Deep Chocolate Layer Cake

Makes two 9-inch cakes (16 servings)

Unsalted butter, softened,
or nonstick cooking spray
6 ounces bittersweet chocolate,
chopped
¾ cup cocoa powder, Dutch process,
sifted
2 teaspoons espresso powder
(instant espresso)
½ teaspoon baking soda
1 cup boiling water
2½ cups unbleached, all-purpose flour
1 cup granulated sugar
½ cup packed light brown sugar
1 teaspoon baking powder
¾ teaspoon kosher salt
1 cup vegetable oil
1 cup buttermilk, room temperature
4 large eggs, lightly beaten,
room temperature
2 teaspoons pure vanilla extract

Nutritional information per serving (unfrosted):
Calories 345 (50% from fat) • carb. 41g • pro. 6g fat 21g • sat. fat 5g • chol. 47mg • sod. 195mg calc. 31mg • fiber 3g

1. Preheat oven to 350°F with the rack in
the middle position. Grease two 9-inch
round cake pans with cooking spray or
softened butter and line the bottoms with
parchment paper. Reserve.
2. Put the bittersweet chocolate, cocoa
powder, espresso powder, and baking
soda into a medium bowl and pour the
boiling water over the ingredients. Stir
until chocolate has melted. Cool to room
temperature and reserve.
3. Put the flour, sugars, baking powder,
and salt into a large mixing bowl. Using
the beaters, mix on Speed 1 until fully
combined, a minimum of 30 seconds.
Reserve.
4. Using Speed 2, mix the oil, buttermilk,
eggs, and vanilla extract into the cooled
chocolate mixture.
5. While mixing on Speed 2, slowly add
the liquid mixture to the dry ingredients.
Mix until smooth, about 1 minute, stopping
as necessary to scrape entire bowl.
6. Divide the batter evenly between the
prepared pans. Bake in preheated oven
until a cake tester comes out clean when
inserted into the center, about 30 to 35
minutes.
7. Remove from oven and cool in pans
on a wire rack until cool to the touch.
Cool cakes completely before frosting.