Rainy Day Chocolate Cake

Rainy Day Chocolate Cake
molded from a recipe at epicurious.com

3 ounces semisweet chocolate bar or semi sweet chocolate chips
1 1/2 cups hot brewed coffee
2 cups sugar
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder (not Dutch process)
2 teaspoons baking soda
3/4 teaspoon baking powder
1 teaspoons salt
3 large eggs
3/4 cup vegetable oil
1 1/2 cups well-shaken buttermilk
3/4 teaspoon vanilla

Make cake layers:
1. Preheat oven to 300°F. and grease 2, 8 inch circle pans. Line bottoms with rounds of parchment paper
2. Finely chop chocolate, if using a bar, and combine with hot coffee in a small bowl. Let mixture stand, stirring occasionally, until chocolate is melted, mixture is smooth, and has cooled
3. Into a medium bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt
4. In a large bowl beat eggs with an electric mixer until thickened slightly and lemon colored (about 2 minutes with a hand-held mixer)
5. Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add flour mixture and beat on medium speed until just combined
6. Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes
7. Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks

The recipe had you frost both layers for a two layer cake, but I wrapped one layer and put it in the freezer for another day. I also did not frost it. For one thing, I do not like frosting all that much, and for a second thing, the cake is so amazingly moist --delicious-- superb-- it needs nothing under which to hide.