This delicious chocolate cake recipe packs a real punch when iced with our creamy chocolate cannafrosting!
4 squares Hershey’s semi-sweet baking chocolate
1 cup cannabutter, softened
2 1/4 cups sugar
1 1/2 cups buttermilk
3 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp kosher salt
1 tsp vanilla extract
In a double boiler melt the baking chocolate over simmering water. Cream together softened cannabutter and sugar with electric or stand mixer. Add melted chocolate mixture, vanilla extract and combine.
Sift together flour, baking soda, baking powder and salt. Beat buttermilk and flour into chocolate mixture.
Beat in eggs, one at a time, until incorporated.
Pour into 3 well-greased and floured 9-inch cake pans. Bake in 350° oven for 30 to 35 minutes.
Remove from oven and allow layers to cool in pans for 30 minutes, then remove from pans and cool completely on wire rack. Ice the cake with our yummy creamy chocolate cannafrosting.