Moist, fluffy, and tender, this tall cake is crowned with billow of scrumptious chocolate buttercream frosting.

From Chocolate Bliss

• ¼ cup unsalted butter, softened
• 1 ⅔ cups sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• ⅔ cup unsweetened Dutch-processed cocoa powder
• 1 ¼ teaspoons baking soda
• ½ baking powder
• 1 teaspoon salt
• 1 cup buttermilk
• Chocolate Buttercream Frosting (recipe below)

Preheat the oven to 350°F. Butter and flour two 9-inch round cake pans; knock out the excess flour. In a large bowl, beat the butter, sugar, eggs, and vanilla with an electric mixer on high speed for 3 minutes. In a medium bowl, combine the flour, cocoa, baking soda, baking powder, and salt. Alternately add portions of the flour mixture and the buttermilk to the butter mixture, blending after each addition.

Divide the batter evenly between the prepared pans and smooth the tops. Bake for 30 to 35 minutes, or until a skewer inserted in the center comes out clean. Let cool in the pan for 5 minutes, then run a knife around the edges. Unmold each cake and let cool for at least 45 minutes before frosting. Using an icing spatula, frost the top of one cake layer, then top with the second cake layer. Use the remaining frosting to coat the top and sides of the the cake.

Makes 10 to 12 servings

Chocolate Buttercream Frosting

• 3 ounces unsweetened chocolate, grated or chopped
• 2 ½ cups powdered sugar
• 5 tablespoons milk
• 6 tablespoons butter, softened
• ¼ teaspoon salt
• 2 teaspoons vanilla extract

In a double boiler over simmering water, melt the chocolate. Or, melt the chocolate in a microwave on medium. In a medium bowl, beat the sugar and milk with an electric mixer until smooth. Beat in the melted chocolate, butter, salt, and vanilla until smooth. If the frosting is too runny, beat in more powdered sugar.

For tips on melting chocolate (and other great chocolate tips), check out Sharon's Blog!