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Set oven rack at the middle level of the oven and preheat to 375 degrees.
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For two 10-inch round cake pans, 2 inches deep, butter bottom and sides.
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and line the bottom of the pan with a circle of parchment paper.
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Doing the.
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same for one 14-inch round cake pan.
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For the cake batter, sift the dry ingredients into a mixer bowl (flour,.
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sugar, cocoa powder, salt, baking powder and baking soda) and add the.
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butter.
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Mix for 2 minutes on low speed.
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Add half of the buttermilk and.
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continue mixing 5 minutes longer.
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Scrape bowl and beaters, Mix remaining.
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buttermilk with the eggs, and add a third of at a time to the batter,.
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stopping and scraping between each addition.
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Divide batter between prepared pans (for 10-inch pans), or put all of the.
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batter into the 14-inch pan bake for 30 minutes, until layers are well risen.
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and firm.
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The 14-inch pan will take a little longer start checking at 35.
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minutes.
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Place pan on cooling rack for 10 minutes, and then un mold onto the rack,.
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cool right side up on the rack.
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Let the cake sit for a day before you ice or frost.
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It freezes very well.
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Wrap in SARAN WRAP and then foil.
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To defrost: leave.
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in wrappings until defrosted, then unwrap.
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I generally will defrost.
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partially, then torte the cake and allow it to continue defrosting.
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It cuts better.
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STORAGE: Keep under a cake dome or well wrapped at room temperature, unless.
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you have a frosting that needs to be refrigerated.
