Barefoot Contessa's Chocolate Cake Recipe

My friend Cheree sent me this recipe that I used for Daniel's birthday cake and it was one of the best cakes I have ever eaten let alone make. I did it without chocolate frosting for his birthday and made a Swiss Meringue Buttercream  but I would love to try it again with the chocolate frosting. This recipe is originally from The Barefoot Contessa and makes two 8 inch round cakes or 24 cupcakes. 

• INGREDIENTS

• 1 3/4 cups all-purpose flour, plus more for dusting
• 2 cups sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup freshly brewed hot coffee
• Optional- extra chocolate chips or chunks 

Frosting 

• 6 ounces semisweet chocolate, coarsely chopped
• 2 sticks (1/2 pound) unsalted butter, at room temperature
• 1 large egg yolk
• 1 teaspoon pure vanilla extract
• 1 cup plus 1 tablespoon confectioners' sugar, sifted
• 1 tablespoon instant coffee granules
• 
  

MAKE THE CAKE Preheat the oven to 350°. Butter two 8-by-2-inch round cake pans and line them with parchment; butter the paper. Dust the pans with flour, tapping out any excess. 

1. 
   
2. In the bowl of an electric mixer fitted with a paddle, mix the flour with the sugar, cocoa powder, baking soda, baking powder and salt at low speed. In a bowl, whisk the buttermilk with the oil, eggs and vanilla. Slowly beat the buttermilk mixture into the dry ingredients until just incorporated, then slowly beat in the hot coffee until fully incorporated. This will be a very runny batter, don't worry it will be delicious! 
   
3. Pour the batter into the prepared pans. Bake for 35 minutes, or until a toothpick inserted in the center of each cake comes out clean. Let the cakes cool in the pans for 30 minutes, then invert the cakes onto a rack to cool. Peel off the parchment. 
   
4. MAKE THE FROSTING In a microwave-safe bowl, heat the chocolate at high power in 30-second intervals, stirring, until most of the chocolate is melted. Stir until completely melted, then set aside to cool. 
5. In the bowl of an electric mixer fitted with a paddle, beat the butter at medium speed until pale and fluffy. Add the egg yolk and vanilla and beat for 1 minute, scraping down the side of the bowl. 
   At low speed, slowly beat in the confectioners’ sugar, about 1 minute. In a small bowl, dissolve the instant coffee in 2 teaspoons of hot water. Slowly beat the coffee and the cooled chocolate into the butter mixture until just combined. 
   
6. Set a cake layer on a plate with the flat side facing up. Evenly spread one-third of the frosting over the cake to the edge. Top with the second cake layer, rounded side up. Spread the remaining frosting over the top and side of the cake. Refrigerate for at least 1 hour before slicing.