Ingredients:

• 1 3/4 cups all-purpose flour
• 2 cups sugar
• 3/4 cup cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 extra-large eggs, at room temperature
• 1 teaspoon pure vanilla extract

Chocolate Butter Cream Frosting:

• 9 ounces semisweet chocolate
• 1 1/2 cups butter, room temperature
• 1 1/2 tablespoons mayonnaise
• 1 1/2 teaspoons pure vanilla extract
• 1 3/4 cups+ confectioners’ sugar

Directions:

1. Preheat the oven to 350 degrees.  Butter the sides of two round cake pans.  Line the bottom with parchment paper, then butter and flour the pans removing any excess flour.
2. Mix the flour, sugar, cocoa, baking soda, baking powder, and salt in a large bowl.
3. In second bowl, beat together the buttermilk, oil, eggs, and vanilla.
4. With the mixer on low speed, slowly add the wet ingredients to the dry.
5. Pour the batter into the prepared pans and bake for 30 to 40 minutes, until the center is set and toothpick in the center comes out clean.
6. Cool in the pans for 30 minutes before removing to cool completely.
7. Place one layer, flat side up, on a flat plate or cake pedestal.  With a knife spread the top with frosting.  Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.

Frosting:

1. Chop the chocolate and melt in a pan over a larger pan with hot steaming water.
2. Stir until the chocolate melts but be careful not to get any water or moisture in the chocolate.   Once melted cool to room temperature.
3. In a large bowl beat the butter on medium-high speed until light and fluffy.  Add the mayonnaise and vanilla and continue beating until super smooth and creamy.
4. Turn the mixer to low and add the confectioners’ sugar 1/2 cup at a time mixing in between.
5. On low speed, add the chocolate to the butter mixture and mix until just combined. Taste an adjust salt, and add milk if necessary.