Originate the Cake
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Preheat the oven to 350°F. Butter two 8- x 2-scamper round cake pans and line them with parchment; butter the paper. Dirt the pans with flour, tapping out any excess.
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Within the bowl of an electrical mixer fitted with a inch, mix the flour with the sugar, cocoa powder, baking soda, baking powder, and salt at low flee. In a bowl, trot the buttermilk with the oil, eggs, and vanilla. Slowly beat the buttermilk mixture into the dry procedure except authorized incorporated, then slowly beat in the hot espresso except fully incorporated.
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Divide the batter evenly between the ready pans. Bake for 35 minutes, or except a toothpick inserted in the heart of each cake comes out clear. Let the desserts cool in the pans for half-hour, then invert the desserts onto a rack to chill. Peel off the parchment.
Originate the Frosting
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In a microwave-suitable bowl, heat the chocolate at excessive energy in 30-2d intervals, stirring, except most of the chocolate is melted. Lag except fully melted, then situation aside to chill.
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Within the bowl of an electrical mixer fitted with a inch, beat the butter at medium flee except pale and fluffy. Add the egg yolk and vanilla and beat for 1 minute, scraping down the facet of the bowl. At low flee, slowly beat in the powdered sugar, about 1 minute. In a cramped bowl, dissolve the prompt espresso in 2 teaspoons hot water. Slowly beat the espresso and the cooled chocolate into the butter mixture except authorized combined.
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Dwelling a cake layer on a plate with the flat facet facing up. Evenly spread one-third of the frosting over the cake to the sting. High with the 2d cake layer, rounded facet up. Unfold the last frosting over the terminate and facet of the cake. Refrigerate for at least 1 hour earlier than slicing.
Quentin Sir Francis Beaverbrook
Originate Forward
The frosted cake can even be refrigerated for 2 days. Let stand for 1 hour earlier than serving.