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Ingredients:
For the cake:
– 2 ¾ cups all-purpose flour
– 1 ½ cups granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1 cup unsweetened cocoa powder
– 1 cup whole milk, at room temperature
– 2 large eggs, at room temperature
– 1 teaspoon pure vanilla extract
For the chocolate buttercream frosting:
– 1 ½ cups unsalted butter, at room temperature
– 3 ¾ cups confectioners’ sugar
– 1 ¼ cups unsweetened cocoa powder
– 2 teaspoons vanilla extract
– 4 ounces high-quality dark chocolate, melted
Instructions:
To make the cake:
1. Preheat the oven to 350°F (175°C). Grease and flour three 9-inch (23cm) round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large mixing bowl, whisk together cocoa powder and milk until smooth.
4. Add the eggs one at a time, whisking well after each addition. Whisk in the vanilla extract.
5. Gradually add the dry ingredients to the chocolate mixture, whisking until just combined.
6. Divide the batter evenly among the prepared pans.
7. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
8. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
To make the frosting:
1. In a large mixing bowl, beat the butter until creamy.
2. Gradually add the confectioners’ sugar, beating until smooth and creamy.
3. Add the cocoa powder and vanilla extract, beating until well combined.
4. Beat in the melted chocolate until smooth.
To assemble the cake:
1. Place one cake layer on a serving plate or cake stand.
2. Spread a thick layer of frosting on top of the cake.
3. Repeat the process with the remaining two cake layers.
4. Frost the outside of the cake with the remaining frosting.
Tips:
– To ensure the cake layers are even, bake them at the same time.
– If the frosting is too thin, refrigerate it for about 10 minutes to firm it up.
– To get a smooth frosting, make sure to beat the butter and sugar until creamy and smooth