It's As If I Died and Went to Heaven Cake....

Well taking Liberty with The Barefoot Contessa from her Yellow Book...that I just LOVE...
No worries...I use my blog to remind me of what the recipe tells you to do ...then I use what I have in the kitchen... But in this case what we have in VK's Kitchen...and at the new Christopher's Grocery Store in ShadySide, MD.

Got to Love it...and when I remember the words I though I would never forget from Mekenna ...I will UPDATE the blog!!!

Copied right from and giving credit to my FAV cook.the Barefoot Contessa


Print Recipe
Chocolate Buttercream Cake (Serves 8 to 10)
Photo: Melanie Acevedo
1 3/4 cups all-purpose flour1 cup good cocoa powder1 1/2 teaspoons baking soda1/4 teaspoon salt3/4 cup unsalted butter at room temperature2/3 cup granulated sugar2/3 cup light brown sugar, packed2 extra-large eggs at room temperature2 teaspoons pure vanilla extract1 cup buttermilk at room temperature1/2 cup sour cream at room temperature2 tablespoons brewed coffeeChocolate Buttercream (recipe follows)
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Preheat the oven to 350 degrees. Butter two 8-inch round cake pans. Line the bottoms with wax paper, butter the paper, and dust the pans with flour, knocking out any excess. In a medium bowl, sift together the flour, cocoa, baking soda, and salt. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugars on high speed until light, approximately 5 minutes. Add the eggs and vanilla and mix well. Combine the buttermilk, sour cream, and coffee. On low speed, add the flour mixture and the buttermilk mixture alternately in thirds, beginning with the buttermilk mixture and ending with the flour mixture. Mix the batter only until blended. Divide the batter between the two pans and smooth the tops with a spatula. Bake on the middle rack of the oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool for 10 minutes on a rack, remove from the pans, and allow to finish cooling. Place one cake on a serving plate, flat side up. Frost the top of that layer with buttercream. Place the second layer on top, also flat side up, and frost the top and sides.
Chocolate Buttercream10 ounces bittersweet chocolate8 ounces semisweet chocolate1/2 cup egg whites (3 extra-large eggs) at room temperature1 cup granulated sugarPinch cream of tartar1/2 teaspoon salt1 pound unsalted butter at room temperature2 teaspoons pure vanilla extract2 teaspoons instant espresso powder, dissolved in 1 teaspoon water2 tablespoons dark rum, optional Chop the chocolates and melt in a bowl over simmering water until smooth. Allow to cool. Mix the egg whites, sugar, cream of tartar, and salt in the bowl of an electric mixer fitted with a whisk. Heat the egg whites in the bowl over simmering water until they are warm to the touch, about 5 minutes. Whisk on high speed for 5 minutes, or until the meringue is cool and holds a stiff peak. Add the butter, 1 tablespoon at a time, while beating on medium speed. Scrape down the bowl, add the chocolate, vanilla, espresso, and rum, if using, and mix for 1 minute or until the chocolate is completely blended in. If the buttercream seems very soft, allow it to cool, and beat it again.