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Old fashioned chocolate layer cake

Old fashioned chocolate layer cake


12 tablespoons unsalted butter,softened but still cool 
1 1/4 cups sugar 
2 large eggs,at room temperature 
1/2 teaspoon baking soda 
1/2 teaspoon salt 
1/2 cup nonalkalized Cocoa such as hersheys 
2 teaspoons instant espresso or instant coffee 
2 teaspoons vanilla extract 
1 cup buckwheat flour
1/4 cup rice flour 
1/4 cup water


Beat sugar and butter in large bowl until well blended. Beat in eggs and vanilla. Beat in chocolate mixture. Mix flour and baking soda in medium bowl. Add to butter mixture and beat just until combined.

Divide batter among prepared pans. Bake until cakes begin to pull away from sides of pans and tester inserted into center comes out clean, about 25 minutes. Transfer pans to racks and cool 10 minutes. Using small knife, cut around sides of pans to loosen cakes. Turn cakes out onto racks and cool completely. (Can be prepared 1 day ahead. Wrap tightly in plastic and store at room temperature.)

  1.  Frosting

  1. Melt butter and chocolate in small saucepan over low heat, stirring until smooth. Transfer to large bowl; cool. Add sugar, cream and vanilla; beat until smooth. If necessary, refrigerate until firm enough to spread.
  1. Place 1 cake layer on platter. Spread 1/2 cup frosting over top. Top with another cake layer. Spread 1/2 cup frosting over top. Top with remaining cake layer. Spread remaining frosting over sides and top of cake in decorative swirls. (Can be prepared 1 day ahead. Cover with cake dome and store at cool room temperature.)

    Preheat oven to 350°F. Butter and flour three 9-inch round cake pans with 1 1/2-inch-high sides.Combine water, chocolate and coffee powder in heavy small saucepan. Stir over low heat until chocolate melts and coffee powder dissolves. Remove from heat. Cool.