Makes: 2 (10?) layers
Prep Time: 30 minutes
Cook Time: 60 minutes, plus 60 minutes cooling
Finishing Time: 30 minutes

1[3/4] cups cake flour
[1/2] cup cocoa powder
2 tsp. baking soda
[1/2] tsp. salt
[2/3] cup vegetable oil
[3/4] cup buttermilk
[3/4] cold black coffee
[1/2] tsp. vanilla extract
1[1/3] cups sugar
2 eggs


For the Frosting:
[1/2] cup brown sugar
[1/4] cup water
2 TB. corn syrup
1 cup chocolate chips
3 TB. butter, softened
1 TB. vanilla extract
1 lb. box powdered sugar, sifted
2 TB. hot water

1. Preheat oven to 350˚F. Line two 10-inch round cake pans with pan spray and a circle of parchment paper. Sift together flour, cocoa, baking soda, salt, and set aside. In a medium bowl combine the oil, buttermilk, coffee, vanilla, and set aside. In a large bowl, use a whisk or electric mixer to whip sugar and eggs until light and fluffy, about 5 minutes. Fold dry ingredients into eggs alternately with the wet ingredients. Divide batter between 2 pans, and bake at 350˚F for 30-45 minutes, until a pick inserted at the center of the cake comes out clean. Cool 10 minutes before inverting onto a rack. Cool completely.

2. For frosting, combine the sugar, water, corn syrup in a large saucepan and bring to a boil. When sugar is dissolved, remove from heat, add chocolate chips, butter, vanilla, and stir to melt. Add powdered sugar alternately with hot water. Adjust frosting consistency with more hot water or powdered sugar as needed. Frost cake immediately. Cake must be cool, but frosting must be hot.

Suggestions: Add fresh raspberries, strawberries or orange sections between the two layers for a pleasant, tart counterpoint to the sweet chocolate icing.