Shelly's Recipe

CHOCOLATE FANTASY LAYER CAKE

Category: Cakes

1 cup butter, room temperature
1-1/2 cups brown sugar
1 tsp instant coffee granules
3 eggs, room temperature
1-1/2 cups buttermilk, room temperature
1 tbsp vanilla or 3 tbsp Kahlua
2 cups flour
1 cup unsweetened cocoa powder, sifted after measuring
1-1/2 tsp baking soda
3/4 tsp salt

Preheat oven to 350. Set oven rack to the second-lowest position. Grease the sides of two 9-inch round cake pans (preferably bakers-quality pans) then line the bottoms of both pans with parchment paper.

In a large bowl cream butter with brown sugar and coffee granules until light and fluffy, about 5 minutes. Add in eggs one at a time beat well after each addition, after the addition of all the eggs continue beating for about 3 minutes. Beat in vanilla until combined

In a bowl sift the flour with cocoa, baking soda and salt; reduce the speed to low and add in the flour mixture alternating with the room temperature buttermilk in 3 additions scraping down the sides of the bowl on each addition. Divide the batter evenly between the two prepared pan. Bake for 30-35 minutes or until the cakes test done. Cool and frost as desired.

NOTE: This is a rich moist chocolate cake with a delicious cream cheese coconut filling then topped with chocolate glaze