1 3/4 cups all-purpose flour
1 cup unsweetened cocoa powder (less 1 tbsp.)
1 1/4 tsp. baking soda
1/8 tsp. salt
3/4 cup (1 1/2 sticks) butter, softened
2/3 cup sugar
2/3 cup brown sugar, firmly packed
2 eggs, large
2 tsp. vanilla extract
1 1/2 cups buttermilk

Preheat oven to 350°F. Line bottom of two 9-inch round cake pans with waxed paper. Grease paper and side of pans and dust with flour (or use Baker's Joy).

Mix flour, cocoa, baking soda and salt. In another bowl, beat butter and sugars at medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla.

At low speed, alternate beaten flour mixture and buttermilk into butter mixture just until blended. Divide batter equally between both prepared pans.

Bake at 350°F until a toothpick inserted in the center comes out clean, about 25 to 30 minutes. Transfer pans wire racks to cool for 10 minutes. Turn out into racks.

Remove paper. Turn layers top side and cool completely.

FROSTING AND GARNISH:

1/2 cup (1 stick) butter, softened
1 1/2 cups confectioners' sugar, sifted
3 (1 oz. ea.) sq. unsweetened chocolate, melted
2 tsp. vanilla extract
chocolate shavings, for garnish (optional)

Beat butter and confectioners' sugar at medium until light and fluffy. Add melted chocolate and vanilla; continue beating until shiny and smooth.

Place 1 cake layer on a serving plate; spread with frosting. Top with remaining 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.

Makes one (2 layer) cake.

Submitted By: Abby