Buttermilk Chocolate Loaf Cake

Chocolate Loaf Layer Cake with Buttermilk Chocolate Frosting
1 1/2 cups all purpose flour
1/3 cup cocoa powder
1 cup sugar
1 tsp baking soda
1/2 tsp salt
1/4 cup butter
2-oz dark or semisweet chocolate
1 cup strong coffee, cooled
1 tsp vanilla extract
1 tbsp apple cider vinegar

Preheat oven to 350F. Line a lightly-greased 9×5-inch loaf pan with parchment paper (either just the bottom or the bottom and sides).
In a large bowl, sift together flour, cocoa powder, sugar, baking soda and salt.
In a small, microwave-safe bowl, melt together butter and dark chocolate. Stir until smooth and let cool slightly.
Pour coffee, vanilla, apple cider vinegar and melted chocolate mixture into the flour mixture and whisk until batter is smooth and no streaks of flour remain.
Bake for 45-50 minutes, until a toothpick inserted into the center comes out clean.
Cool in pan for about 5 minutes, then turn out onto a wire rack to cool completely.

When cake has cooled, slice horizontally into three even layers. Level the top layer with a sharp knife if it is not fairly flat. Place one layer on a cake stand and top with approximately 1/3 of the buttermilk chocolate frosting (recipe below). Spread frosting just to the sides of the layer and place second cake layer on top. Repeat with remaining frosting and final cake layer.
Run a knife or offset spatula lightly over the sides of the finished cake to smooth out any frosting that has leaked out between the layers. Sides of cake should not be frosted, but should still have a clean look to them.

Serves about 10.

Buttermilk Chocolate Frosting
1/2 cup butter
2 oz unsweetened chocolate
1/4 cup cocoa powder
2 1/2 cups confectioners’ sugar, divided
5 tbsp buttermilk
1 tsp vanilla extract
1/4 tsp salt

In a small, microwave safe bowl, melt together butter and unsweetened chocolate. Heat in 30-45 second intervals, stirring frequently, until mixture is smooth. Cool for about 5 minutes, or until mixture is close to room temperature.
Transfer butter mixture to a larger bowl. Beat in cocoa powder, 2 cups confectioners sugar, buttermilk, vanilla and salt, beating until frosting is smooth and slightly fluffy. Add additional confectioners’ sugar to thicken, if needed. Frosting should be at room temperature before using.