Our Favourite Chocolate Layer Cake

Name: Our Favourite Chocolate Layer Cake
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 8 serving(s)
Ingredients: 1 cup butter, softened; 1 1/2 cups granulated sugar; 2 eggs; 1 teaspoon vanilla; 2 cups all-purpose flour; 1/2 cup cocoa powder; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/4 teaspoon salt; 1 1/2 cups buttermilk; 1 1/2 cups butter, softened; 1/2 cup whipping cream; 1 tablespoon vanilla; 3 cups icing sugar; 6 ounces unsweetened chocolate, chopped, melted and cooled

Submitted by Olha7397

"This is so good with the most delicious chocolate icing."

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Ready In:: 1hr 5mins
Ingredients:: 15
Serves:: 8

ingredients

1 cup butter, softened
1 ¹⁄₂ cups granulated sugar
2 eggs
1 teaspoon vanilla
2 cups all-purpose flour
¹⁄₂ cup cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
¹⁄₄ teaspoon salt
1 ¹⁄₂ cups buttermilk
Chocolate Icing
1 ¹⁄₂ cups butter, softened
¹⁄₂ cup whipping cream
1 tablespoon vanilla
3 cups icing sugar
6 ounces unsweetened chocolate, chopped, melted and cooled

directions

In large bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time; beat in vanilla. In separate bowl, sift together flour, cocoa, baking powder, baking soda and salt. Stir into butter mixture alternately with buttermilk, making 3 additions of dry ingredients and 2 of buttermilk.
Spoon into 2 greased then parchment paper–lined 9-inch (1.5 L) round metal cake pans. Bake in centre of 350°F (180°C) oven for 30 to 35 minutes or until cake tester inserted in centre comes out clean. Let cool on racks for 20 minutes. Remove from pans; let cool completely on racks.
(Make-ahead: Wrap separately in plastic wrap and refrigerate for up to 24 hours. Or overwrap in heavy-duty foil and freeze for up to 2 weeks.) Cut each cake horizontally into 2 layers.
Chocolate Icing: In bowl, beat butter until fluffy; gradually beat in cream. Beat in vanilla. Beat in sugar, about 1 cup at a time. Beat in chocolate until fluffy.
Place 1 layer, cut side up, on cake plate. Slide strips of waxed paper between cake and plate. Spread cut side with about 3/4 cup of the icing; cover with remaining half, cut side down. Spread top with another 3/4 cup of the icing. Repeat with remaining layers.
Spread remaining icing over side and top. Remove paper strips.
(Make-ahead: Cover loosely and refrigerate for up to 2 days. Let come to room temperature before serving.).
Variation:.
Chocolate Cupcakes: Spoon batter into 24 greased or paper-lined muffin cups. Bake for about 20 minutes. Transfer to racks and let cool. Spread tops with icing. Makes 24 cupcakes.
Canadian Living Magazine: March 2008.