Our Favourite Chocolate Layer Cake

This is so good with the most delicious chocolate icing.

• Ready In: 1 hr 5 mins
• Serves: 8

Ingredients

• 1  cup butter, softened
• 1 1⁄2 cups granulated sugar
• 2  eggs
• 1  teaspoon vanilla
• 2  cups all-purpose flour
• 1⁄2 cup cocoa powder
• 1  teaspoon baking powder
• 1  teaspoon baking soda
• 1⁄4 teaspoon salt
• 1 1⁄2 cups buttermilk

• Chocolate Icing

• 1 1⁄2 cups butter, softened
• 1⁄2 cup  whipping cream
• 1  tablespoon vanilla
• 3  cups icing sugar
• 6  ounces  unsweetened chocolate, chopped, melted and cooled

Directions

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