Chicago Chocolate Buttermilk Cake Makes: One 9-inch 3-layer cake 2 1/2 cups cake flour 1/2 cup unsweetened cocoa powder 2 teaspoons baking soda 3/4 teaspoon salt 2 1/4 cups sugar 1 cup (2 sticks) unsalted butter, softened 2 large eggs 1 teaspoon pure vanilla extract 2 cups buttermilk Satin fudge frosting, recipe follows Fifteen minutes before baking, place rack in center of oven and preheat to 350 degrees. Butter three 9-inch round cake pans and line with parchment or waxed paper. Butter the paper. Sift the flour, cocoa, baking soda and salt together and set aside. Cream the sugar and butter with an electric mixer on high until light and fluffy, about 3 minutes. Add the eggs, one at a time, mixing well after each addition. Add the vanilla. Alternately add the buttermilk and dry ingredients, in thirds, beginning and ending with the dry ingredients. Transfer to prepared pans. Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Cool in pans for 5 minutes, then loosen from the pans with a small knife. Invert onto a wire rack and cool completely. When cool, spread with satin fudge frosting. Satin fudge frosting Makes: About 2 cups 5 1/2 ounces unsweetened chocolate 1 1/3 cups sugar 1 cup whipping cream 1/2 cup (1 stick) unsalted butter, softened 1 tablespoon pure vanilla extract Cut the chocolate into small pieces and set aside. Combine the sugar and cream in a heavy 3-quart pan, stirring to dissolve. Bring to a boil, then cook for 6 minutes from the time it comes to a boil. Remove from the heat and add the chocolate and butter, stirring until melted. Add the vanilla. Refrigerate until well chilled, but not solid. Stir vigorously with a wooden spoon until it is a soft, spreadable consistency. Back to Baking