¾ cup butter (1 ½ sticks)
2 squares unsweetened baking chocolate
2 ¼ cups flour
2 cups sugar
¼ cup unsweetened cocoa powder
2 teaspoon baking soda
1 teaspoon salt
1 ¾ cups buttermilk
2 eggs, room temperature
Oven at 350. Grease and flour 2 9 inch round cake pans. (For extra assurance, line the bottom of the pans with cut parchment paper.) In a saucepan, melt butter and chocolate, stirring over low heat (Or you may melt them in the microwave together for 1-2 minutes on high.)
Combine flour, sugar, cocoa, baking soda, and salt in a large bowl of electric mixer. Add chocolate mixture, buttermilk and eggs. Beat on low speed for 1 minute, increase to high and beat until light and fluffy, about 2 minutes.
Divide batter between cake pans. Bake until cakes spring back when gently pressed about 25-30 minutes. Cool in pans 5-10 minutes and then invert on a wire rack to cool.
Frost with frosting of your choice.
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