Ina Garten declared this 'the most fabulous chocolate cake that I've ever made' and we couldn't agree more:
6 ounces semisweet chocolate, coarsely chopped1 cup plus 1 tablespoon confectioners' sugar, siftedPreheat the oven to 350°. Butter two 8-by-2-inch round cake pans and line them with parchment; butter the paper. Dust the pans with flour, tapping out any excess.In the bowl of an electric mixer fitted with a paddle, mix the flour with the sugar, cocoa powder, baking soda, baking powder and salt at low speed. In a bowl, whisk the buttermilk with the oil, eggs and vanilla.
In a microwave-safe bowl, heat the chocolate at high power in 30-second intervals, stirring, until most of the chocolate is melted. Stir until completely melted, then set aside to cool.In the bowl of an electric mixer fitted with a paddle, beat the butter at medium speed until pale and fluffy. Add the egg yolk and vanilla and beat for 1 minute, scraping down the side of the bowl. At low speed, slowly beat in the confectioners' sugar, about 1 minute.
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