Devil's Food Chocolate Cake

2 1/3 cups all-purpose flour
1 cup unsweetened cocoa powder, sifted
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup butter, at room temp
2 cups firmly packed brown sugar
2 tsp vanilla extract
4 eggs, at room temp
1 1/2 cup buttermilk, at room temp

Grease and flour two round cake pans.

Sift together flur, cocoa, baking powder, baking soda, and salt. In another large bowl, using a mixer on medium speed, beat the butter until smooth Graduall add the brown sugar and continue beating until fluffy. Beat in the vanilla. Add the eggs one at a time, beating well after each addition. Add the flour mixture in 3 batches alternately with the buttermilk in 2 batches, mixing on low speed after each addition.

Divide batter between the pans and spread it out evenly. Tap the pans gently on the counter to dispel air pockets. Bake at 350 for 25-30 minutes until toothpick comes out clean. Let layers cool completely before frosting.

Frost with Chocolate Gnoche frosting

Recipe from Williams & Sonoma Desserts cookbook