Decadent Chocolate Cake

Decadent Chocolate Cake

What You Need

*Cake
Unsalted butter, softened (for pans)
3/4 cup unsweetened cocoa powder (plus more for pans)
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt
2 large eggs
3/4 cup low-fat buttermilk
3/4 cup warm water
3 Tbsp vegetable oil
1 tsp pure vanilla extract
Sifter
Wire cooling racks
Mixer (or Bowl and hand mixer)
2-8 inch round cake pans (2 inches deep)
* Chocolate frosting (recipe follows)
Before You Start: Preheat oven to 350 degrees. Butter cake pans and dust with cocoa

Lets Make It! Sift cocoa, flour, sugar, baking soda, baking powder, and salt into the bowl of a mixer. Beat on low speed until just combined. Raise speed to medium, and add eggs, buttermilk, water, oil, and vanilla. Beat until smooth, about 3 minutes.. Divide batter between pans. Bake about 35 minutes (until set and a toothpick inserted into the centers comes out clean). Let cool for 15 minutes. Turn out from pans. Transfer, faceup, to wire racks. Let cool completely. Spread 2 cups chocolate frosting onto top of 1 cooled layer. Top with remaining layer; frost top and sides with remaining 2 cups frosting.

*Frosting

2 1/4 cups confectioners' sugar
1/4 cup unsweetened cocoa powder
Pinch of salt (about ¼ tsp)
6 oz. cream cheese, (softened)
1 1/2 sticks unsalted butter (softened)
9 oz. bittersweet chocolate (melted and cooled slightly)
3/4 cup creme fraiche (or sour cream)
Lets Make It! In a bowl sift together sugar, cocoa, and salt. Beat cream cheese and butter with a mixer on medium-high speed until smooth. Reduce speed to medium-low; gradually add sugar-cocoa mixture, and beat until combined. Pour in chocolate in a slow, steady stream. Add creme fraiche; beat until combined and smooth.