nighter.

Did I say it was worth it?  I could've eaten my weight in it.  

Here is the recipe, with some slight modifications. 

• Cake:
• Butter, for greasing the pans
• 1 3/4 cups all-purpose flour, plus more for pans
• 2 cups sugar
• 3/4 cups good cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher 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

Preheat the oven to 350 degrees F. Butter and flour two 8-inch x 2-inch roundcake 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.

Frosting:

• 6 ounces semisweet chocolate
• 1/2 pound (2 sticks) unsalted butter, at room temperature
• 1 extra-large egg yolk, at room temperature
• 1 teaspoon pure vanilla extract
• 1 1/4 cups sifted confectioners' sugar

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 necessary, until smooth and creamy. On low speed, add the chocolate to the butter mixture and mix until blended. Don't whip! 

Spread immediately on the cooled cake.

And, do yourself a favor and double the frosting recipe.  It's seriously the best icing EVER.  Not too sweet, but just perfect.  See - I told you so.

Long recipe, short...make this cake.  If you love chocolate, you'll love this cake.  It'll be appearing again at the Chambless Ranch...hopefully sooner rather than later.  But, let's hope this time the bee starts buzzing before 8:30!

Happy eating!