Deep Chocolate Layer Cake

• butter to prepare the pans
• 2 cups unbleached, all-purpose flour
• ¾ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon table salt
• ¾ cup granulated sugar
• ¾ cup light brown sugar
• 5 ounces bittersweet chocolate, chopped
• ¾ cups unsweetened cocoa powder
• ½ tablespoon espresso powder
• 1 cup boiling water
• 1 cup (2 sticks; ½ pound) unsalted butter, melted and cooled
• ¾ cup buttermilk
• 3 large eggs
• ½ tablespoon pure vanilla extract

Nutritional information per serving: Calories 258 (23% from fat) | carb. 49g | pro. 6g | fat 7g | sat. fat 3g | chol. 54mg | sod. 224mg | calc. 38mg | fiber 3g

1. Preheat oven to 350°F. Coat two 9-inch round pans with butter and cut rounds of parchment paper to fit the bottoms of each pan. Insert the large metal chopping blade into the large work bowl of the Cuisinart® Food Processor. Add the flour, baking soda, baking powder, salt and sugars and pulse 10 times, then process for 20 seconds to sift. Put the bittersweet chocolate, cocoa powder and espresso powder into a small bowl; pour the boiling water over ingredients and stir to combine. Reserve. With the machine running, slowly pour the butter through the feed tube. Continue pouring the buttermilk, eggs and vanilla through the feed tube until ingredients are just combined. Pour the chocolate mixture evenly over the batter and pulse to completely incorporate. Divide the batter evenly between the two prepared pans. Bake in oven for 45 to 50 minutes, until a cake tester comes out just clean. Let pans rest on cooling racks for 15 minutes. Remove cake from pans but leave on the racks until completely cool. Once cool, cut each layer in half horizontally to frost with Cream Cheese Frosting and build a four-layer cake, or leave the layers as is and make a thick two-layer cake.