Table of Contents
Beat in eggs, 1 at a time; beat in vanilla. In separate bowl, sift together flour, cocoa, baking powder, baking soda and salt. Stir into butter mixture alternately with buttermilk, making 3 additions of dry ingredients and 2 of buttermilk. Spoon into 2 greased then parchment paper–lined 9-inch (1.5 L) round metal cake pans.
Beat in chocolate until fluffy. Place 1 layer, cut side up, on cake plate. Slide strips of waxed paper between cake and plate. Spread cut side with about 3/4 cup (175 mL) of the icing; cover with remaining half, cut side down. Spread top with another 3/4 cup (175 mL) of the icing.
Preheat oven to 350 °F (180 °C). Lightly butter 13 x 9-inch (33 x 23 cm) metal cake pan and line bottom with parchment paper. In large bowl, whisk half of milk with cocoa to make a smooth paste. In microwave or saucepan on medium heat, heat remaining milk just until steaming.
In large bowl, beat butter with sugar until light and fluffy. Beat in eggs, 1 at a time; beat in vanilla. In separate bowl, sift together flour, cocoa, baking powder, baking soda and salt. With wooden spoon, stir into butter mixture alternately with buttermilk, making 3 additions of dry ingredients and 2 of buttermilk.
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