Preheat the oven to 350°F/180°C.
Prepare two 8” (20cm) round baking pans. Butter bottom and sides of pans. Cut and place parchment paper in the bottom of each pan and grease the top of the paper. Dust pans with cocoa powder.
In a large bowl add flour, cocoa, sugar, baking soda, baking powder, and salt. Combine and add buttermilk and vegetable oil. Continue stirring batter and scrape down the sides of the bowl.
Next, whisk eggs in a separate bowl and add to the batter. Continue whisking adding the vanilla and hot water. Whisk by hand or beat for 2 minutes with an electric mixer. Divide batter evenly between baking pans.
Bake for 35-40 minutes or until a toothpick comes out clean when inserted into the centre of the cake. Transfer to wire racks to let cool for 15 minutes. Remove cakes from pans by sliding an offset spatula around the edges and gently invert the cakes onto the racks.
Let the cake cool completely before adding frosting. Cake can be wrapped in plastic wrap and refrigerated to up to 3 days or frozen for 2 months.
In a large mixing bowl, add butter and cocoa powder. Add one cup of powdered sugar, salt, vanilla, and add a little milk. Blend adding more powdered sugar and milk until all ingredients are combined, beating until fluffy.
Frost and decorate the cake using shaved chocolate and serve with fresh strawberries.
Bakers Note: Use different shaped cake pans to make smaller cakes for sharing. Just reduce the baking time by 10 minutes and check regularly for doneness.
For enhanced flavor and color use Dutched cocoa.
Preheat the oven to 350°F/180°C.
Prepare two 8” (20cm) round baking pans. Butter bottom and sides of pans. Cut and place parchment paper in the bottom of each pan and grease the top of the paper. Dust pans with cocoa powder.
In a large bowl add flour, cocoa, sugar, baking soda, baking powder, and salt. Combine and add buttermilk and vegetable oil. Continue stirring batter and scrape down the sides of the bowl.
Next, whisk eggs in a separate bowl and add to the batter. Continue whisking adding the vanilla and hot water. Whisk by hand or beat for 2 minutes with an electric mixer. Divide batter evenly between baking pans.
Bake for 35-40 minutes or until a toothpick comes out clean when inserted into the centre of the cake. Transfer to wire racks to let cool for 15 minutes. Remove cakes from pans by sliding an offset spatula around the edges and gently invert the cakes onto the racks.
Let the cake cool completely before adding frosting. Cake can be wrapped in plastic wrap and refrigerated to up to 3 days or frozen for 2 months.
In a large mixing bowl, add butter and cocoa powder. Add one cup of powdered sugar, salt, vanilla, and add a little milk. Blend adding more powdered sugar and milk until all ingredients are combined, beating until fluffy.
Frost and decorate the cake using shaved chocolate and serve with fresh strawberries.
Bakers Note: Use different shaped cake pans to make smaller cakes for sharing. Just reduce the baking time by 10 minutes and check regularly for doneness.
For enhanced flavor and color use Dutched cocoa.
