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1
Cake:
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2
Set rack in lower 1/3 of oven. Preheat oven to 350. Grease & flour 2 8-inch round pans; line bottoms with parchment/wax paper
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3
Sift flour, baking soda & salt into separate bowl set aside
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4
Place cocoa in sm bowl. Add 1/2 c lukewarm water, whisk to combine, set aside
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5
Pour buttermilk, 1/2 c water & vanilla into liquid cup measure
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6
Crack eggs into sm bowl & whisk together
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7
Place butter in bowl of heavy-duty mixer fitted with flat beater. Cream butter on medium until butter is smooth & lighter in color, 30-45 sec
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8
Reduce speed to low; add sugars in steady stream. Then stop machine & scrape down sides. The mixture will be sandy. Increase speed to med & cream until mixture is light in color, fluffy in texture, & appears as one mass, 5-7 min
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With mixer on med, pour eggs in very slowly. Continue to cream, scraping sides of bowl at least once until mixture appears fluffy & velvety. Stop machine & spoon in cooled cocoa mix. Turn mixer back up to med & mix just until incorporated
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10
Using rubber spatula stir in 1/4 of flour mix. And 1/3 of buttermilk mixture stirring to blend. Repeat procedure, alternating dry & liquid. With each, scrape sides of bowl & continue mixing until smooth, never adding liquid if any flour is visible
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11
Pour batter into prepared pans & level. Bake 22-25 min or until center springs back slightly when touched & sides contract from pan
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12
Place cake pans on rack to cool for 5-10 min. Remove from pans & let cool completely before frosting
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13
Frosting:
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14
Chop chocolate finely & melt over double boiler stirring until smooth & shiny. Remove from heat
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15
Sift sugar over chocolate. Add hot water. Stir to combine with rubber spatula. Mixture will thicken to chocolate paste
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16
Add 1 egg & stir to combine before adding other egg. Stir in vanilla
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17
Place butter in mixer bowl & beat until smooth. Add 1/2 of chocolate mixture to butter, beating gently until smooth. Add this mixture to remaining chocolate & stir until smooth with rubber spatula. Use immediately
