Layered Chocolate Cake
Our picture-perfect two layer dark chocolate cake is never one to be forgotten at the dessert table. With dark chocolate cake baked to perfection and smooth buttercream filling all napped in jelled cherry, you just can’t pass this option up.
INGREDIENTS
Flour
Unsweetened Cocoa Powder
Baking Soda
Salt
Unsalted Butter, softened
Dark Brown Sugar
Granulated Sugar
Large Eggs
Unsweetened Chocolate, melted and cooled
Vanilla
Buttermilk
DIRECTIONS
Put oven rack in middle position and preheat oven to 350°F.
Butter 2 (9- by 2-inch) round cake pans and line bottom of each with a round of parchment or wax paper.
Butter paper and dust pans with flour, knocking out excess.
Sift together flour, cocoa, baking soda, and salt into a small bowl.
Beat together butter and sugars in a large bowl using an electric mixer at medium-high speed until light and fluffy, 3 to 4 minutes in a standing mixer or 4 to 5 minutes with a handheld.
Add eggs 1 at a time, beating well after each addition.
Add chocolate and vanilla and beat until just combined.
Reduce speed to low and add flour mixture and buttermilk alternately in 3 batches, beginning and ending with flour mixture and mixing until just combined.
Divide batter between cake pans, spreading evenly, and bake until a wooden pick or skewer inserted in center of each cake layer comes out clean, 25 to 35 minutes.
DIFFICULTY LEVEL
Level 2
1 Hour and 30 Minutes