Old-Fashioned Deep Chocolate Layer Cake

Directions

Cool. Position rack in center of oven and preheat to 350℉ (180℃).

Butter three 9-inch diameter cake pans with 1½-inch-high sides.

Line pan bottoms with parchment or waxed paper.

Butter paper. Dust pans with flour; tap out excess.

For cake: Insert Steel Knife.

Place flour, cocoa, baking soda and salt in work bowl.

Process to inchsift, inch about 5 seconds.

Transfer contents of work bowl to large sheet of waxed paper.

Place eggs, then sugar into work bowl.

Process until mixture is thick, about 1 minute.

Add butter and vanilla.

Process until mixture is fluffy, stopping to scrape down sides of work bowl, about 1 minute.

Mix dry ingredients into egg mixture alternately with buttermilk in about 3 additions each, pulsing just to combine each addition.

Divide batter evenly among prepared pans (about 1% cups in each).

Bake until tester inserted in center of cakes comes out clean, about 24 minutes.

Cool cakes in pans on racks 10 minutes.

Run small sharp knife around pan sides to loosen cakes.

Turn out onto rack. Peel off paper.

Cool.