📖 Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. I sometimes use parchment paper at the bottom for extra safety.
2. Cook the farro: Rinse 1 cup of farro and cook according to package directions. Once cooked, let it cool slightly.
3. Combine dry ingredients: In a large bowl, whisk together 2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking powder, 1 ½ teaspoons baking soda, and ¾ teaspoon salt. Make sure there are no clumps! Sifting helps.
4. Cream butter and sugar: In a separate bowl, cream together 1 cup (2 sticks) unsalted butter, softened, and 1 ¾ cups granulated sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer.
5. Add eggs and vanilla: Beat in 3 large eggs, one at a time, then stir in 2 teaspoons vanilla extract. Don't overbeat the eggs; it can make the cake tough.
6. Incorporate wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix! Overmixing develops the gluten in the flour, leading to a dense cake.
7. Fold in farro: Gently fold in the cooked and cooled farro. Distribute it evenly throughout the batter.
8. Divide batter: Divide the batter evenly between the prepared cake pans. I use a kitchen scale to make sure they're perfectly even.
9. Bake: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it; ovens vary.
10. Cool cakes: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. This prevents them from sticking.
11. Make the frosting: While the cakes are cooling, prepare the chocolate frosting. In a large bowl, beat together 1 cup (2 sticks) unsalted butter, softened, 3 cups powdered sugar, ¾ cup unsweetened cocoa powder, ½ cup milk, and 1 teaspoon vanilla extract until smooth and creamy. If it's too thick, add a little more milk; if it's too thin, add a little more powdered sugar.
12. Frost the cake: Once the cakes are completely cooled, level the tops with a serrated knife if necessary. Place one cake layer on a serving plate or cake stand. Spread with a generous layer of chocolate frosting. Top with the second cake layer and frost the entire cake with the remaining frosting. This is where you can get creative!
13. Garnish (optional): Garnish with chocolate shavings, fresh berries, or a dusting of cocoa powder. I like to add a few extra cooked farro grains for a rustic touch.
14. Chill: Chill the cake for at least 30 minutes before serving to allow the frosting to set. This makes slicing easier and the flavors meld together beautifully.
15. Slice and serve: Slice and serve this decadent Farro Chocolate Layer Cake. Enjoy!