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Ingredients
- 3/4 cup butter
- 3 eggs
- 1 1/2 cups buttermilk
- 3/4 cups Unsweetened Cocoa Powder
- 2 cups flour
- 1 t. baking soda
- 3/4 t. baking powder
- 1/2 t. salt
- 1 c. sugar
- 1 c. packed brown sugar
- 4 oz. unsweetened chocolate, chopped, melted, and cooled
- 2 t. vanilla
- Chocolate Sour-Cream Frosting
Details
Preparation
Step 1
Let butter, eggs, and buttermilk stand at room temperature 30 minutes.
Grease 3 round baking pans.
Line bottoms with waxed or parchment paper.
Grease the paper.
Lightly dust pans with cocoa powder.
(Can also use 10-inch fluted pan. If so, grease pan and coat lightly with cocoa powder).
Set pan(s) aside.
In a medium bowl, mix flour, 3/4 cup cocoa powder, soda, baking powder, and salt.
In a large mixing bowl, beat butter with an electric mixer for 30 seconds.
Gradually add sugars, ~ 1/4 cup at a time, beating on medium speed for 3-4 minutes, or until well-combined. Scrape sides of bowl.
Add eggs, one at a time, beating after each addition (about 1 minute total).
Beat in the cooled chocolate and vanilla.
Alternately add flour mixture and buttermilk to the butter mixture, beating on low speed after each addition until just combined.
Beat on medium speed for 20 seconds more (batter will be thick).
Evenly divide batter among pan(s), spreading evenly.
Bake in a 350 degree oven 30-35 minutes for 8-inch pans, 20-25 minutes for 0-inch, and 55 minutes for the fluted tube pan, OR until a toothpick inserted near the center comes out clean.
Cool for 10-15 minutes.
Using a narrow metal spatula, loosen sides from pan(s), then invert cakes onto cooling racks.
Frost after cooling.
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