Buttermilk Chocolate Layer Cake

By: The Food Hunter

Did you know that creative activities, such as baking, help people feel more relaxed and can elevate happiness? It's true! But before you can truly enjoy the mindful benefits of baking, it’s important to master the basics.  

Now through June, Nielsen-Massey is bringing back their six-part series on BetterYourBake.com. In addition to the currently available techniques, you will have access to three brand new techniques. Each will include a step-by-step video, pro tips from the team and delicious, seasonal recipes.  

If you are ready to take your baking skills to the next level I suggest checking out Nielsen-Massey's #BetterYourBake technique based videos. They are prefect for learning new skills and mastering the basics of baking.

The technique I found particularly helpful for the recipe below was: How to Fill a Pastry Bag.  It is easier than you might think. Once you watch the video, adding flair to any pastry will be a breeze.

Buttermilk Chocolate Layer Cake
1 cup sugar
1-3/4 cups all-purpose flour
3/4 cup Hershey's Cocoa Powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup buttermilk
1 cup water
1/2 cup vegetable oil
1 teaspoon vanilla extract

Heat oven to 350°F. Grease and flour two 9 inch round pans. Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl.
Add eggs, buttermilk, water, oil and vanilla; beat on medium speed of mixer 2 minutes (batter will be thin).

Pour batter evenly into prepared pans. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost as desired.

Chocolate Buttercream Frosting

1 cup unsalted butter (2 sticks)

3 cups confectioners (powdered) sugar
½ cup cocoa powder
½ teaspoon salt
1 tablespoon vanilla extract 

4 tablespoons heavy cream

Cream butter in a mixer with the paddle attachment on medium speed. Add powdered sugar and cocoa. Mix on the lowest speed until the sugar and cocoa are absorbed by the butter. Increase mixer speed to medium and add vanilla extract, salt, and cream and beat for 3 minutes.

If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional cream 1 tablespoon at a time.  Fill your pastry bag and decorate.