- 1 cup Sweet Ground Chocolate and Cocoa (or use 1/2 cup ground unsweetened cocoa powder and increase the total amount of sugar below to 1 1/4 cups)
- 1 1/2 cups sifted cake flour
- 1 1/2 tablespoons Flour Cake Enhancer (optional)
- 3/4 cup sugar
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon salt
- 2/3 cup butter, softened (that’s 10 2/3 tablespoons)
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- Cocoa Whipped Cream (recipe below)
- Preheat oven to 180ºC.
- Prepare two 8″ x 1 1/2″ round cake pans by spraying with non-stick cooking spray and then lining with parchment or wax paper circles.
- Into a mixer bowl fitted with a whisk attachment (or in a large mixing bowl if you’re using a hand mixer), sift flour with ground chocolate, cake enhancer, sugar, baking soda, cream of tartar, and salt.
- Add butter and 3/4 cup buttermilk. Beat on low speed to combine ingredients. Scrape sides of bowl and then beat on low-medium speed for 2 minutes.
- Add 1/4 cup buttermilk, eggs, and 1 teaspoon vanilla. Beat additional 2 minutes.
- Spread batter into prepared pans. Bake at 350ºF for 30 to 35 minutes.
- Cool on racks for 10 to 15 minutes; remove from pans.
- When cakes are cool, cut each one in half so you have four cake layers. Place one layer on a serving plate and spread with about 3/4 cup cocoa whipped cream. Repeat with other layers, and then frost the top and sides. Sprinkle with chocolate sprinkles or shaved chocolate, if desired.
Cocoa Whipped Cream:
- 3/4 cup unsweetened cocoa powder
- 3/4 cup sugar
- 1/4 cup plus 2 tablespoons hot tap water
- 3 cups cold heavy whipping cream
- In mixer bowl with a wire whisk attachment (or in a tall mixing bowl, if you’re using a hand mixer), mix cocoa, sugar & hot water, mixing to form a paste.
- Allow to cool before adding cream.
- Add cream and start mixing on low to incorporate cream into cocoa paste. Stop the mixer and scrape the bowl.
- Mix on high until stiff peaks form.