Ingredients
Method
- Preheat oven to 350°F (177°C)
- Whisk flour, cocoa powder, baking soda, and salt in a mixing bowl
- Add buttermilk, vegetable oil, brown sugar, and eggs. Mix on medium speed until smooth
- Divide batter between two 9-inch cake pans. Bake 30-35 minutes until toothpick comes out clean
- Heat heavy cream and unsalted butter in a saucepan over medium heat until melted, not boiling
- Whisk in 1/4 cup cocoa powder and 1/2 cup granulated sugar until smooth. Simmer 5 minutes while cake cools completely
- Place first cooled cake layer on a serving plate. Spread half the glaze over the top. Add second layer and remaining glaze
- Use an offset spatula to smooth glaze for even coverage
Nutrition
Notes
Wrap pans in parchment paper 'parchment bath' for even browning
Measure cocoa powder precisely—1 tsp overage dries the texture
Room temperature eggs whip better for proper aeration
Let glaze cool to warm (150-140°F) before pouring to prevent layer collapse
Avoid overmixing batter to prevent dense texture
Measure cocoa powder precisely—1 tsp overage dries the texture
Room temperature eggs whip better for proper aeration
Let glaze cool to warm (150-140°F) before pouring to prevent layer collapse
Avoid overmixing batter to prevent dense texture