One-half of this cake comes from my grandmother, and the other half from my husband’s grandmother. I grew up eating the chocolate frosting and my husband grew up eating the cake. Put the components together and all that’s missing is a tall glass of milk.
Three 9-inch round cake pans
Butter the cake pans.
Whisk together the cocoa and the boiling water in a small bowl, making a smooth paste. Set aside to cool.
Sift together the cake flour, all-purpose flour, baking powder, and baking soda.
Put the butter and brown sugar in the bowl of an electric mixer. With the paddle attachment, cream them on medium-high speed for 2 minutes, until light and fluffy.
Add the eggs, 1 at a time, beating well after each addition.
Decrease to low speed, and stir in the dry ingredients alternately with the buttermilk. Add the reserved cocoa paste. Divide the batter evenly among the 3 pans.
When the cakes are cool, unmold them by running a knife along the inside edge of each pan and inverting them.
Frost with bittersweet chocolate frosting, making a 3-layer cake.
© 1993 Emily Luchetti. All rights reserved.