Chocolate Cake

Makes 2 9 inch round cakes and chocolate buttercream to top

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350°. Grease 2 9 inch cake pans.

Step 2

Whisk flour, cocoa powder, sugar, baking soda, and salt together in a large bowl.

Step 3

In a stand mixer, whisk together oil, eggs, and vanilla on medium high speed. Add heavy whipping cream and whisk till combined

Step 4

Add dry ingredients into stand mixer and beat until well combined. Batter should be thin.

Step 5

Divide into pans and bake for 23-26 minutes or until toothpick comes out clean.

Step 6

Remove from oven and let cool IN PAN. Once cooled, wrap in cling wrap and chill in fridge.

Step 7

Beat butter in stand mixer until creamy, about 2 minutes

Step 8

Add confectioners sugar and Unsweetened cocoa powder, sifting it into the bowl to avoid clumps, as well as heavy cream, salt and vanilla extract.

Step 9

Beat on low speed for 1 minute. If too thin, add a bit more confectioners sugar. If too thick, add more whipping cream.

Step 10

After cakes are COMPLETLY COOLED, level off the tops and add a layer of butted cream between the top and bottom slice of cake. Frost top and sides with a crumb coat (thin dish layer of frosting) and let cool. Finish frosting as desired.

Step 11

Refrigerate cake for 30-40 minutes before serving.

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