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1
Cook's Note: Make sure all of your ingredients are at room temperature.
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2
Preheat your oven to 400 degrees F. Line 2 baking sheets with parchment paper.
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3
Sift the flour, cocoa, baking soda, baking powder and salt together onto parchment paper.
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4
With an electric mixer on medium-high speed, cream the butter and sugars until light and fluffy, 4 or 5 minutes.
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5
Add your eggs, 1 at a time, mixing until completely incorporated before adding the other egg.
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6
Mix in the chocolate and vanilla, making sure to combine really well.
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7
Turn the mixer to low and slowly add the dry ingredients, alternating with the buttermilk, in 3 batches, starting and ending with the flour mixture.
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8
Make sure to let it mix thoroughly.
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9
Heap the batter onto the baking sheets with a 1-ounce ice cream scoop.
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10
Bake until the tops crack, 12 to 15 minutes or so.
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11
Cool on a rack.
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12
Repeat with the remaining batter.
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13
Spread 2 heaping tablespoons of Cream Cheese Filling onto half of the cakes.
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14
Sandwich together with the other cake halves.
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15
Refrigerate for 1 hour.
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16
Store in an airtight container in refrigerator for up to a week, and allow to come to room temperature 1 hour before serving.
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17
Cream the cream cheese, butter, salt and almond extract in a mixer on low speed with the whisk attachment.
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18
Slowly add the confectioners' sugar and mix until smooth.
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19
Scrape down the sides and bottom of the bowl when necessary.
