Preheat oven to 300°F. and grease pans.
Line bottoms with rounds of wax paper and grease paper.
Finely chop chocolate and in a bowl combine with hot coffee.
Let mixture stand, stirring occasionally, until chocolate is
melted and mixture is smooth.
Into a large bowl sift together sugar, flour, cocoa powder,
baking soda, baking powder, and salt. In another large bowl
with an electric mixer beat eggs until thickened slightly and
lemon colored (about 3 minutes with a standing mixer or 5 minutes
with a hand-held mixer). Slowly add oil, buttermilk, vanilla,
and melted chocolate mixture to eggs, beating until combined
well. Add sugar mixture and beat on medium speed until just
combined well. Divide batter between pans and bake in middle
of oven until a tester inserted in center comes out clean, 1
hour to 1 hour and 10 minutes.
Cool layers completely in pans on racks. Run a thin knife around
edges of pans and invert layers onto racks. Carefully remove
wax paper and cool layers completely. Cake layers may be made
1 day ahead and kept, wrapped well in plastic wrap, at room
temperature.
Make frosting:
Finely chop chocolate. In a 1 1/2- to 2-quart saucepan bring
cream, sugar, and corn syrup to a boil over moderately low heat,
whisking until sugar is dissolved. Remove pan from heat and
add chocolate, whisking until chocolate is melted. Cut butter
into pieces and add to frosting, whisking until smooth.
Transfer frosting to a bowl and cool, stirring occasionally,
until spreadable (depending on chocolate used, it may be necessary
to chill frosting to spreadable consistency).
Spread frosting between cake layers and over top and sides.
Cake keeps, covered and chilled, 3 days. Bring cake to room
temperature before serving.
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