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- 4 oz fine-quality semisweet chocolate
- 1 cups hot brewed coffee (I used espresso)
- 2 1/2 cups unbleached all-purpose flour
- 1 1/2 cups unsweetened cocoa powder (not Dutch process)
- 2 tsp baking soda
- 3/4 tsp baking powder
- 1/2 tsp salt
- 3 large eggs
- 1 1/2 cups sugar
- 3/4 cup canola oil
- 1 1/2 cups buttermilk
- 1 1/2 tsp pure vanilla extract
- 2 cups (4 sticks) unsalted butter, room temperature, cut into small pieces
- 3 1/2 cups confectioners' sugar, sifted
- 1 1/2 teaspoon pure vanilla extract
- 1/4 cup milk
- vanilla pound cake
View Full Recipe at Picky Cook
