1/3 cups dark chocolate chips such as Ghirardelli
1 1/2 cups hot brewed coffee
3 cups sugar
2 1/2 cups unbleached all-purpose flour
1 1/2 cups Hershey’s special dark cocoa powder
2 teaspoons baking soda
3/4 teaspoon baking powder
1/8 teaspoons salt
3 large eggs
3/4 cup vegetable oil
1 1/2 cups well-shaken low fat buttermilk
1 teaspoon vanilla extract
Instructions:
Preheat oven to 300°.
Grease and lightly flour 3 9″ cake pans.
In a medium sized bowl, pour the hot coffee over the
chocolate chips. Let it stand for a couple of minutes, and stir until chocolate
is melted.
Into a large bowl sift together sugar, flour, cocoa
powder, baking soda, baking powder, and salt.
In the bowl of your 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 the oil, buttermilk, vanilla, and melted
chocolate mixture to the eggs, beating until combined.
Add the dry ingredients mixture and beat on medium speed
until just combined.
Divide the batter evenly between the cake pans
Bake on the middle racks of the oven until a tester
inserted in center comes out clean, about an 1 hour to 1 hour and 10 minutes.
Cool layers completely in pans on racks.
Once completely cooled, invert the cake layers onto
individual long sheets of plastic wrap. Be sure to wrap each layer tightly.
Freeze the layers for about 3-4 hours.
