Our absolutely favorite chocolate cake
I've made a lot of chocolate cakes in my life but have now settled on this one as the very best chocolate cake and - more importantly - the very best chocolate icing. It makes two relatively low 8" layers so you get more frosting per serving! We know this as "good Jeimy cake" after the person I first made it for...
1/3 cup cocoa plus enough to dust the pans
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 stick softened salted butter
1 teaspoon vanilla
1 cup sugar
5/8 cup buttermilk
1 cup cake flour
Preheat oven to 375 degrees.
Put an 8" round cake pan on wax paper and trace it with the back of a knife. Cut out the wax paper circle. Butter the bottom of the cake pan. Add the wax paper. Butter the wax paper and sides of the pan. Repeat with other pan. Dust both with cocoa powder.
Melt chocolate in a microwave-safe mixing bowl. Add cocoa, salt, baking powder, butter, vanilla and sugar and cream well. Add eggs separately beating after each. Add buttermilk and flour and mix.
Pour evenly into the two pans and bake for about 15 minutes. Turn out onto a cooling rack and in about five minutes spread raspberry jam on top of each layer. It will sink in to seal the cake and prevent it from drying out.
When the layers are cool, put the thicker one flat side up on your cake plate. Put strips of wax paper under its edges to keep the plate clean while you frost it. Frost the top of the first layer, then put the second layer flat side down on top of the iced bottom layer and frost the rest.
7 tablespoons salted softened butter
1 teaspoon vanilla
pinch of salt
5-6 tablespoons buttermilk (approximate)
3-1/3 cup confectioners sugar (approximate)
Melt chocolate in microwave-proof mixing bowl. Add the rest of the ingredients and beat them well. If it's too stiff add more buttermilk. If it's too soft add more confectioners sugar.