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1
In large bowl, beat butter with sugar until fluffy.
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2
Beat in eggs, 1 at a time; beat in vanilla.
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3
In separate bowl, sift together flour, cocoa, baking powder, baking soda and salt.
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4
Stir into butter mixture alternately with buttermilk, making 3 additions of dry ingredients and 2 of buttermilk.
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5
Spoon into 2 greased then parchment paperlined 9-inch (1.5 L) round metal cake pans.
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6
Bake in centre of 350F (180C) oven for 30 to 35 minutes or until cake tester inserted in centre comes out clean.
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7
Let cool on racks for 20 minutes.
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8
Remove from pans; let cool completely on racks.
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9
(Make-ahead: Wrap separately in plastic wrap and refrigerate for up to 24 hours.
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10
Or overwrap in heavy-duty foil and freeze for up to 2 weeks.)
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11
Cut each cake horizontally into 2 layers.
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12
Chocolate Icing: In bowl, beat butter until fluffy; gradually beat in cream.
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13
Beat in vanilla.
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14
Beat in sugar, about 1 cup (250 mL) at a time.
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15
Beat in chocolate until fluffy.
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16
Place 1 layer, cut side up, on cake plate.
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17
Slide strips of waxed paper between cake and plate.
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18
Spread cut side with about 3/4 cup (175 mL) of the icing; cover with remaining half, cut side down.
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19
Spread top with another 3/4 cup (175 mL) of the icing.
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20
Repeat with remaining layers.
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21
Spread remaining icing over side and top.
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22
Remove paper strips.
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23
Make-ahead: Cover loosely and refrigerate for up to 2 days.
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24
Let come to room temperature before serving.)
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25
Variation: Chocolate Cupcakes: Spoon batter into 24 greased or paper-lined muffin cups.
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26
Bake for about 20 minutes.
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27
Transfer to racks and let cool.
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28
Spread tops with icing.
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29
Canadian Living Magazine: March 2008
