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1
Preheat oven to 350u00b0. Grease and flour two 9- inch cake pans.
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2
Sift the flour, baking soda and salt into a bowl; set aside.
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3
Using an electric mixer, beat the butter until smooth. Add the sugar and continue to heat until light and fluffy.
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4
Add the eggs, one at a time, beating well after each addition.
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5
Beat in the vanilla, then the chocolate.
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6
Beat in the dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients.
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7
Spoon equal amounts of batter into each cake pan, spreading it to level the top.
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8
Bake for 22 to 25 minutes, or until a cake tester comes out clean when inserted into the center of the cakes.
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9
Cool in the pans on a wire rack for 10 minutes. Invert and remove pans; cool the cakes completely on racks before frosting.
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10
Spread the frosting bctween the layers, around the sides and on top of the cake.
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11
For frosting: Beat sugar, salt and butter together in a bowl. Slowly add buttermilk and mix until well blended and smooth. Blend in chocolate and vanilla.
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12
If the frosting is too runny, add more powdered sugar one tbsp at a time. If it's too thick, add buttermilk one teaspoon at a time.
