Allow butter and eggs to stand at room temp for 30 min. Meanwhile, lightly grease bottoms of 3 8x1 1/2 in round cake pans. Line bottoms with waxed paper. Grease & lightly flour bottoms & sides of pans. Preheat oven to 350 degrees.
In a medium mixing bowl, stir together flour, cocoa powder, baking soda, baking powder, and salt; set aside. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 sec. In a small bowl, combine granulated and brown sugar. Gradualy add sugar mixture, about 1/4 cup at a time, beating on medium speed until well combined (3-4 min). Scrape sides of bowl; continue beating on medium speed for 2 min. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
Add flour mixture & buttermilk alternately to beaten mixture, beating on low speed just until combined after each addition. Beat on medium to high speed for 20 sec more. Spread batter evenly into prepared pans. Bake for 30-35 min or until a wooden toothpick inserted in center comes out clean. Cool cake layers in pans for 10 min on wire rack. Remove from pans & peel off waxed paper. Cool thoroughly on wire racks.
Cocoa mascarpone frosting- In a large mixing bowl, beat 4 oz mascarpone cheese or 4 oz cream cheese, softened; 1/2 cup butter, softened; 1/3 cup unsweetened cocoa powder; 2 T milk; and 2 t vanilla with an electric mixer on medium to high speed until creamy. Gradually add powdered sugar, sifted, beating until smooth. Beat in enough additional milk, 1 t at a time, to reach spreading consistency. Assemble with 1/2 cup frosting between layers.
654 cal; 27 g fat; 232 mg cholesterol; 497 mg sodium; 96 g carbs (1 g fiber); 9 g protein
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