Dad’s Eat Cake

Dad's Eat Cake — dark chocolate layers stacked high and frosted thick with espresso-laced ganache buttercream. This is the closer. For the kind of dad who showed up quiet, worked hard, and never turned down dessert.

Cake Ingredients

• Butter, for greasing the pans
• 1¾ cups all-purpose flour, plus more for dusting
• 2 cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 cup buttermilk
• ½ cup vegetable oil
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup freshly brewed hot coffee

Frosting Ingredients

• 6 oz semisweet chocolate, coarsely chopped
• 2 sticks (½ pound) unsalted butter, room temperature
• 1 large egg yolk
• 1 teaspoon pure vanilla extract
• 1 cup plus 1 tablespoon powdered sugar, sifted
• 1 teaspoon espresso powder

Instructions

1. Preheat oven to 350°F. Butter two 8x2-inch round cake pans, line with parchment, butter the paper, and dust with flour.
2. In a stand mixer, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt at low speed.
3. In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract.
4. Gradually beat the wet mixture into the dry. Then slowly add the hot coffee and mix until fully incorporated (batter will be thin).
5. Divide batter between prepared pans. Bake for 35 minutes or until a toothpick inserted in the center comes out clean.
6. Cool cakes in pans for 30 minutes, then turn out onto racks and remove parchment paper. Let cool completely.
7. To make the frosting: melt chocolate in 30-second microwave intervals, stirring until smooth. Cool slightly.
8. In a mixer, beat the butter until light and fluffy. Add the egg yolk and vanilla, beat for 1 minute, then slowly mix in the powdered sugar.
9. Add espresso powder and cooled melted chocolate. Beat until smooth and just combined.
10. Place one cake layer flat side up on a plate. Spread with ⅓ of the frosting. Add second layer, rounded side up. Frost top and sides with remaining frosting.
11. Refrigerate at least 1 hour before slicing. Serve unapologetically thick.

Chef Paddy’s Tip

• The espresso doesn’t make it taste like coffee—it deepens the chocolate. Adds edge without taking over.
• Make this the night before. Slice it cold. Serve it room temp. It hits harder that way.

Let’s cook with heart and hustle.