A Labor of Love on Labor Day . . . double chocolate cake

Yesterday was Labor Day.  Of course it was.  It was also the Second Son’s Birthday.  A big one, at that.  Number 16.  He is now 16 years old.  I knew it would happen.  The First Son turned 16 so it’s not really a surprise that it happens.  For some reason it’s just not supposed to happen to this son.  He’s supposed to stay at a certain age – at a middle sort of age – for a long while.  Someone didn’t get that memo. . . . 
However, I did what I normally do for birthdays around here.  I cook favorite foods and I love to bake favorite desserts!  I put in some labor in the kitchen on Labor Day.  I made a truly decadent double chocolate cake for the Second Son.  It is the chocolate cake of all chocolate cakes.  This is also a really good cake for me to bake and have around the home because I am not a HUGE chocolate lover.  Don’t get me wrong, I will definitely eat chocolate, just not an enormous amount of chocolate.  This cake is an enormous amount of chocolate.  Therefore, I am quite content with one bite of this moist, rich goodness, then I can walk away.  If you are a big, giant chocolate lover and you want to be tempted, this is the cake for you!  

It’s especially good with a scoop of just barely soft vanilla ice cream . . . Just giving you a little hint . . . .

DOUBLE CHOCOLATE CAKE
CAKE

1. 1 all purpose flour, 3/4 Cup Almond Flour
2. 1 1/2 cups sugar
3. 3/4 cup unsweetened cocoa powder
4. 2 teaspoons baking soda
5. 1 teaspoon baking powder
6. 1 teaspoon kosher salt
7. 1 cup buttermilk
8. 1/2 cup vegetable oil
9. 2 large eggs
10. 1 teaspoon pure vanilla extract
11. 1 cup freshly brewed hot coffee

FROSTING

1. 6 ounces semisweet chocolate, (I used Hershey’s mini semi sweet chocolate chips)
2. 2 sticks (1/2 pound) unsalted butter, at room temperature
3. 1 large egg yolk
4. 1 teaspoon pure vanilla extract
5. 1 cup confectioners’ sugar, sifted
6. Preheat the oven to 350°. Butter two 8-by-2-inch round cake pans and dust with flour.

1. In the bowl of an electric mixer fitted with a paddle, mix the flours with the sugar, cocoa powder, baking soda, baking powder and salt at low speed. In a bowl, whisk the buttermilk with the oil, eggs and vanilla. Slowly beat the buttermilk mixture into the dry ingredients until just incorporated, then slowly beat in the hot coffee until fully incorporated.  
2. Pour the batter into the prepared pans. Bake for 35 minutes, or until a toothpick inserted in the center of each cake comes out clean. Let the cakes cool in the pans for 30 minutes, then invert the cakes onto a rack to cool. Peel off the parchment.
3. MAKE THE FROSTING You can heat the chocolate in a microwave-safe bowl or over the stovetop in a double boiler, stirring, until most of the chocolate is melted. Stir until completely melted, then set aside to cool.
4. In the bowl of an electric mixer fitted with a paddle, beat the butter at medium speed until pale and fluffy. Add the egg yolk and vanilla and beat for 1 minute, scraping down the side of the bowl. At low speed, slowly beat in the confectioners’ sugar, about 1 minute.  Slowly beat the cooled chocolate into the butter mixture until just combined.
5. Set a cake layer on a plate with the flat side facing up. Evenly spread one-third of the frosting over the cake to the edge. Top with the second cake layer, rounded side up. Spread the remaining frosting over the top and side of the cake. 

The frosting is so creamy it is one of the easiest cakes to frost.  I was worried I would run short of frosting but I could easily have had a third layer on this cake!