Deep Dark Chocolate Cake

Cake:
Preheat oven to 350 °F (180 °C). Line the bottoms of two buttered 9-inch (23 cm) round cake pans with parchment paper.

Beat butter in a large bowl until creamy. Beat in brown sugar until fluffy. Add eggs, one at a time, beating well between additions. Beat in vanilla and coffee granules.

Blend flour with cocoa, baking soda and salt. Add flour mixture to butter mixture, alternating with the buttermilk, in three additions, scraping down the sides of the bowl each time. Divide batter between prepared pans. Bake for 30 to 35 minutes or until cakes pull away from the edge of the pan and spring back when lightly touched. Turn out onto a rack and remove paper. Cool completely.

Frosting:
Beat butter until creamy. Blend in cream and vanilla and beat until very smooth. Add cocoa and icing sugar a little at a time, stirring well between additions. Beat on high speed for 45 seconds. Place one layer on a cake plate and frost. Crown with the second layer and frost.

Garnish with decorative chocolate swirls.

No buttermilk' To sour milk, measure 1 tbsp (15 mL) Realemon lemon juice or fresh lemon juice into a liquid measuring cup. Fill with enough milk to make 1 cup (250 mL). Let stand for 10 minutes before combining with other ingredients.