Chocolate Layer Cake: Canadian Living Magazin

-CHOCOLATE ICING-
1 1/2 c Unsalted butter, softened
1/2 c Whipping cream
1 tb Vanilla
3 c Icing sugar
6 oz Unsweetened chocolate,
-melted and cooled

1. Greased three 9-inch round cake pans. Cut three 9-inch rounds of
parchment or waxed paper; place in pans, then turn greased side up.
In bowl with electric beaters, beat butter with 3/4 cup sugar until
fluffy. Beat in egg yolks, 1 at a time, beating well after each. Beat
in vanilla.

2. In separate bowl, sift together flour, cocoa and baking soda. Using
wooden spoon, stir flour mixture into butter mixture alternately with
buttermilk, making 3 additions of flour mixture and 2 of buttermilk.

3. In separate bowl and using clean beaters, beat egg whites until
soft peaks form; gradually beat in remaining sugar until stiff peaks
form. With spatula, fold one-quarter of the egg white mixture into
batter; fold in remaining egg whites in 2 additions.

4. Divide batter among pans and smooth tops. bake in 350F 180C oven
for 25-30 minutes or until cake tester inserted in centre comes out
clean and top springs back when lightly touched. Let cool in pans on
rack for 30 minutes. Remove from pans; let cool completely, paper
side down, on rack.

5. Chocolate icing: In bowl and using electric beaters, beat butter
until fluffy; gradually beat in cream. Beat in vanilla. Beat in icing
sugar, 1 cup at a time. Beat in melted chocolate until fluffy and
smooth.

6. Peel paper from bottom of 1 cake layer and place on cake plate;
spread 1 cup icing over top. Repeat with next layer. Removing paper,
place third layer on top. Spread remaining icing over top and side of
cake.

Variations: Mocha Fudge Cake: for icing, dissolve 2 tb espresso
powder or coffee granules in vanilla.

Tip: Before icing cake, layers can be wrapped in plastic wrap and
refrigerated for 1 day, or overwrapped in foil and frozen in rigid
airtight containers for up to 2 months.