Ingredients
Method
For the cake:
- Sift cocoa into a medium bowl, add semisweet chocolate and instant coffee. whisk in boiling water and set aside to cool.
- Whisk buttermilk into reserved cocoa mixture.
- Sift together flour, baking soda and salt.
- In a large bowl, cream butter and gradually beat in sugar until light and fluffy, 3 to 4 minutes, scraping down sides twice.
- Beat in vanilla. Drizzle in eggs, a little at a time, beating between each addition until the batter is no longer slick.
- Alternately add flour and cocoa mixtures to the batter, a little of each at a time, starting and ending with flour mixture.
- Divide batter evenly among two greased pans. Bake at 360° F until a cake tester inserted into center of each layer comes out clean, about 40 min.
For the frosting:
- Hydrate the unflavored gelatin in the 140 ml of cold water and set aside.
- Melt in a double boiler both chocolates, then, tun off the stove and add butter and the tbsp of cold water.
- In a pan, boil the cream with the sugar and the sifted cocoa powder. Stir in the already hydrated gelatin and make sure to keep stiring otherwise it will burn and form bumps.
- Mix this with the previous chocolate mixture and let it cool completly.
To assemble:
- Place one cake layer on a serving platter and spread just a part of the chocolate frosting over the top.
- Add the second cake layer and spread with the rest of the frosting.
- Refrigerate before serving.