Double Chocolate Cake

Instructions

• 1Whisk the cocoa and boiling water until well combined. Stand for 5 minutes. “Blooming” the cocoa makes it silky smooth and intensifies the chocolate flavor. Meanwhile, continue to the next step.
• 2Grease and line the base of two 9-inch round cake pans with parchment paper.
• 3Insert the wire racks into positions 8 and 4. Set the oven to Bake, Convection, 345°F, for 30 minutes, confirm Rotate Remind and press Start to preheat. Meanwhile, continue to the next step.
• 4Add the buttermilk, oil, eggs and vanilla to the cocoa mixture, whisking between each addition.
• 5Place the dry ingredients in the bowl of a stand mixer and mix on low speed to combine.
• 6Mix until just combined.
• 7Divide the batter evenly between the pans.
• 8Once preheated, place the pans in the oven, one on each rack and cook for 30 minutes. When the Rotate Remind signals, swap the pans and continue cooking.
• 9The cakes are ready when a skewer inserted into the center comes out clean. If not, cook them a little longer.
  Tip: Don’t insert the skewer into any of the cracks as this will give an inaccurate reading.
• 10Stand the cakes in the pans for 10 minutes, then turn onto wire racks to cool completely.
• 11Sift the powdered sugar and cocoa together.
• 12Place the butter in the bowl of a stand mixer and beat on medium-high speed until pale and creamy. Add the sugar mixture and salt and beat until combined. Slowly pour in the cream and beat until combined. Reserve a 1/3 cup of the frosting.
  Tip: Add a little more cream if the frosting is too thick.
• 13Use a serrated knife to level the top of the cakes.
• 14Place one cake, top-side up on a cake board or serving plate. Spread with a third of the frosting and sandwich with the remaining cake, top-side down, to create a flat top. Spread the remaining frosting over the top and side. A turntable and cake scraper makes it easier to spread.
• 15Can be served plain or decorated. To decorate, place the reserved frosting in a piping bag fitted with a small start tube. Arrange the berries on the cake and pipe small rosettes between the berries.
  Tip: Un-iced cakes can be made a day ahead and stored in an airtight container or frozen for up to 3 months.