• 2 cups flour
  • 11/2 cups Ghirardelli Sweet Ground Chocolate and Cocoa
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon salt (optional)
  • 11/2 cups buttermilk
  • 1 cup butter, softened
  • 4 eggs
  • 1 teaspoon pure vanilla extract
  • 4 ounces (1 baking bar) Ghirardelli Unsweetened Chocolate, broken into 1-inch pieces
  • 2 teaspoons granulated instant coffee
  • 2 tablespoons boiling water
  • 2/3 cup butter
  • 2 cups confectioners' sugar
  • 1/3 cup milk
  • 11/2 teaspoons pure vanilla extract


Yield: 12 Servings

Preheat the oven to 350F. Grease the bottoms of two 8- or 9-inch round cake pans and line with waxed paper. In a large mixing bowl, combine the flour, ground chocolate, granulated sugar, baking soda, cream of tartar, and salt. Add 1 cup of the buttermilk and the butter. Beat on medium for 2 minutes. Add the remaining 1/2 cup of buttermilk, the eggs, and the vanilla extract. Divide the batter evenly between the two prepared pans. Bake 30 to 45 minutes, or until a tester comes out clean when inserted into the cake's center. Cool on a wire rack for 10 to 15 minutes. Remove cakes from the pans, discard the waxed paper, and transfer them to the wire rack to cool completely.

To make the frosting, melt the chocolate pieces in a double boiler over hot, but not boiling, water. Stir occasionally until the chocolate is smooth. Dissolve the instant coffee granules in the boiling water. Stir the coffee mixture into the chocolate, remove from the heat, and set aside. In a large mixing bowl, beat the butter until fluffy. Gradually add the confectioners' sugar, milk, and vanilla extract, mixing until smooth. Add the melted chocolate and mix until well combined. Frost the cake.

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Submitted 6/13/05.
Source: Ghirardelli
Submitted By: Meryl