Chocolate Chocolate Cake with Red Pepper

1 teaspoon red pepper flakes

3 tablespoons boiling water

1¾

cups all-purpose flour, plus more for the pans

2 cups sugar

¾

cup cocoa powder

2 teaspoons baking soda

1 teaspoons baking powder

1 teaspoon kosher salt

1 cup buttermilk (shake first)

½

cup vegetable oil

2 extra-large eggs, room temperature

1 teaspoon vanilla extract

1 cup freshly brewed hot coffee

Frosting

6 ounces semisweet chocolate

½

pound (2 sticks) unsalted butter, room temperature

1 extra large egg yolk, room temperature

1 teaspoon pure vanilla extract

1⅓

cups sifted confectioners' sugar

1 tablespoon instant coffee powder

Heat oven to 350 degrees. Butter two 8-inch cake pans. Line with parchment paper, then butter and flour the pans.

In small bowl, pour 3 tablespoons boiling water over pepper flakes and steep for 10 minutes.

In the work bowl of a stand mixer, combine flour, sugar, cocoa, baking soda, baking powder, and salt with paddle attachment on low speed.

In another bowl, combine buttermilk, oil, eggs and vanilla. On low speed slowly add wet ingredients to dry. On low again, add coffee and pepper liquid and stir just to combine. Pour batter into prepared pans and bake 35-40 minutes, until cake tester comes out clean. Cool in pans 30 minutes, then turn them out onto a rack and cool completely.

For the frosting: Chop the chocolate and place in heatproof bowl set over pan of simmering water. Stir until just melted and set aside until cooled to room temperature.

With paddle attachment of electric mixer beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed until smooth and creamy.

Dissolve the coffee powder in 2 teaspoons of the hot tap water. On low speed, add chocolate and coffee blend well; don't whip. Spread immediately on the cooled cake. Serves eight to 10.