1 3/4 c All-purpose flour
1 c Unsweetened cocoa powder;
-less 1 tablespoon
1 1/4 ts Baking soda
1/8 ts Salt
3/4 c Butter; softened
2/3 c Granulated sugar
2/3 c Firmly packed brown sugar
2 lg Eggs
2 ts Vanilla extract
1 1/2 c Buttermilk
—Frosting and Garnish—
1/2 c Butter; softened
1 1/2 c Confectioner’s sugar; sifted
3 oz Unsweetened chocolate (3
-squares); melted
2 ts Vanilla extract
Chocolate shavings; optional
Preheat oven to 350 degrees F. Line bottoms of two 9-inch round cake pans
with waxed paper. Grease paper and sides of pans. Dust with flour.
Mix flour, cocoa, baking soda, and salt. In another bowl, beat butter,
granulated sugar, and brown sugar at medium speed until light and fluffy.
Add eggs, 1 at a time, beating well after each addition. Add vanilla.
At low speed, alternately beat flour mixture and buttermilk into butter
mixture just until blended. Divide batter equally between prepared pans.
Bake cakes until toothpick inserted in center comes out clean, 25 to 30
minutes. Transfer pans to wire racks to cool for 10 minutes. Turn out onto
racks. Remove paper. Turn layers top-side up and cool completely.
To prepare frosting, beat butter and confectioners’ sugar at medium speed
until light and fluffy. Add melted chocolate and vanilla; continue beating
until shiny and smooth.
Place 1 cake layer on a serving plate; spread with frosting. Top with
remaining cake layer. Spread frosting on top and sides of cake. Let cake
stand for at least 30 minutes before sprinkling with cocolate shavings.
NOTES : 45 minutes preparation, 25-30 minutes baking.
Yields
12 Servings