Ingredients
Method
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cocoa powder. Set aside.
- In a larger bowl, beat the softened butter and sugar together until light and fluffy, about 2-3 minutes.
- Add eggs one at a time, mixing in the vanilla extract. Beat well after each addition.
- Gradually mix in the dry ingredients alternately with the buttermilk, starting and ending with dry ingredients.
Baking
- Divide the batter between the two prepared pans and smooth the tops.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Filling and Assembly
- Whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Once the cakes are cooled, place one layer on a serving plate and spread the chocolate cream filling on top. Place the second layer on top.
Serving
- Chill in the refrigerator for about an hour before slicing, or serve immediately.
Notes
For a lighter option, substitute half the all-purpose flour with almond flour or use coconut cream instead of heavy cream. Ensure baking powder and soda are fresh to guarantee rising.
