Ingredients

• 2 1/2 cups all-purpose flour
• 1 1/4 cups (285 g) granulated sugar
• 3/4 cup (170 g) dark brown sugar, packed
• 1 cup (110 g) Dutch processed cocoa powder
• 2 1/4 tsp baking soda
• 1 1/2 tsp salt
• 2 1/4 cups (18 fl oz or 540 ml) buttermilk
• 1 cup (230 g) unsalted butter, room temperature
• 2 large eggs
• 1 1/2 tsp pure vanilla extract
• 6 oz (168 g) melted semisweet fine quality chocolate

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Instructions

1. Heat oven to 350°F (175°C). Butter and parchment line two 8x2-inch (20x5-cm) baking pans.
2. Measure all ingredients (except the chocolate) into a large mixer bowl.
3. Blend for 30 seconds on LOW speed, scraping bowl constantly.
4. Blend in the melted chocolate and beat 3 minutes on HIGH speed, scraping the bowl.
5. Spoon into the pans and level them well with an offset spatula.
6. Bake layers for 45 to 50 minutes or until a toothpick inserted comes out clean.
7. Storage: Double wrap the cake in plastic wrap. It will keep in the refrigerator for up to 2 weeks or in the freezer for up to 2 months.
8. Yield: two 8-inch (20-cm) cakes