1 3/4 cups all-purpose flour
1 cup unsweetened cocoa powder — less one tablespoon
1 1/4 teaspoons baking soda
1/8 teaspoon salt
3/4 cup butter — softened
2/3 cup sugar
2/3 cup brown sugar — firmly packed
2 eggs — large
2 teaspoons vanilla extract
1 1/2 cups buttermilk
FROSTING AND GARNISH 1/2 cup butter — softened
1 1/2 cups confectioner’s sugar — sifted
3 oz unsweetened chocolate — melted
2 teaspoons vanilla extract
Chocolate shavings — optional
Preheat oven to 350 F. Line bottom of two 9 inch round cake pans with waxed pa per. Grease paer and side if pans. Dust with flour.
Mix flour, cocoa, baking soda, and salt. In another bowl, beat butter , sugar, and brown sugar at medium speed until light and fluffy. Add eggs, 1 at a time , beating well after each addition. Add vanilla.
At low speed, alternate beat flour mixture and buttermilk into butter mixture j ust until blended. Divide batter equally between prepared pans.
Bake cakes until a toothpick inserted in the center comes out clean, 25 to 30 m inutes. Transfer pans wire racks to cool for 10 minutes. Turn out into racks. Remove paper. Turn layers top side and cool completely.
To prepare frosting, beat butter and confectioner’s sugar at medium until light and fluffy. Add melted chocolate and vanilla; continue beating until shiny an d smooth.
Place 1 cake layer on a serving plate; spread with frosting. Top with remaiini ng cake layer. Spread with frosting on top and sides of cake. Let cake stand for at least 30 minutes before sprinkling with chocolate shavings and slicing.