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Fudgy Chocolate Layer Cake
1 3/4 cups all-purpose flour 1 cup less one tbsp. unsweetened cocoa powder 1 1/4 tsp baking soda 1/8 teaspoon salt 3/4 cup butter -- softened 2/3 cup sugar
2/3 cup firmly packed brown sugar 2 large eggs 2 teaspoons vanilla extract 1 1/2 cups buttermilk Frosting and garnish 1/2 cup butter -- softened 1 1/2 cups confectioner's sugar -- sifted 3 ounces unsweetened chocolate -- melted 2 teaspoons vanilla extract chocolate shavings
Preheat oven to 350 degrees. Line bottoms of two 9 inch round pans with waxed paper. Grease paper and sides of pan and dust with flour. Mix flour, cocoa, baking soda and salt. In another bowl, beat butter, granulated sugar, and brown sugar at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add vanilla. At low speed, alternately beat flour mixture and buttermilk into butter mixture until just blended. Divide batter equally between pans. Bake cakes until a toothpick inserted in center comes out clean, 25-30 minutes. Transfer pans to wire racks to cool for 10 minutes. Turn out onto racks. Remove paper. Turn layers top side up and cool completely. To prepare frosting, beat butter and confectioner's sugar at medium speed until light and fluffy. Add melted chocolate and vanilla; continue beating until shiny and smooth. Place 1 cake layer on a serving plate; spread with frosting. Top with remaining cake layer. Spread frosting on top and sides of cake. Let cake stand for at least 30 minutes before sprinkling with chocolate shavings and slicing.