Ingredients

The following ingredients have 12 Servings
  • 2 cups all purpose flour
  • 2 cups granulated sugar
  • 3/4 cups unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 2 large eggs (at room temperature)
  • 1 cup buttermilk
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot water
  • 1 1/2 cups butter (room temperature)
  • 4 cups powdered sugar
  • 6 oz semi sweet chocolate, finely chopped
  • 1 teaspoon vanilla extract
  • 1 tablespoon heavy cream

Instruction

  • Preheat oven to 300°F. Grease and flour and spray 3 – 8 inch round cake pans. I use shortening to grease then dust the pans with flour. THEN I'll spray the pans with a cooking spray that contains flour. (VERY important you use a cooking spray that contains flour). This is a bit over the top when greasing pans, but this is what I do and I never having a cake that sticks.
  • In a medium bowl whisk the flour, sugar, cocoa, baking soda, baking powder, and salt. 
  • In the bowl of a stand mixer fitted with paddle attachment mix the eggs, buttermilk, and veg oil until combined. 
  • Add the dry ingredients to the stand mixer and mix until combined. Pour in the vanilla and hot water, mix on medium speed until combined. 
  • Divide batter evenly between the cake pans and bake for 30-33 minutes or until a toothpick comes out with a few moist crumbs but no wet batter.
  • Remove cakes from the oven and and allow to cool for 10 minutes. Remove from the cake pans and allow cakes to cool on a cooling rack until just warm. (See note #1).
  • To frost the cake, place a cake layer on a cake stand, spread a little less than a 1/4 of the frosting on top of the cake in an even layer. Place the second cake round on top of the frosted cake round, continue by spreading an additional 1/4 of the frosting over the cake. Place the last cake round on top of the frosting. Use the remaining frosting to cover the top and sides of the cakes.