{Classic chocolate layer cake, by Tramontina}

This classic chocolate cake recipe is the cake of all cakes. It’s rich enough to make you close your eyes in total delight but light enough to eat the biggest slice your plate will hold.

SERVES: 8
PREP TIME: 1 HOUR
COOK TIME: 35 MINUTES
DIFFICULTY: MEDIUM

INGREDIENTS

Cake:

1 cup cocoa powder
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3/4 cup unsalted butter, room temperature
1 ½ cups packed brown sugar
4 Tablespoons granulated sugar
2 eggs
2 egg yolks
1 ½ cups buttermilk
2 teaspoons vanilla extract

Frosting:

4 ounces unsweetened chocolate, melted and slightly cooled
3 cups powdered sugar, sifted
1 cup unsalted butter, room temperature
1/4 teaspoon salt
2 Tablespoons heavy cream
1 teaspoon vanilla extract

INSTRUCTIONS

Cake:

1. Grease two 10-inch round cake pans. Cut rounds of parchment to line just the bottom of each pan. Coat the inside walls with flour by placing a spoonful in each pan and shaking
it around until the sides are evenly covered. Shake out excess flour.
2. Combine cocoa powder, flour, baking soda, baking powder, and salt and sift to remove lumps. Set aside.
3. In an electric mixer, beat butter and sugars until fluffy, scraping down bowl every now and then to make sure every last bit gets combined.
4. Add eggs, yolks, vanilla, and beat until combined.
5. In 3 alternating additions, add buttermilk and then dry mixture until combined. In other words, add ⅓ of your dry mixture and ⅓ of your buttermilk, mix until combined, then continue until all dry ingredients and buttermilk are combined. Scrape down the bowl to
remove any other lumps and mix one more time to fully incorporate.
6. Pour batter evenly into into two cake rounds. Bake 25-35 minutes, until toothpick inserted into the center comes out clean.
7. Cool on rack in pans for 5-10 minutes. Grease your cooling rack(s) and turn cakes on to racks to cool completely. Once cool, remove the parchment paper.

Frosting:

1. Using an electric mixer, beat butter, sugar, and salt until fluffy.
2. Slowly pour in cooled chocolate, heavy cream, and vanilla until combined. Whip a 1-2 minutes until smooth and fluffy.

Assembly:

1. Place 1 cooled layer onto serving surface. Spread about 1 ½ cups of frosting on first layer, until it spills over the sides.
2. Place in fridge for 10 minutes. Remove from fridge, place other layer of cake on frosting and top with existing frosting, spreading around the sides and smoothing all around. You can also make swirls in the cake for a more rustic and classic look.
3. Keep at room temperature for a day or two—if you can make it last that long!