Post by Debbie on Jun 24, 2012 20:47:40 GMT -5
1 3/4 cups all-purpose flour
3/4 cup plus 3 tablespoons unsweetened cocoa powder
1 1/4 teaspoons baking soda
1/8 teaspoon salt
3/4 cup (1 ½ sticks) unsalted butter, softened
2/3 cup sugar
2/3 cup packed light or dark brown sugar
2 large eggs
2 teaspoons pure vanilla extract
1 1/2 cups buttermilk
Glossy Dark Chocolate Frosting
1/2 cup (1 stick) unsalted butter, softened
1 cup confectioners’ sugar, sifted
2 teaspoons pure vanilla extract
3 ounces unsweetened chocolate, melted and cooled slightly
Preheat the oven to 350⁰F.
Butter the bottom and sides of two 9-inch cake pans.
Line the bottoms with rounds of parchment paper cut to fit; butter the paper and set aside.
Sift the flour, cocoa, baking soda and salt onto a sheet of wax paper; set aside.
In a bowl with an electric mixer on medium-high speed,
cream the butter with the white and brown sugars until light.
Add the eggs, one at a time, beating thoroughly after each addition.
Add the vanilla.
Lower the speed to slow and add the dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients.
Mix just until blended, no longer.
Divide the batter between the prepared pans; smooth the tops.
Bake until the cakes shrink slightly away from the sides of the pans and a toothpick inserted in the centers emerges clean, usually 25 to 30 minutes.
Cool the cakes in the pans on wire racks for 10 minutes.
Carefully loosen the cakes from the pans with the tip of a knife and invert onto the racks;
carefully peel off the paper.
Turn right side up and cool to room temperature.
In a bowl with an electric mixer, cream the butter with the confectioners’ sugar until very light.
Add the vanilla and melted chocolate and beat until shiny and smooth.
Place 1 cake layer on a serving platter; spread with a small amount of the frosting.
Top with the other layer; frost the sides and then the top, swirling the icing.
Let the cake stand for at least 30 minutes before cutting.
Serve at room temperature.
3/4 cup plus 3 tablespoons unsweetened cocoa powder
1 1/4 teaspoons baking soda
1/8 teaspoon salt
3/4 cup (1 ½ sticks) unsalted butter, softened
2/3 cup sugar
2/3 cup packed light or dark brown sugar
2 large eggs
2 teaspoons pure vanilla extract
1 1/2 cups buttermilk
Glossy Dark Chocolate Frosting
1/2 cup (1 stick) unsalted butter, softened
1 cup confectioners’ sugar, sifted
2 teaspoons pure vanilla extract
3 ounces unsweetened chocolate, melted and cooled slightly
Preheat the oven to 350⁰F.
Butter the bottom and sides of two 9-inch cake pans.
Line the bottoms with rounds of parchment paper cut to fit; butter the paper and set aside.
Sift the flour, cocoa, baking soda and salt onto a sheet of wax paper; set aside.
In a bowl with an electric mixer on medium-high speed,
cream the butter with the white and brown sugars until light.
Add the eggs, one at a time, beating thoroughly after each addition.
Add the vanilla.
Lower the speed to slow and add the dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients.
Mix just until blended, no longer.
Divide the batter between the prepared pans; smooth the tops.
Bake until the cakes shrink slightly away from the sides of the pans and a toothpick inserted in the centers emerges clean, usually 25 to 30 minutes.
Cool the cakes in the pans on wire racks for 10 minutes.
Carefully loosen the cakes from the pans with the tip of a knife and invert onto the racks;
carefully peel off the paper.
Turn right side up and cool to room temperature.
In a bowl with an electric mixer, cream the butter with the confectioners’ sugar until very light.
Add the vanilla and melted chocolate and beat until shiny and smooth.
Place 1 cake layer on a serving platter; spread with a small amount of the frosting.
Top with the other layer; frost the sides and then the top, swirling the icing.
Let the cake stand for at least 30 minutes before cutting.
Serve at room temperature.