Chocolate Buttercream Cake

In honor of The Boy's 1/2 birthday, I made my most favorite chocolate cake recipe...Chocolate Buttercream Cake adapted from Barefoot Contessa. I've been making this cake for years and its dense, moist chocolately layers bring smiles to the faces of whomever I serve it to. Included is the Buttercream Frosting recipe, and while it is a jewel, the cake can carry off any favorite chocolate frosting beautifully (except purchased canned frosting because you know how strongly I feel about that).

*For best results, make sure all of your ingredients are at room temperature. Prepare your baking pans by greasing them generously and dust lightly with flour.

1 3/4 cups all-purpose flour

1 cup cocoa powder

1 1/2 tsp baking soda

3/4 cup butter (no substitutions)

2/3 cup granulated sugar

2/3 cup packed brown sugar

3 eggs

2 tsp vanilla extract

1 cup buttermilk

1/2 cup sour cream

Preheat oven to 350 degrees. Prepare 2-8" cake pans with butter and flour.

Combine flour, cocoa and baking soda in a small bowl. Set aside. In a bowl of an electric mixer fitted with a paddle attachment, cream the butter ans sugar on high speed until light, approximately 5 minutes. Add the eggs and vanilla and mix well. Combine the buttermilk and sour cream. On low speed, add the flour mixture and the buttermilk mixture alternately in thirds, beginning with the buttermilk mixture and ending with the flour mixture. Mix the batter only until blended. Batter will be thick.

Divide the batter between the two pans and smooth the tops with a spatula. Bake for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans. Allow to cool completely before frosting.

Chocolate Buttercream Frosting

10 oz bittersweet chocolate

8 oz semisweet chocolate

3 extra-large egg whites at room temperature

1 cup granulated sugar

Pinch cream of tarter

1/2 tsp salt

1 lb UNSALTED butter at room temperature

2 tsp vanilla extract

Chop the chocolate and melt in a bowl over simmering water until smooth. Allow to cool.

Mix the egg whites, sugar, cream of tarter and salt in the bowl of an electric mixer fitter with a whisk. Heat the egg whites in the bowl over simmering water until they are warm to the touch, about 5 minutes. Whisk on high speed for 5 minutes or until the meringue is cool and holds a stiff peak.

Add the butter, 1 tablespoon at a time, while beating on medium speed. Scrape down the bowl, add the chocolate and vanilla and mix for 1 minute or until the chocolate is completely blended in. If the buttercream seems very soft, allow it to cool and beat it again.