Chocolate Chocolate Chip Cream Cake

Directions

1. Preheat oven to 350 degrees. Butter and flour sides of two 8-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms of pans with parchment paper; butter and flour parchment.
2. Sift cake flour, baking soda and salt into medium bowl. Stir cocoa and 1/2 c. water in large bowl till very thick paste forms. Set aside.
3. Beat unsalted butter, sugar and brown sugar in another medium bowl till well blended. Add in Large eggs 1 at a time, beating well after each addition. Gradually add in egg mix to cocoa mix, beating till mix is smooth. Beat in dry ingredients alternately with buttermilk in 2 additions each, beating well after each addition.
4. Divide batter between prepared pans. Bake till tester inserted into center of cakes comes out clean, about 30 min. Cold cakes in pans on rack 15 min. Turn cakes out onto racks; peel off parchment. Cold completely. (Can be prepared 1 day ahead. Wrap in plastic and store at room temperature.)
5. Using serrated knife, cut each cake horizontally in half (layers will be thin). Using 9-inch tart pan bottom as aid, transfer 1 cake layer, cut-side up, to platter. Spread generous 1/2 c. Chocolate-Chocolate Chip Cream Frosting over. Repeat layering 2 more times, using 1 cake layer and generous 1/2 c. frosting for each layer. Top with fourth cake layer, cut-side down. Spread remaining frosting over top and sides of cake. Sprinkle top with white and bittersweet chocolate shavings. Refrigerateat least 1 hour and up to 6 hrs. Slice cake.
6. This recipe yields 8 servings.
7. Comments: Make this showstopping dessert even more stunning by garnishing it with fresh raspberries and mint sprigs.