Chocolate cake and topping with home ...

Preparation

1. Preheat oven to 350 degrees F. Grease and flour two forms 8-inch round cake.

2. In a small bowl, mix cocoa and boiling water, mixed up and smooth.

3. In a large bowl, cream the butter and sugar with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Beat the eggs, beat a one at a time after each addition. Beat in the vanilla and salt.

4. Add the baking powder

in the whey. Alternatively, add the buttermilk and flour to the dough, beating well after each addition, until everything is combined. Stir cocoa mixture until combined. Increase the mixer speed to high and beat for 3 minutes, scraping sides of bowl and paddle a few times. Share spread batter between prepared pans and smooth.

5. Bake until cake the sides of the pan and a toothpick inserted in center comes out clean pull out 30-35 minutes. Make sure you let the cakes in pans on wire rack to cool for 10 minutes. Turn cakes entry into the rack. Turn right and cool to room temperature.

6. Make the glaze: In a large bowl, mix the sugar and cocoa until smooth. In a medium bowl, using an electric mixer, beat the butter until smooth. Add 1 cup of the mixture until smooth cocoa and a tablespoon of cream. Repeat to add cocoa mixture and cream until everything is combined and the frosting is light and fluffy. Add vanilla and more

Cream, if needed for the desired consistency.

7. To assemble the cake: Cut the top of the layers of the cake with a long serrated knife, cut the increases. Place a cake layer on a plate. Spread 1 cup frosting. Cover with another layer of cake. Frost top and sides with remaining frosting.

Keep the temperature in the room cool cake until serving time; then in the refrigerator for up to 2 days a little overcast.