Chocolate Cake with Chocolate-Coffee Buttercream

1. Preheat the oven to 400 F and grease the base and sides of two 8-inch round springform cake pans.
2. Using an electric mixer, whisk the eggs for 5 minutes on medium speed until pale and frothy. Add the superfine sugar and continue to whisk until thick and pale.Meanwhile, bring a small saucepan of water to a gentle simmer and melt the chocolate in a small bowl that fits over the pan without touching the water,stirring occasionally.
3. Using a large metal spoon, gently fold the flour and cocoa powder into the whisked eggs and sugar mixture, followed by the melted chocolate, and combine well.Pour into the prepared baked pans and bake for about 20 minutes or until a skewer inserted into centre comes out clean. Remove the cakes and allow it cool a little before removing from pans and transfer them to wire racks to cool completely.

To Make Buttercream

1. Beat the butter and confectioner’s sugar in a bowl until smooth and creamy. Meanwhile, bring a small saucepan full of water to a gentle simmer and melt the chocolate in a small heatproof bowl that fits snugly over the pan without touching the water, stirring occasionally. Remove from the heat and add the vanilla extract and coffee to the melted chocolate and combine ; it will start to become lumpy but don’t get tensed. Add this to butter and sugar mixture,beating gently until glossy and smooth
2. Trim off the rounded tops of cakes to form flat surfaces for the buttercream.Use a spatula to spread a dollop of buttercream on top of the first cake and spread it out towards the edges.Place the second cake on top, then frost the top and sides of the cake. Using a sharp knife, carefully scrape the shavings from chilled chocolate and scatter all over the cake .