Ingredients
Scale
- 1 ½ cups Ghirardelli Sweet Ground Chocolate and Cocoa
- 2 cups flour
- 1 cup granulated sugar
- 1 tsp baking soda
- ½ tsp cream of tartar
- 1 ½ cups buttermilk
- 1 cup butter, softened
- 4 eggs
- ½ cup shortening
- ½ cup butter, softened
- 4 cups confectioners' sugar
- 2 tbsp milk
Instructions
- Preheat your oven to 350°F (175°C). Grease two round cake pans and line with wax paper.
- In a large bowl, mix together flour, chocolate, sugar, baking soda, cream of tartar. Add buttermilk and butter; beat until smooth. Mix in eggs and vanilla.
- Divide batter between pans and bake for 30–45 minutes. Cool completely on wire racks.
- For frosting, beat together shortening, butter, and vanilla until blended. Gradually add confectioners' sugar and milk until light and fluffy.
- Cut mini layers from cooled cakes, stack with frosting in between, frost outside, and decorate as desired.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake (60g)
- Calories: 275
- Sugar: 30g
- Sodium: 145mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg