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1
Make cake layers: Preheat oven to 300u00b0F and grease pans.
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2
Line bottoms with rounds of wax paper and grease paper.
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3
Finely chop chocolate and in a bowl combine with hot coffee.
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4
Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
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5
Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt.
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6
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).
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7
Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well.
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8
Add sugar mixture and beat on medium speed until just combined well.
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9
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.
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10
Cool layers completely in pans on racks.
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11
Run a thin knife around edges of pans and invert layers onto racks.
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12
Carefully remove waxed paper.
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13
Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.
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14
Make frosting: Finely chop chocolate.
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15
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.
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16
Remove pan from heat and add chocolate, whisking until chocolate is melted.
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17
Cut butter into pieces and add to frosting, whisking until smooth.
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18
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).
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19
Spread frosting between cake layers and over top and sides.
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20
Cake keeps, covered and chilled, 3 days.
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21
Bring cake to room temperature before serving.
