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1
Adjust rack in lower third of oven.
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2
Preheat oven to 350F (180C).
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3
Grease and flour two 8-inch round cake pans, and insert parchment paper or waxed paper to line the bottoms.
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4
Sift the flour, baking soda, and salt onto a sheet of waxed paper; set aside.
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5
Place the cocoa in a 1-quart mixing bowl.
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6
Add the 1/2 cup lukewarm water, and whisk to combine; set aside to cool.
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7
Pour the buttermilk, the 1/2 cup water, and the vanilla into a liquid cup measure.
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8
Crack the eggs into a small bowl, and whisk together to combine the yolks and whites.
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9
Place the butter in the bowl of a heavy-duty mixer, preferably fitted with a flat beater.
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10
Cream the butter on medium speed until the butter is smooth and lighter in color, about 30 to 45 seconds.
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11
Reduce the speed to low, add the sugars in a steady stream.
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12
When all the sugar is added, stop the machine, and scrape the mixture clinging to the side of the bowl into the center.
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13
The mixture will appear sandy.
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14
Increase the speed to medium again, and cream until the mixture is light in color, is fluffy in texture, and appears as one mass, about 5 to 7 minutes.
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15
With the mixer still on medium speed, pour the eggs slowly at first.
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16
Continue to cream, scraping the sides of the bowl at least once, until the mixture appears fluffy and velvety.
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17
Stop the machine and spoon in the cooled cocoa mixture, resume at medium speed and mix just until incorporated.
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18
Using a rubber spatula, stir in one-fourth of the flour mixture.
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19
Then one-third of the buttermilk mixture, stirring to blend together.
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20
Repeat this procedure, alternating dry and liquid.
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21
With each addition, scrape thesides of the bowl, and continue mixing until smooth, never adding liquid if any flour is visible.
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22
Pour the batter into the pans and spread it level.
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23
Bake for 25 minutes, or until the baked surface springs back slightly when touched lightly in the center and the sides contract from the pan.
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24
Place the cake pans on a rack to cool for 5 to 10 minutes.
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25
With mitts, tilt and rotate pans gently tapping them on the counter to see if the cake releases from sides.
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26
Layer cake and frost.
