Chocolate cake layer and the final home ...

Preparation

Grease 1 Preheat oven to 350 ° F. and lightly flour two 8 inch round cake pans.

2 In a small bowl, combine cocoa and boiling water until blended and smooth.

3 In a large bowl, beat butter and sugar with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Beat the eggs, beating one at a time well after each addition. Beat in the vanilla and salt.

4 Mix the baking soda into the buttermilk. Alternatively, add buttermilk and flour to the dough, beating well after each addition, until just combined. Stir in cocoa until smooth. Increase the mixer speed to high and beat for 3 minutes, scraping sides of bowl and beat a few times. Share distributes the mixture into the prepared pans and smooth.

5 cake bake until the pan drag the sides and a toothpick inserted in the center will come out clean, 30-35 minutes. Place the cakes in pans on a cooling rack for 10 minutes. Turn the cake on racks. On the right side and allowed to cool to room temperature.

6 Make the frosting: In a large bowl, mix sugar and cocoa until smooth. In a medium bowl with an electric mixer, beat the butter until smooth. 1 cup of cocoa mixture and 1 tablespoon cream until smooth. Repeat ADD cocoa mixture and cream, united to all, and the glaze smooth and fluffy. Add vanilla and cream, if needed additional for the desired consistency.

7 To assemble the cake: Cut the top of the cake layers with a long knife, saw, cut the raised areas. Insert serve a cake layer on a plate. Spread 1 cup frosting. Cover with a further layer of the cake. Frost the sides and top with the remaining frosting.

Let the cake cool to room temperature until ready to serve; something then covered in a refrigerator for up to 2 days.