Chocolate Paradise Cake

I have tried many chocolate cakes.. I have made many chocolate cakes.. BUT, I have never made a chocolate cake this good, until now. I stumbled upon this recipe and I instantly fell in love! This cake will make a birthday perfect or any special occasion. This cake is very easy to make and is one of the moistest cakes I have ever had.

Ingredients
2 cups all-purpose flour, plus more for dusting cake pans
2 cups sugar
1/2 cup good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk (shake well)
1/2 cup vegetable oil
3 large eggs
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee (I am not a coffee drinker, so I just go to a local convenience store to get a cup)

Preheat the oven to 350 F. Butter and flour two 8 x 2-inch round cake pans. Line with parchment paper, then dust with flour.
Sift the flour, sugar, cocoa, baking soda, baking powder and salt into electric mixer bowl. Mix dry ingredients on low speed, slowly add the wet ingredients to the dry. With mixer on low, add the coffee and just stir to combine, scraping down the sides and bottom of bowl with a rubber spatula.  Pour the batter into prepared pans and bake for 35 minutes, or until a toothpick comes out clean. Cool in the pans, then turn them out onto a cooling rack, to ensure they are completely cool.

Chocolate Buttercream Frosting
8 ounces good semisweet chocolate (I use ghirardelli)
2 sticks butter, at room temperature
2 large egg yolks, at room temperature
1 teaspoon pure vanilla extract
2 cups confectioner's sugar
1 Tablespoon freshly brewed coffee

Chop the chocolate and place it in a heat-proof bowl. Set over a pan of simmering water, stir until just melted. Set aside until cooled at room temperature. In mixer, beat the butter on medium speed until light and yellow 2-3 minutes. Add the egg yolks and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the sifted confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until the frosting is smooth and creamy. On low speed, add the chocolate and coffee to the butter mixture and mix just until blended. Spread on the cooled cake. One last thing, hurry and cut a piece for yourself, because this cake will go fast...Enjoy

Julie