How to make it

  • Preheat oven to 350ºF.
  • Grease and flour sides of a 9-inch by 2-inch round cake pan.
  • Place a round of parchment in the bottom of the pan; set aside.
  • Whisk the coffee, milk and vanilla extract together in a small bowl; set aside.
  • Whisk the flour, baking soda and salt together in a medium bowl; set aside.
  • In the bowl of your Stand Mixer, cream the butter and sugars until light and fluffy.
  • Add the eggs, one at a time, beating well after each addition.
  • On low speed, pour in the melted chocolate. Increase speed to high and beat until mixed well.
  • Add 1/3 of the flour mixture and beat well.
  • Add 1/3 of the milk mixture and beat well.
  • Repeat, alternating dry and wet ingredients, scraping the sides of the bowl and beating well after each addition.
  • Divide the batter evenly into prepared pans.
  • Bake for 20 to 25 minutes or until a toothpick inserted in center comes out clean.
  • Let cool in pan for 10 minutes, then invert onto a wire rack and cool completely before frosting.
  • Combine egg whites and salt in a large bowl.
  • Stir together brown sugar and water in a small heavy saucepan and bring to a boil over moderately high heat, washing down side of pan with a pastry brush dipped in water.
  • When sugar syrup reaches boil, start beating whites with an electric mixer at medium-high speed until frothy, then add lemon juice and beat at medium speed until whites just hold soft peaks.
  • (Do not beat again until sugar syrup is ready.)
  • Meanwhile, put candy thermometer into sugar syrup and continue boiling until syrup reaches 238–242°F.
  • Immediately remove from heat and pour into a heatproof 1-cup glass measure.
  • Slowly pour hot syrup in a thin stream down side of bowl into egg whites, beating constantly at high speed.
  • Beat meringue, scraping down bowl with a rubber spatula, until meringue is cool to the touch, about 6 minutes. (It’s important that meringue is properly cooled before proceeding.)
  • With mixer at medium speed, gradually add butter 1 piece at a time, beating well after each addition until incorporated.
  • (If meringue is too warm and buttercream looks soupy after some of butter is added, briefly chill bottom of bowl in a large bowl filled with ice water for a few seconds before continuing to beat in remaining butter.)
  • Continue beating until buttercream is smooth.
  • (Mixture may look curdled before all of butter is added, but will come back together before beating is finished.)
  • Add vanilla and beat 1 minute more.

Reviews & Comments 6

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  • conner909 11 years ago
    Looks delicious, Michael, and I like the unusual frosting with the cake!
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    " It was excellent "
    bluewaterandsand ate it and said...
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    " It was excellent "
    meals4abby ate it and said...
    Oh thank you so much for this one. I just love bittersweet chocolate!! I've always liked dark chocolate over milk chocolate and I know I'm going to love this!
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    " It was excellent "
    minitindel ate it and said...
    Mmmmmm mmmmm mmm good ,,,,,,,,,,,,love it michael ..............yummmmmm

    five forks plus

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    " It was excellent "
    juels ate it and said...
    Sounds like a luscious cake! Love the use of coffee here! Saved and high 5!
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    " It was excellent "
    leebear ate it and said...
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