2 ½ cups all –purpose flour
1 ¼ cups granulated sugar
¾ cup dark brown sugar, packed
1 cup Dutch processed cocoa powder
2 ¼ tsp baking soda
1 ½ tsp salt
2 ¼ cups buttermilk
1 cup unsalted butter, room temperature
2 large eggs
1 ½ tsp pure vanilla extract
6 oz. melted semisweet fine quality chocolate

1. Heat oven to 350 degrees F. Butter and parchment line two 8 X 2 inch baking pans
2. Measure all ingredients (except the chocolate) into a large bowl
3. Blend for 30 seconds on LOW speed, scraping bowl constantly
4. Blend in the melted chocolate and beat 3 minutes on HIGH speed, scraping the bowl
5. Spoon into the pans and level them well with an offset spatula
6. Bake layers for 45 to 50 minutes or until a toothpick inserted comes out clean

Storage: double wrap the cake in plastic wrap. It will keep in the refrigerator for up to 2 weeks or in the freezer for up to 2 months.