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1
Preheat oven to 350F.
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2
Butter and flour sides of two 8-inch-diameter cake pans with 1 1/2-inch-high sides.
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3
Line bottoms of pans with parchment paper; butter and flour parchment.
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4
Sift cake flour, baking soda and salt into medium bowl.
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5
Stir cocoa and 1/2 cup water in large bowl until very thick paste forms.
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6
Set aside.
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7
Beat unsalted butter, sugar and brown sugar in another medium bowl until well blended.
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8
Add eggs 1 at a time, beating well after each addition.
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9
Gradually add egg mixture to cocoa mixture, beating until mixture is smooth.
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10
Beat in dry ingredients alternately with buttermilk in 2 additions each, beating well after each addition.
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11
Divide batter between prepared pans.
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12
Bake until tester inserted into center of cakes comes out clean, about 30 minutes.
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13
Cool cakes in pans on rack 15 minutes.
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14
Turn cakes out onto racks; peel off parchment.
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15
Cool completely.
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16
(Can be prepared 1 day ahead.
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17
Wrap in plastic and store at room temperature.)
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18
Using serrated knife, cut each cake horizontally in half (layers will be thin).
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19
Using 9-inch tart pan bottom as aid, transfer 1 cake layer, cut side up, to platter.
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20
Spread generous 1/2 cup Chocolate- Chocolate Chip Cream Frosting over.
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21
Repeat layering 2 more times, using 1 cake layer and generous 1/2 cup frosting for each layer.
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22
Top with fourth cake layer, cut side down.
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23
Spread remaining frosting over top and sides of cake.
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24
Sprinkle top with white and bittersweet chocolate shavings.
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25
Chill at least 1 hour and up to 6 hours.
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26
Slice cake.
