DESCRIPTION
Time to reward yourself with this super moist, award winning Chocolate Layer Cake! Its fabulously moist cake with its superb frosting will put you into orbit!

Yields: 10 Servings
Prep Time: 1 hour
Cook Time: About 40 minutes

INGREDIENTS

CAKE

1/2 cup natural unsweetened cocoa powder
(spooned into cup to measure, then leveled)
1 cup lukewarm water, divided
1/2 cup buttermilk
1-1/2 cups cake flour
(spooned into cups to measure, then leveled)
3/4 teaspoon baking soda
1 cup sugar
1/2 cup (packed) golden brown sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs, room temperature, beaten to blend

FROSTING

10 Tablespoons (about 1-1/4 sticks of unsalted butter)
1-1/2 cups (packed) golden brown sugar
1 cup natural unsweetened cocoa powder
2 teaspoons instant espresso
1 cup heavy whipping cream
2 teaspoons vanilla extract

Also remember: You will need 3 9-inch diameter cake pans with 1 1/2 inch-high sides to bake the cakes.

DIRECTIONS

CAKE
Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 350ºF.

Butter three 9-inch-diameter cake pans with 1-1/2-inc-high sides. Line with parchment paper rounds; butter parchment.

Whisk cocoa and 1/2 cup warm water in small bowl.

Whisk buttermilk and 1/2 cup water in another small bowl.

Sift flour, baking soda, and 1/4 teaspoon salt into medium bowl.

Using electric mixer, beat both sugars and butter in large bowl until pale yellow and fluffy (mixture will appear granular), about 5 minutes.

With mixer running, gradually add beaten eggs, then beat until smooth and fluffy, about 15 seconds.

Add cocoa mixture; beat to blend. Add flour mixture in 3 additions alternately with buttermilk mixture in 2 additions, beating to blend after each addition.

Divide batter among pans (about 1-3/4 cups each).

Bake until tester inserted into center comes out clean, reversing pans halfway through baking, about 18 minutes into the baking cycle. Cool complete in pans on racks.

FROSTING

Melt butter in medium saucepan over medium heat. Stir in sugar, cocoa, espresso powder, and 1/2 teaspoon (scant) salt. Gradually stir in cream.

Stir until mixture is very hot and just begins to simmer at edges. Reduce heat to low; stir one minute to let flavors blend.

Transfer to medium bowl; stir in vanilla (frosting will resemble chocolate sauce) Chill until just thickened, stirring occasionally, about 1--1/2 hours. Let stand at room temperature.

Run knife around cake sides. Carefully invert 1 cake onto plate (cake is very tender); peel off parchment.

Spread with 1/2 cup frosting. Invert second cake onto palm of hand. Position cake 2 inches above frosted cake layer. Carefully slide cake onto first cake layer. Peel off parchment.

Spread cake with 1/2 cup frosting. Repeat with third cake layer.

Spread remaining frosting over top and sides of cake.

Cut into wedges and serve.

MAKE AHEAD!
This cake stores marvelously and may be made 1 day ahead. Cover with cake dome, and let stand at room temperature.