Chocolate-Chocolate Birthday Cake

cooking.nytimes.com

Gloria Woodlock

subheading: FOR THE CAKE:

2 sticks (226 grams) unsalted butter, at room temperature (plus more for the pan)

⅔ cup (56 grams) unsweetened cocoa powder (plus more for the pan)

2 cups (272 grams) all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon fine sea salt

1 ¼ cups (250 grams) sugar

4 large eggs, at room temperature

2 teaspoons pure vanilla extract

1 cup (240 ml.) buttermilk, well shaken

4 ounces (113 grams) bittersweet chocolate, melted and cooled

subheading: FOR THE FROSTING:

3 ⅓ cups (405 grams) confectioners’ sugar

4 ½ tablespoons unsweetened cocoa powder

½ teaspoon fine sea salt

3 sticks (339 grams) unsalted butter, at room temperature

6 ounces (170 grams) bittersweet chocolate, melted and cooled

4 ½ tablespoons buttermilk

Small decorations to scatter over the cake, optional

Directions at cooking.nytimes.com

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