Chocolate Buttermilk Layer Cake - cooking recipe

Ingredients

1/2 cup unsalted butter, at room temperature
1 1/2 cups sugar
2 None large eggs
2 1/4 cups all-purpose flour, sifted
1 cup buttermilk
1 tsp salt
1 tsp vanilla extract
1/3 cup cocoa power, sifted
1 tbsp white wine vinegar
1 tsp baking soda
None None Chocolate Cream
3.5 oz dark chocolate (70% cocoa), broken into small pieces
3/4 cup sour cream
None None Icing
4.5 oz dark chocolate, broken into small pieces
1/4 cup unsalted butter
2 tbsp instant espresso coffee, dissolved in 2 tbsp boiling water

Preparation

Preheat oven to 375\u00b0F. Grease three 8 inch diameter round springform cake pans and line bases with parchment paper.
Beat butter and sugar until light and fluffy. Beat in eggs, one at a time, making sure the first is well incorporated before adding the next.
Beat in flour in 3 batches, alternating with half the buttermilk, beginning and ending with flour. Beat in salt, vanilla and cocoa powder. In a separate bowl, combine vinegar and baking soda, then beat into batter.
Divide mixture evenly among pans. Bake for 20-25 mins, or until cake pulls away from sides of pans and a skewer inserted in the center comes out clean. Cool on a wire rack for 10 mins, then turn out to cool completely.
Meanwhile, to make the chocolate cream, place chocolate in a bowl and set over a saucepan of simmering water, making sure base of bowl doesn't touch water. When chocolate is nearly melted, remove bowl to a cool surface and stir until chocolate has melted completely and begun to cool. Beat sour cream into chocolate, cover with plastic wrap and refrigerate for 2 hours.
Spread half the chocolate cream on 1 cake, then place the second cake on top and spread with remaining chocolate cream. Place third cake on top.
To make the icing, melt chocolate and butter in a small saucepan over low heat, stirring until smooth. Stir in coffee mixture. Spread icing over top of cake with a spatula. Allow to set for 1 hour.