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1.
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Greased three 9-inch round cake pans.
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Cut three 9-inch rounds of parchment or waxed paper; place in pans, then turn greased side up.
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In bowl with electric beaters, beat butter with 3/4 cup sugar until fluffy.
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Beat in egg yolks, 1 at a time, beating well after each.
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Beat in vanilla.
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2.
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In separate bowl, sift together flour, cocoa and baking soda.
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Using wooden spoon, stir flour mixture into butter mixture alternately with buttermilk, making 3 additions of flour mixture and 2 of buttermilk.
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3.
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In separate bowl and using clean beaters, beat egg whites until soft peaks form; gradually beat in remaining sugar until stiff peaks form.
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With spatula, fold one-quarter of the egg white mixture into batter; fold in remaining egg whites in 2 additions.
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4.
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Divide batter among pans and smooth tops.
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bake in 350F (180C) oven for 25-30 minutes or until cake tester inserted in centre comes out clean and top springs back when lightly touched.
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Let cool in pans on rack for 30 minutes.
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Remove from pans; let cool completely, paper side down, on rack.
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5.
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Chocolate icing: In bowl and using electric beaters, beat butter until fluffy; gradually beat in cream.
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Beat in vanilla.
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Beat in icing sugar, 1 cup at a time.
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Beat in melted chocolate until fluffy and smooth.
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6.
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Peel paper from bottom of 1 cake layer and place on cake plate; spread 1 cup icing over top.
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Repeat with next layer.
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Removing paper, place third layer on top.
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Spread remaining icing over top and side of cake.
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Variation: Mocha Fudge Cake: for icing, dissolve 2 tb espresso powderor coffee granules in vanilla.
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Tip: Before icing cake, layers can be wrapped in plastic wrap andrefrigerated for 1 day, or overwrapped in foil and frozen in rigid airtight containers for up to 2 months.
