Chocolate Layer Cake with Vanilla Buttercream

Instructions

1. For the cake, preheat the oven to 350ºF. Butter three 9-inch round nonstick cake pans and line the bottoms with waxed paper.

2. Bring 2 cups of water to a boil in a medium saucepan over medium-high heat. Remove from the heat, add the cocoa powder, and whisk until smooth. Allow to cool to room temperature, about 30 minutes.

3. Beat the butter in a large mixing bowl with an electric mixer on medium speed for 1 minute. Add the granulated sugar and beat until fluffy, about 2 minutes, scraping down the sides of the bowl occasionally. Add the eggs and vanilla extract and beat until well blended.

4. In a separate bowl, whisk together the flour, baking powder, baking soda and salt. Alternately add the dry ingredients and the cooled cocoa mixture to the butter mixture in three additions. Beat until thoroughly mixed.

5. Divide the batter evenly among the prepared pans. Bake for 25 to 30 minutes or until a cake tester inserted in the centers of the cakes comes out clean. Transfer the pans to wire racks. Let cool in the pans for 10 minutes. Remove the cake layers from the pans and gently peel off the waxed paper. Let cool completely.

6. For the filling, beat together the powdered sugar, butter, and vanilla extract until smooth and spreadable. Set aside.