Semisweet chocolate layer cake with bakery frosting

Ingredients

• 6 ounces semisweet chocolate
• 3/4 cup all purpose flour
• 3/4 cup cake flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon coarse kosher salt
• 1 3/4 cups dark brown sugar
• 6 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 2 large eggs
• 3/4 cup buttermilk
• 1 1/2 cups shortening
• 1/2 cup butter
• 1/2 cup non-dairy powdered coffee creamer
• 1/2 teaspoon vanilla
• 1 package confectioners sugar
• 1/2-3/4 cup water
• 1/4 cup, approx. cocoa powder

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Preparation

• Preheat oven to 325 degrees F. Butter three 8" cake pans with 1 1/2-inch-high sides.
• Line bottoms with parchment paper round; butter parchment. Place chocolate in l bowl set over saucepan of simmering water. Stir until melted and smooth.
• Whisk all purpose flour and next 4 ingredients in medium bowl. Using electric mixer, beat brown sugar, butter, and vanilla in large bowl to blend. Add eggs 1 at a time, beating well after each addition. Beat in warm melted chocolate.
• Mix in dry ingredients in 2 additions alternately with buttermilk in 1 addition. Divide batter among prepared pans.
  
• Bake cakes until tester inserted into center comes out clean, about 23 minutes. Cool cakes in pans 10 minutes. Turn cakes out onto rack; peel off parchment.
• Cool cakes completely. Can be made 1 day ahead. Wrap cakes in plastic and store at room temperature.
• In a large mixing bowl beat the shortening, butter, creamer and vanilla. Gradually beat in the confectioners sugar.
• Add in enough water until frosting reaches desired consistency. To make chocolate frosting, beat in cocoa powder to taste or to achieve the desired chocolatey-ness.

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