Chocolate Cake

INGREDIENTS

• 1 cup (2 sticks) unsalted butter, plus more for pans
• 2 cups all-purpose flour (spooned and leveled), plus more for pans
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 cups sugar
• 2 large eggs plus 3 large egg yolks
• 2 teaspoons pure vanilla extract
• 1 cup low-fat buttermilk
• Whipped Frosting
• Shaved dark chocolate

DIRECTIONS

1. Preheat oven to 350 degrees. Butter and flour two 8-by-2-inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, cocoa powder, baking powder, baking soda, andsalt.
2. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in vanilla. Alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture; mix just until combined.
3. Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool inpans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack. Let cool completely.
4. Place one cake, bottom side up, on a cake stand. Tuck strips of parchment paper underneath. Using an offset-spatula ortable knife, spread top with Whipped Frosting. Top with remaining cake; frost top, then sides.

COOK'S NOTES

Store unfrosted cakes at room temperature up to 1 day. Once frosted, serve within a few hours.