Attention all chocolate lovers, we have a recipe for you that will make you want to go home right now and get to baking. The perfect moisture with the cream filling will leave your mouth watering. Not only is it delicious but also super easy to make. The chocolate is so rich and thick you will be in a chocolate coma!
- two cans of all-purpose flour
- 1 can unsweetened cocoa
- 1 1/2 tsp. baking soda
- 3/4 butter or margarine, softened
- 1 can packed brown sugar
- 1 can granulated sugar
- 3 large eggs
- 2 tsp. vanilla extract
- 1 1/2 can of low-fat buttermilk
How To Make It:
Step 1: Prepare the cake layers and preheat the oven to 350°F. Grease three 8 inch round cake pans and line the bottoms with waxed, grease paper. Dust with a layer of flour
Step 2: Mix flour, cocoa, baking soda and salt on a separate wax sheet. Combine at a low-speed butter and brown sugars until they are fully blended. Then increase the speed to high and beat for 5 minutes until its fluffy. Then reduce the speed to medium while adding the eggs, each at a time. Next, beat the batter very well. Add in vanilla and blend, then alternate between flour and buttermilk. Finish by beating it there is a smooth texture.
Step 3: Spread the batter amongst the pans and place them in the oven. Bake for about 22-25 minutes or until the toothpick you put in the center comes out without a scrape of sake. After it finishes baking, make sure to let the cakes cool for 10 minutes. Make sure the cake is at room temperature before frosting.
Step 4: While the cake is cooling you can work on the best part, the frosting. Take a small bowl and mix cocoa with boiling water and stir until its completely smooth. Then in a separate large bowl, on medium speed, beat the butter and sugar until its fluffy. Move to medium-low and add the melted chocolate, cocoa mixture and beat until fully smooth. If the frosting looks runny, you can leave it in the refrigerator.
Step 5: Putting the cake together. Place one cake on the bottom and spread 1/3 cup of frosting. Then, put the second cake bottom side up with another 1/3 frosting. Then put the last layer bottom side up and cover with the last remains of frosting.
Step 6: Make the actual frosting by combining 1/3 cup unsweetened cocoa, 1/3 cup of boiling water, 2 stick of butter or margarine melted, 2 tablespoons of sugar, 12 ounces of semisweet chocolate, melted and cooled