chocolate cake recipe?!

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Hi Tami,
Did you say amazing? This is one of the most moist and delicous cake I've ever made/tested/tasted!
From the wonderful people at FoodNetwork: I copied this recipe. Be prepared though, it takes a little preparation, but the results will be at the top of the list.
Ingredients
Cake:
* 2 cups all-purpose flour
* 2/3 cup unsweetened cocoa powder
* 1 1/2 teaspoons baking soda
* 1/2 teaspoon sea salt
* 2 sticks (1 cup) unsalted butter, softened
* 1 cup packed dark brown sugar
* 3/4 cup granulated sugar
* 4 large eggs, at room temperature for 30 minutes
* 1/3 cup semisweet chocolate, melted and cooled
* 1 1/2 teaspoons vanilla
* 1 1/2 cups well-shaken buttermilk
(or 1 cup milk plus 1 tablespoon lemon juice: secret to making buttermilk if you don't have it)

Frosting:

* 5 sticks (2 1/2 cups) butter, cut into tablespoon pieces and softened
* 1 teaspoon fine sea salt
* 5 cups confectioners' sugar
* 2 1/2 cups Milk Chocolate, melted and cooled
* 1/2 cup unsweetened chocolate, melted and cooled (optional if you aren't keen on it)
* 2 teaspoons vanilla extract
* 1 teaspoon Instant Coffee: This is my own addition to an already great tasting topping
You will be amazed on just adding a little will make any chocolate topping or dessert go through the roof!! Now it's our secret. :)

Directions

Put a rack in the middle of the oven, and preheat the oven to 350 degrees F. Butter 2 (9 by 2-inch) Tephlon* round cake pans. Line the bottom of each with a round of parchment or waxed paper, and then butter the paper.

Sift the flour, cocoa, baking soda, and salt together onto waxed paper. Cream the butter, and sugars in a large bowl using an electric mixer at medium-high speed until light and fluffy, about 4 minutes in a standing mixer or 5 minutes with a hand-held mixer. Add the room temperature eggs, 1 at a time, mixing until completely incorporated before adding additional eggs. Add the chocolate and vanilla and mix until combined. Turn the mixer to low and slowly add the dry ingredients and the buttermilk alternately in 3 batches, starting and ending with dry ingredients and mixing until combined.

Divide the batter between the cake pans, spreading evenly, and bake until a wooden skewer inserted in the center of each cake layer comes out clean, 25 to 35 minutes. Allow the cake layers to cool in the pans on racks for 10 minutes. Run a thin knife around edge of each layer, then invert them onto racks. Peel off paper and cool layers completely.

Frosting: In a standing mixer fitted with a whisk attachment, combine the butter, salt, and 2 cups of the confectioners' sugar and instant coffee, until light and fluffy. Add the melted chocolate, vanilla, and remaining sugar. Whisk on medium-high until smooth and fluffy.

Assemble the cake by using 1 cup frosting to frost between the layers, and then frost the top and sides with the remaining frosting.

Best2u
:))

http://www.foodnetwork.com

This is my absolute favorite, it's a Chocolate Gateau with Almonds: http://wp.me/p1l2Zx-7C