One-Pan Double Chocolate Cake

Chocolate Cake
- 3/4 cup unsweetened cocoa powder, plus more for pans (175 mL)
- 1-1/2 cups all-purpose flour (375 mL)
- 1-1/2 cups sugar (375 mL)
- 1-1/2 tsp baking soda (7 mL)
- 3/4 tsp baking powder (4 mL)
- 3/4 tsp salt (4 mL)
- 2 large eggs (2)
- 3/4 cup buttermilk (175 mL)
- 3/4 cup water (175 mL)
- 3 Tbsp canola oil (45 mL)
- 1 tsp vanilla extract (5 mL)
Classic Buttercream Frosting
- 3 cups confectioner’s (icing) sugar (750 mL)
- 3/4 cup unsweetened cocoa powder (175 mL)
- 2/3 cup butter, softened or non-hydrogenated canola margarine (150 mL)
- 5 to 6 Tbsp light (10%) cream (75-90 mL)
- 1 1/2 tsp vanilla (7 mL)
Chocolate Cake
1. Preheat oven to 350ºF (180ºC). Butter two 8 inch (20 cm) round pans and dust with cocoa.
2. Combine cocoa, flour, sugar, baking soda, baking powder and salt into the bowl of a mixer. Beat on low until combined.
3. Add eggs, buttermilk, water, oil and vanilla. Increase speed to medium and beat until very smooth, about 3 minutes.
4. Divide batter into pans. Bake until set about 30-35 minutes. Let cool completely before turning out and frosting. Dust with Maldon or Kosher salt.
Classic Buttercream Frosting
1. Whisk together sugar and cocoa, set aside. In a mixer bowl, beat butter until smooth. Gradually add cocoa mixture and cream, alternately, beating until smooth and creamy. Beat in vanilla.