Sweet Chocolate Layer Cake

Serves: 12Hands-on: 25 minutesTotal: 1 hourDifficulty: Medium

Serves: 12


  • 4 oz. sweet chocolate
  • ⅓ cup water
  • 1 cup sugar
  • 2⅔ cups butter, softened
  • 3 egg yolks
  • 1 tsp. vanilla extract
  • 1¾ cups sifted cake flour
  • 1 tsp. baking soda
  • ½ tsp. salt
  • ⅔ cup buttermilk
  • 3 egg whites
  • ½ cup butter
  • 1½ cups buttermilk
  • 2 Tbsp. unsweetened cocoa powder
  • 1 lb. confectioners’ sugar
  • ½ tsp. salt
  • ½ tsp. vanilla extract


  • Preheat oven to 350°F. Line the bottom of 2 round cake pans (9") with parchment paper and grease the sides.
  • In a small saucepan, combine the chocolate with the water. Stir over low heat until the chocolate melts. Remove from the heat and let cool. In a large bowl, cream the butter. Gradually add the sugar, creaming until light and fluffy. Beat in the egg yolks one at a time, beating well after each addition. Mix in the vanilla and the chocolate. In another bowl, sift together the sifted flour, baking soda, and salt. Add the flour mixture to the creamed mixture alternately with the buttermilk, beating well after each addition. Beat the egg whites until stiff peaks form and fold into the batter. Pour into the prepared pans.
  • Bake for about 25 minutes, or until a knife comes out clean. Cool on racks.
  • Meanwhile, make the frosting: Put the butter, cocoa, and buttermilk in a saucepan and bring to a boil. Remove from the heat and add the sugar, salt, and vanilla, mixing well. Frost cake.