Our Favourite Chocolate Layer Cake

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 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

Recipe

• 1 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.
• 2 spoon into 2 greased then parchment paperâ??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.
• 3 (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.
• 4 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.
• 5 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.
• 6 spread remaining icing over side and top. remove paper strips.
• 7 (make-ahead: cover loosely and refrigerate for up to 2 days. let come to room temperature before serving.).
• 8 variation:.
• 9 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.
• 10 canadian living magazine: march 2008.