1 cup butter, softened
1 1/2 cups granulated sugar
1 tsp vanilla
2 cups all-purpose flour
1/2 cup cocoa powder
1 tsp each baking powder and soda
1/4 tsp salt
1 1/2 cups buttermilk
1 1/2 cups unsalted butter, softened
1/2 cup whipping cream
1 tbsp vanilla
3 cups icing sugar
6 oz. unsweetened chocolate, chopped, melted and cooled
Grease two 8-inch springform pans or grease two 8-inch round metal cake pans and line bottoms with parchment or waxed paper. Set aside.
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. Spoon into prepared pans, smoothing tops.
Bake in centre of 350 F oven for 30 to 35 minutes or until cake tester inserted in centre comes out clean. Let cool on racks for 20 minutes. Remove from pans; let cool completely on racks. (Make Ahead: Wrap layers separately in plastic wrap and refrigerate for up to 1 day or overwrap with heavy-duty foil and freeze for up to 2 weeks.) Cut each cake horizontally into 2 layers.
Chocolate Icing: In bowl, beat butter until fluffy; gradually beat in cream. Beat in vanilla. Beat in icing sugar, 1 cup at a time. Beat in melted chocolate until light and 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 of the icing; cover with remaining half, cut side down. Spread top with another 3/4 cup of icing. Repeat with remaining layers, spreading remaining icing over top and sides. Remove paper strips. (Make Ahead: Cover loosely and refrigerate for up to 2 days. Let come to room temperature before serving.) Makes 12 servings.
Source: The Complete Canadian Living Cookbook, 2001