Our Favourite Chocolate Layer Cake

• 1 cup butter, softened, (250 mL)
• 1-1/2 cup 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 cup buttermilk, (375 mL)
• 1-1/2 cup 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)

1. In large bowl, beat butter with sugar until fluffy.
2. Beat in eggs, 1 at a time; beat in vanilla.
3. In separate bowl, sift together flour, cocoa, baking powder, baking soda and salt.
4. Stir into butter mixture alternately with buttermilk, making 3 additions of dry ingredients and 2 of buttermilk.
5. Spoon into 2 greased then parchment paperlined 9-inch (1.5 L) round metal cake pans.
6. Bake in centre of 350F (180C) oven for 30 to 35 minutes or until cake tester inserted in centre comes out clean.
7. Let cool on racks for 20 minutes.
8. Remove from pans; let cool completely on racks.
9. (Make-ahead: Wrap separately in plastic wrap and refrigerate for up to 24 hours.
10. Or overwrap in heavy-duty foil and freeze for up to 2 weeks.)
11. Cut each cake horizontally into 2 layers.
12. Chocolate Icing: In bowl, beat butter until fluffy; gradually beat in cream.
13. Beat in vanilla.
14. Beat in sugar, about 1 cup (250 mL) at a time.
15. Beat in chocolate until fluffy.
16. Place 1 layer, cut side up, on cake plate.
17. Slide strips of waxed paper between cake and plate.
18. Spread cut side with about 3/4 cup (175 mL) of the icing; cover with remaining half, cut side down.
19. Spread top with another 3/4 cup (175 mL) of the icing.
20. Repeat with remaining layers.
21. Spread remaining icing over side and top.
22. Remove paper strips.
23. Make-ahead: Cover loosely and refrigerate for up to 2 days.
24. Let come to room temperature before serving.)
25. Variation: Chocolate Cupcakes: Spoon batter into 24 greased or paper-lined muffin cups.
26. Bake for about 20 minutes.
27. Transfer to racks and let cool.
28. Spread tops with icing.
29. Makes 24 cupcakes.
30. Canadian Living Magazine: March 2008

butter, sugar, eggs, vanilla, flour, cocoa powder, baking powder, salt, buttermilk, butter, whipping cream, vanilla, icing sugar, unsweetened chocolate

Taken from www.foodgeeks.com/recipes/21472 (may not work)