Black Velvet Cake

3 oz chocolate, melted
6 oz black cocoa (Guittard 100% cocoa noir)
6 oz strong hot coffee
6 oz vegetable oil
4 1/2 t vanilla
12 oz buttermilk, warm
18 T butter, softened
681 g sugar
6 eggs
554 g AP flour
1 T baking soda
1 1/2 t salt

Preheat oven to 335.
Cake release three 9-inch rounds or line with parchment.
Whisk together melted chocolate, cocoa, coffee, oil, and vanilla.
It will be lumpy.
Whisk in warm buttermilk.
Cream butter and sugar.
Beat in 1 egg at a time.
Separately, whisk together flour, soda, and salt.
Alternating, add chocolate and dry ingredients in 3 batches.
Mix just until combined.
Scrape the bowl and mix 15 secs until batter looks like satin.
Bake 30-35 mins.
Firmly tap pans on countertop to release steam after baking.
Let cool 10 mins before flipping.

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