Homemade Chocolate Cake

Well, hey. My MIL asked me to make a cake for a double birthday party. I thought..."Oh yeah, no problem." Well, of course I decide that I can't just make one out of a box. I must wow and impress. Don't ask me why. So I found this recipe on pinterest and decided to try it, and I'm so glad I did! Even though I got sick and wasn't able to go to the party. My hubby said everyone loved it (and we got the leftovers, which was awesome).
Also, pairing it with this chocolate frosting recipe was genius! (If I do say so myself).

Photo Credit to youaremyfave.com

Homemade Chocolate Cake

Makes double 9" round pan

Unsalted butter, softened, for pans
3/4 cup unsweetened Dutch cocoa powder, plus more for pans
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup low-fat buttermilk
3/4 cup warm water
3 tablespoons safflower {I used light olive} oil
1 teaspoon pure vanilla extract

Directions

Preheat oven to 350 degrees. Butter two 8-inch round cake pans (2 inches deep); dust with cocoa {I omitted this step}. Sift cocoa, flour, sugar, baking soda, baking powder, and salt into the bowl of a mixer {Next time, I will also omit the sifting}. Beat on low speed until just combined. Raise speed to medium, and add eggs, buttermilk, water, oil, and vanilla. Beat until smooth, about 3 minutes.
Divide batter between pans. Bake until set and a toothpick inserted into the centers comes out clean, about 35 minutes. Let cool for 15 minutes. Turn out from pans. Transfer, faceup, to wire racks. Let cool completely.
As you can see from the picture, she did three layers...I followed the recipe and only did two. I wanted a break from the chocolate frosting, so I put marshmallow creme between the layers. It was an ooey gooey mess...but SO yummy!

Recipe Source: Slightly adapted from Martha Stewart