The Absolute Indisputably Best Chocolate-Chocolate Cake In The Whole Entire World

I've been really slacking on uploading recipes to the blog as of late. I apologize. It's really a problem of laziness. Recipes take so long to write out! Schmir. Alas, this is the cross I must bear. So it is for you, dear reader, that I write out this recipe for The Absolute Indisputably Best Chocolate-Chocolate Cake In The Whole Entire World.*

*working title.

Ingredients for the Cake:
Butter and a sprinkle of flour for the pans

1 3/4 cups flour

2 cups sugar

3/4 cup nice cocoa powder

2 tsp baking soda

1 tsp baking powder

1 tsp kosher salt

1 cup buttermilk, shaken up

1/2 cup vegetable oil

2 eggs at room temperature

1 tsp vanilla extract

1 cup freshly brewed hot coffee

Directions for the Cake:

Preheat oven to 350 F. Line the bottom of two 8-inch round cake pans with parchment paper and then butter and flour the sides of the pans.

Sift together the flour, sugar, cocoa, baking soda, baking powder, and salt into a bowl. Mix until combined (with a mixer). 

In a different bowl, mix the buttermilk, oil, eggs, and vanilla.

Mixing slowly, add the wet ingredients to the dry ingredients. Add the coffee. Stop mixing right when it's combined. 

Pour the batter into the pans. 

Bake for 35-40 minutes. 

If you poke the cake with a toothpick, it should come out clean. Let the cakes cool in the pans for a half hour. Then, move/flip them onto a cooling rake to cool all the way. 

Ingredients for the Frosting:

6 oz semisweet chocolate
2 sticks unsalted butter at room temperature
1 egg yolk at room temperature
1 tsp vanilla extract
1 1/4 cups confectioners sugar, sifted
1 tbsp instant coffee powder

Directions for the Frosting:

Melt the chocolate in a double boiler on the stove. 

With an electric mixer, beat the butter until it's light and fluffy (about 3 minutes), then add the egg yolk and vanilla and mix for another 3 minutes. Reduce the speed to low, and then slowly add the sugar. Mix until creamy. 

Dissolve the coffee powder in 2 teaspoons hot water.

On low speed, add the melted chocolate and coffee to the butter/sugar mixture just until blended. 

Directions to Finish the Whole Shebang:

Place one layer of the cake onto a plate/cake tray/pedestal/your hand. If you put the top of the cake onto the plate (upside down from how it cooked), it'll work good. 

Spread the frosting onto the top of it. 

Now put the next layer of cake on top of that right side up (the same way it cooked), then your cake won't tilt or anything. 

Now frost the whole sucker and ENJOY!

Get in my mouth.