For this recipe you will need 2 10-inch round cake pans (or use 9-inch pans and bake a little longer) and parchment paper. Adapted from Gourmet, March, 1999 via Epicurious.
ounces bittersweet chocolate, chopped (I sometimes use Ghirardelli 60% chips to save on chopping)
cups hot brewed coffee
cup vegetable oil
cups well-shaken buttermilk
cups all-purpose flour
cups unsweetened cocoa powder, NOT Dutch process (I use Hershey\'s)
teaspoons baking soda
teaspoon baking powder
Preheat the oven to 300° F. (Yup, just 300!) Lightly butter both pans or spray with cooking spray. Cut out two circles of parchment paper to cover the bottoms of the pans. Place them in the buttered pans and butter or spray those, too.
Combine the hot coffee with the chopped chocolate in a bowl. Let sit for a few minutes and then stir until the chocolate is completely melted.
In a large bowl or the bowl of a stand mixer, beat the eggs until thickened a bit and lightened in color, about 4 minutes. Add the coffee-chocolate mixture, oil, buttermilk and vanilla and beat on low until well combined.
Into a large bowl, sift together the sugar, flour, cocoa powder, baking soda, baking powder and salt. Add the dry ingredients to the wet ingredients all at once and mix on low just until well combined.
Pour half the batter into each pan and bake until a cake tester comes out clean, approximately 70 minutes. Let the cake cool completely in the pans on cooling racks. Then run a knife around the sides of each pan and turn out the layers. Remove the parchment. The cake is ready for frosting!