2/3 cup semisweet chocolate, melted
2 1/2 cups all-purpose flour
1 teaspoon baking powder (sodium-free)
1/2 teaspoon instant vanilla
1/4 teaspoon salt
1/2 cup unsalted butter, softened
2 cups granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
1 cup buttermilk
Covering:
2 cups granulated sugar
3/4 cup whole milk
2 tablespoons unsweetened cocoa powder, grated
2 tablespoons Karo red label syrup
1 pinch salt
2 tablespoons unsalted butter or margarine, softened
1 teaspoon pure vanilla extract
2/3 cup semisweet chocolate, melted
2 1/2 cups all-purpose flour
1 teaspoon baking powder (sodium-free)
1/2 teaspoon instant vanilla
1/4 teaspoon salt
1/2 cup unsalted butter, softened
2 cups granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
1 cup buttermilk
Covering:
2 cups granulated sugar
3/4 cup whole milk
2 tablespoons unsweetened cocoa powder, grated
2 tablespoons Karo red label syrup
1 pinch salt
2 tablespoons unsalted butter or margarine, softened
1 teaspoon pure vanilla extract
Melt the chocolate in 1/2 cup boiling water and let it cool
Sift together the flour, baking powder, instant vanilla, and salt
Cream the butter with the granulated sugar
Add the egg yolks, melted chocolate, and mix well
Alternate adding the dry ingredients and buttermilk, mixing until just combined
Beat the egg whites until stiff peaks form and fold into the mixture
Pour into two round cake pans lined with parchment paper or aluminum foil
Bake in a medium oven for 30 minutes
Remove from pans and let cool
Fill and cover with the following:
Melt the granulated sugar, whole milk, unsweetened cocoa powder, Karo syrup, and salt in a saucepan
Cook over low heat, stirring occasionally, until the mixture reaches a smooth consistency
Remove from heat
Add the softened butter and let it cool until lukewarm
Add the pure vanilla extract and mix until thick and creamy
If too thick, thin with a little heavy cream
