Ingredients
3 oz Callebaut dark chocolate
1 1/2 cups hot drip coffee
3 cups white sugar
2 3/4 cups cake flour
1 tbsp cake flour
1 1/2 cups unsweetened cocoa powder
2 tsp baking soda
3/4 tsp baking powder
1/4 tsp salt
3 large eggs
3/4 cup vegetable oil
1 1/2 cups buttermilk, well-shaken
3/4 tsp vanilla extract
Preparation
Preheat oven to 300 degrees F. Grease pan(s). Finely chop chocolate and combine with hot coffee. Let mixture stand, stirring occasionally until smooth.
Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder and salt. In another large bowl beat eggs until thickened slightly, about 5 minutes. Slowly add the oil, buttermilk, vanilla and melted chocolate mixture to eggs, beating until well combined. Add dry mixture and beat on medium speed til just combined. Divide between pans and bake in the middle of oven about 1 hour depending on size of pans.
Remove from oven when toothpick comes out cleanly and let cool on a wire rack completely before de-panning.
