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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 1 |
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Ingredients:
1 1/4 cup(s) (2 1/2 sticks) butter, softened, divided use |
1 teaspoon(s) baking soda |
1 cup(s) buttermilk |
8 ounce(s) cream cheese, softened |
3 eggs, at room temperature |
1 32 ounce(s) package confectioners' sugar |
1 teaspoon(s) salt |
2 1/4 cup(s) sifted all-purpose flour |
4 ounce(s) sweet chocolate |
1 teaspoon(s) vanilla extract |
1/4 cup(s) warm water |
Directions:
1. Grease and flour three 9-inch round cake pans. Heat oven to 350 degrees. Combine the chocolate and warm water in a saucepan. Cook over medium heat until the chocolate is melted and smooth, stirring often. Remove from heat.
2. Combine 1 cup of the butter with the cream cheese and sugar in a large bowl. Beat with an electric mixer until light and fluffy. Add the chocolate mixture and vanilla and beat until light and fluffy. Remove 3 cups of the mixture and set aside for the frosting. (Leave remaining cream-cheese mixture in the mixer bowl.)
3. Mix the flour, baking soda and salt in a bowl. Set aside.
4. Add the remaining 1/4 cup butter to the remaining cream-cheese mixture. Beat until fluffy with the electric mixer. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl frequently.
5. With the mixer on low speed, alternately add the flour mixture and buttermilk, beginning and ending with the flour mixture. Pour batter evenly among the 3 prepared pans. Bake 25 minutes, or just until a cake tester inserted into the center comes out clean.
6. Cool the cakes in the pans on a wire rack for 10 minutes. Then remove cakes from pans and cool completely on a wire rack.
7. When the cakes are completely cool, spread the reserved frosting between the layers, assemble the cake, and frost the top and sides.
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