Preheat the oven to 350 degrees F. You may either use three 6-inch or two 8-inch round cake pans. Line with parchment paper and grease.Set aside.Using a 6-in cake pan will yield a towering cake.If buttermilk is unavailable, start by making you own. Combine a scant cup of milk with a tablespoon of vinegar white or cider or lemon juice. Leave for at least 5 minutes or when it starts to curdle.In a bowl, combine the hot brewed coffee and 3 oz semi-sweet chocolate. You want to start dissolving the chocolate in the coffee.With the mixer on low speed, add the wet ingredients slowly. Add coffee and chocolate mixture next. Mix just until combined. Over mixing will create tunnels and a peaked center while under mixing will result to an uneven mixture and a flat cake.Get your dry ingredients ready. Sift and measure the flour, sugar, cocoa powder, baking soda, baking powder and salt. In the bowl of your electric mixer fitted with a paddle attachment, combine all ingredients well.Place the chocolate shards on the cake, however you prefer. Refrigerate for a few minutes before cutting. Enjoy!
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