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Foodgeek: |
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Rating: |
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Servings: |
8 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1 cup butter, softened, (250 mL)
1-1/2 cups granulated sugar, (375 mL)
2 eggs
1 tsp. vanilla, (5 mL)
2 cups all-purpose flour, (500 mL)
1/2 cup cocoa powder, (125 mL)
1 tsp. each baking powder and baking soda, (5 mL)
1/4 tsp. salt, (1 mL)
1-1/2 cups buttermilk, (375 mL)
Chocolate Icing:
1-1/2 cups butter, softened, (375 mL)
1/2 cup whipping cream, (125 mL)
1 tbsp. vanilla, (15 mL)
3 cups icing sugar, (750 mL)
6 oz. unsweetened chocolate, chopped, melted and cooled, (175 g)
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Directions:
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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.
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.
(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.
Chocolate Icing: In bowl, beat butter until fluffy; gradually beat in cream. Beat in vanilla. Beat in sugar, about 1 cup (250 mL) at a time. Beat in chocolate until fluffy.
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 (175 mL) of the icing; cover with remaining half, cut side down. Spread top with another 3/4 cup (175 mL) of the icing. Repeat with remaining layers.
Spread remaining icing over side and top. Remove paper strips.
Make-ahead: Cover loosely and refrigerate for up to 2 days. Let come to room temperature before serving.)
Variation:
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.
Canadian Living Magazine: March 2008
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