I adore this cake. Not only for its flavor but because it was my wedding cake when I married Mark Peel. He included it in his last cookbook. Our daughter and I have been making some of his recipes. The tricky part is the frosting but I share the pitfalls and how to do it correctly. Enjoy and please let me know if you have any questions.
Ingredients:
1 cup all-purpose flour
1 cup cake flour
2 Teaspoons baking soda
1/2 Teaspoon baking powder
1/2 Teaspoon salt
4 Ounces bittersweet chocolate (70%), finely chopped
1/3 cup unsweetened cocoa powder
1 cup regular-strength brewed coffee
3/4 cup buttermilk
3/4 cup canola oil
1 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 Teaspoon pure vanilla extract
3 large eggs at room temperature
