For cake layers 45g fine-quality semisweet chocolate such as Callebaut 1 tsp coffee , 3/4 cups hot water

300g sugar 120g all-purpose flour 0g unsweetene! cocoa pow!er "not #utch process$ 1 teaspoons ba%ing so!a 3/ teaspoon ba%ing pow!er 5/ teaspoons salt 1&5 large eggs g 'egetable oil 1 0ml well-sha%en buttermil% 3/ teaspoon 'anilla (a%e ca%e layers) *reheat o'en to 300+,& an! grease pans& -ine bottoms with roun!s of wa. paper an! grease paper& ,inely chop chocolate an! in a bowl combine with hot coffee& -et mi.ture stan!, stirring occasionally, until chocolate is melte! an! mi.ture is smooth& /nto a large bowl sift together sugar, flour, cocoa pow!er, ba%ing so!a, ba%ing pow!er, an! salt& /n another large bowl with an electric mi.er beat eggs until thic%ene! slightly an! lemon colore! "about 3 minutes with a stan!ing mi.er or 5 minutes with a han!-hel! mi.er$& 0lowly a!! oil, buttermil%, 'anilla, an! melte! chocolate mi.ture to eggs, beating until combine! well& 1!! sugar mi.ture an! beat on me!ium spee! until 2ust combine! well& #i'i!e batter between pans an! ba%e in mi!!le of o'en until a tester inserte! in center comes out clean, 1 hour to 1 hour an! 10 minutes& Cool layers completely in pans on rac%s& 3un a thin %nife aroun! e!ges of pans an! in'ert layers onto rac%s& Carefully remo'e wa. paper an! cool layers completely& Ca%e layers may be ma!e 1 !ay ahea! an! %ept, wrappe! well in plastic wrap, at room temperature&