- 2 1/4 cups all-purpose flour*
- 3/4 cup + 1 tablespoon Dutched cocoa powder
- 2 teaspoons baking soda
- 2 cups Imperial Sugar Extra Fine Granulated Sugar
- 2 large eggs
- 1 cup buttermilk
- 1 cup vegetable oil
- 1 tablespoon vanilla extract
- 1 teaspoon salt
- 1 cup water
- 1 cup (2 sticks) very soft butter
- 1 cup Imperial Sugar Extra Fine Granulated Sugar
- Pinch salt
- 3/4 cup evaporated milk, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
- 4 ounces best quality semi or bittersweet chocolate
- 1 tablespoon honey or Imperial Sugar Extra Fine Granulated Sugar
- Cocoa powder for dusting, optional
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- Preheat oven to 310°F.
- Butter and flour three 8-inch baking pans and set aside. (Fitting a round piece of parchment paper on bottom of baking pan is highly recommended for easy removal of cake.)
- Sift together flour, cocoa powder, baking soda, and sugar and set aside.
- In a bowl large enough to hold all ingredients whisk eggs and buttermilk until well combined. Add oil, vanilla, and salt and whisk smooth.
- Meanwhile, heat water until hot.
- Add dry ingredients, buttermilk-egg mixture, and whisk smooth. Add hot water in 3 increments while whisking batter smooth in between additions.
- Divide batter evenly into pans and place in oven, bake for 40-45 minutes until center of cake bounces back when lightly pressed with a finger or until an inserted toothpick comes out clean.
- After 5 minutes, turn upside down on a plastic food-lined surface and allow to cool completely before frosting, about 1 hour.
- Meanwhile, prepare buttercream. Preferably in a stand mixer, cream soft butter and sugar until light and fluffy. Mix for at least 3 minutes.
- Add salt and gradually add evaporated milk in 2-3 tablespoon amounts mixing for at least a minute before adding more. Add vanilla extract. If desired, a lighter buttercream can be obtained by adding another 1/4 cup of evaporated milk.
- If at any time cream is heavy or slightly curdling appears, it is fixed by slightly warming the bowl while whisking. Set bottom of bowl in lukewarm water for a few seconds and stir or whisk well. In no time cream will become glossy and smooth.
- Place a cake layer on a serving plate and remove parchment. Spread half of cream onto cake layer. Top with another cake layer and repeat procedure.
- For glaze, chop chocolate into small pieces and place in a small bowl. Bring heavy cream and honey to a boil and pour onto chocolate. Stir or whisk until smooth. Pour onto cake.
For a smooth and creamy buttercream frosting, all ingredients should be at the same temperature. If your liquid was not at room temperature the mixture cannot homogenize and will take on a curdled appearance (become soupy looking). This is a sign that the mixture is still too cold. Rapidly stirring and gentle warming will emulsify the buttercream to a smooth and creamy consistency. Continue to mix while using a hair dryer on the outside of mixing bowl until the perfect consistency is reached. For additional tips on how to make the perfect buttercream, watch our How to Fix a Broken Buttercream video.