Chocolate Buttermilk Cake with chocolate frosting~basket weave

Ingredients:

• 2 cups all purpose flour
• 3/4 cup cocoa powder
• 11/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups non-fat butter milk
• 2 teaspoon vanilla extract
• 1 1/4 cup sugar
• 1/2 cup butter, softened
• 3/4 cup sweetened condensed milk (milk maid)

Chocolate Frosting:

Ingredients:
•1 cup unsalted butter, softened
•3½ cups powdered sugar
•½ cup cocoa powder
•½ teaspoon salt
•1 teaspoon vanilla extract
• 3-4 tablespoons milk

For flowers, fall leaves and pumpkin used buttercream frosting

Method:

1. Preheat oven to 350 degrees F. Prepare two 8" cake pan by buttering/greasing and lightly flouring. 
2. For the cake:
3. Combine all purpose flour, cocoa powder, baking soda, baking powder and salt to a large bowl. Stir through flour mixture until combined well.
4. Combine vanilla extract and buttermilk in a bowl and keep aside.
5. Combine sugar and butter in a large bowl, beat with a mixer at medium speed until well blended.
6. Now, add condensed milk and beat well.
7. Now, add flour mixture and buttermilk mixture alternately to sugar mixture, beginning and ending with flour mixture.
8. Pour batter evenly into prepared pans.
9. Bake for 35-40 minutes on 350 degrees F or until a toothpick inserted in the center comes out clean.
10. Remove from the oven and allow to cool in the pan for 15 minutes and invert cake onto the cooling racks and cool completely.
11. Instructions for frosting:
12. Sift 3 cups powdered sugar and cocoa into the mixing bowl. set aside.
    Cream butter for a few minutes in a stand mixer on medium speed. Add sugar mixer and lower the speed of mixer(so the dry ingredients do not blow everywhere) until the sugar and cocoa are absorbed by the butter. Increase mixer speed to medium and add vanilla extract, salt, and milk and beat for 3 minutes. If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional milk 1 tablespoon at a time.
13. After cake cools completely, place 1 cake layer on a plate, spread with chocolate frosting or you can use raspberry filling. Top with second cake layer, then crumb coat it with chocolate frosting over top and sides of cake.
14. Use 48 tip to do basket weave and then boarder it with the tip 18. Make flower using tip 80 and fall leaves with tip 102 and for Pumpkin on sides use tip 5. Your chocolate buttermilk cake is ready to eat.

Some more chocolate related recipes are below::

• chocolate Pecan Fudge
• Date chocolate balls
• Bread chocolate pudding
• Chocolate cake using yogurt / dahi