Ingredients

• 1 cup - semi-sweet chocolate chips
• 1/4 cup - water
• 2.25 cups - cake flour
• 1 tsp - baking soda
• 1/4 tsp - salt
• 3/4 cup - butter, softened
• 2 tsp - vanilla extract
• 1.75 cups - white sugar
• 3 - eggs
• 1 cup - buttermilk
• For chocolate whipped cream frosting:
• 1 cup - semi-sweet chocolate chips
• 1/4 cup - honey
• 2 tbsp - water
• 1/8 tsp - salt
• 2 cups - heavy whipping cream

How to Make Chocolate Buttermilk Cake

• Grease three 9-inch cake pans. Line the bottoms with parchment paper.
• Preheat an oven to 375 degrees F.
• In a small pan over low heat, combine 1 cup of chocolate chips and 1/4 cup of water. Stir until the chocolate chips have melted and the mixture is smooth. Allow to cool to room temperature.
• Sift flour, soda and 1/4 tsp of salt together and set aside.
• In a large bowl, cream the butter or margarine with the sugar. Add vanilla extract.
• Add the eggs one at a time, beating well after each addition. Beat in the chocolate mixture.
• Stir the flour mixture into the creamed mixture alternately with buttermilk. Blend until smooth. Divide the batter between the three 9-inch pans and smoothen the tops.
• Bake for 25 minutes or until a pick inserted in the centre comes out clean.
• Cool the cakes in the pans for 10-15 minutes, then invert onto wire racks; turn right side up to cool completely.
• Place 1 cake layer upside down on the cake platter. Spread with a 0.5-inch layer of chocolate whipped cream. Repeat with another cake layer.
• Top with the remaining cake layer. Frost with the remaining cream.
• For chocolate whipped cream frosting: In small saucepan over low heat, stir 1 cup of chocolate chips, honey, 2 tbsp of water and 1/8 tsp of salt.
• Stir until the chocolate melts and the mixture is smooth; cool completely. In a medium-sized bowl, beat the cream until it holds its shape.
• Gradually fold about 3 large tbsp of cream into the chocolate mixture, then fold the chocolate mixture into the remaining whipped cream until it blends well.