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CAKE: Preheat the oven to 350u00b0F
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Butter two 8 inch round cake pans and line them with parchment paper; butter the paper. Dust the pans with flour, tapping out any excess.
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Mix the flour with the sugar, cocoa powder, baking soda, baking powder and salt at low speed.
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In a separate bowl, whisk the buttermilk with the oil, eggs and vanilla.
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Slowly beat the buttermilk mixture into the dry ingredients until just incorporated, then slowly beat in the hot coffee until fully incorporated.
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Pour the batter into the prepared pans.
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Bake for 35 minutes, or until a toothpick inserted in the center of each cake comes out clean.
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Let the cakes cool in the pans for 30 minutes, then invert the cakes onto a rack to cool completely.
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Peel off the parchment paper.
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FROSTING: In a microwave-safe bowl, heat the chocolate at high power in 30 second intervals, stirring, until most of the chocolate is melted.
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Stir until completely melted, then set aside to cool to room temperature.
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Beat the butter at medium speed until pale and fluffy.
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Add the egg yolk and vanilla and beat for 1 minute.
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At low speed, slowly beat in the confectioners' sugar, about 1 minute.
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15
In a small bowl, dissolve the instant coffee in 2 teaspoons of hot water.
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Slowly beat the coffee and the cooled chocolate into the butter mixture until just combined.
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Evenly spread 1/3 of the frosting over one cake layer to the edge.
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Top with the second cake layer, rounded side up.
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Spread the remaining frosting over the top and side of the cake.
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Refrigerate for at least 1 hour before slicing.
