Recipe: Chocolate Buttermilk Cake with Chocolate Frosting

This cake is super moist {you can tell by the fact it's falling apart in the photo after I cut it}, easy to make, and chocolate-y delicious!!

Chocolate Buttermilk Cake with Chocolate Frosting
source:  America's Test Kitchen

1/4 cup cocoa powder plus more for dusting
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup buttermilk {buttermilk powder works fantastic as well}
2 teaspoons vanilla extract
4 ounces unsweetened chocolate, chopped
1/2 cup hot water
1 3/4 cups granulated sugar
4 large eggs, at room temperature
2 large egg yolks, at room temperature
12 Tablespoons unsalted butter, cut into 12 pieces and softened at room temperature

Preheat oven to 350 degrees Fahrenheit.  Grease two 8 or 9 inch round cake pans, then lightly dust with cocoa powder.

In a medium bowl, whisk together the flour, baking soda and salt.  In a small bowl or measuring cup, whisk together the buttermilk and vanilla.

In another medium bowl, make a double boiler over a pan of barely simmering water.  In the bowl combine the chocolate, 1/4 cup of the cocoa powder, and the hot water.  Do not allow the bowl to touch the simmering water.  Heat the mixture, whisking often, until the chocolate is melted and the mixture is smooth, about 2 minutes.  Stir in 1/2 cup of the granulated sugar and continue to heat until thick and glossy, 1-2 minutes.  Remove the bowl from the heat and set aside to cool.

In a large bowl, whip the eggs and egg yolks together with an electric mixer on medium-high speed and gradually add the remaining 1 1/4 cups granulated sugar.  Mix for 4-8 minutes or until thick and voluminous.

If using a stand mixer, replace whisk with paddle attachment.  Beat the cooled chocolate mixture into the egg-sugar mixture on medium speed until incorporated, 1-2 minutes.  Beat in the butter, one piece at a time, for about 30 seconds.

Reduce the mixer speed to low and beat in one-third of the flour mixture, followed by half of the buttermilk mixture.  Repeat with half of the remaining flour mixture and the remaining buttermilk mixture. Beat in the remaining flour mixture until just incorporated.

Give the batter a final stir with the rubber spatula to make sure it is thoroughly combined.  Scrape the batter into the prepared pans, smooth the tops, and gently tap the pans on the counter to settle the batter.  Bake the cakes until a toothpick inserted in the center comes out with a few crumbs attached, 25-30 minutes, rotating the pans halfway through baking.

Let the cakes cool in the pans for 10 minutes.  Run a small knife around the edge of the cakes, then flip them out onto a wire rack.  Flip the cakes right side up, and let cool completely before frosting, about 2 hours.

10 ounces chocolate, chopped fine {you can use bittersweet, semisweet, milk or white chocolate - I LOVE using Trader Joe's milk chocolate bars}
1 cup heavy cream
1/4 cup light corn syrup
1/4 teaspoon salt
1 1/2 cups confectioners sugar
2 teaspoons vanilla extract
2 1/4 sticks unsalted butter, cut into chunks and softened

Place the chocolate in a food processor.  Bring the cream, corn syrup and salt to a boil in a liquid measuring cup in the microwave.  Stir the mixture to combine.

Pour the hot cream mixture over the chocolate and process until the mixture is smooth, about 1 minute.

Add the sugar and vanilla and continue to process until combined, about 30 seconds.  With the machine running, add the softened butter, one piece at a time, through the feed tube.  Continue to process until the frosting is smooth and no butter chunks remain, about 2 minutes.

Transfer the frosting to a small bowl, cover with plastic wrap, and refrigerate until thick and spreadable, 1-1 1/2 hours.

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