| Cake |
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- Oven to 350°, middle rack.
- Grease two 9-inch round cake pans.
- Line with parchment.
- Grease parchment.
- Flour pans.
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- Measure buttermilk and eggs first so they come up to room temp.
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| Dry |
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Whisk in large bowl.
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10 |
oz |
cake flour |
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10 1/2 |
oz |
sugar |
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1 1/4 |
t |
baking powder |
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1/4 |
t |
baking soda |
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3/4 |
t |
salt |
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| Wet |
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Whisk in medium bowl.
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1 |
c |
buttermilk, room temp |
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6 |
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egg yolks, room temp |
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10 |
T |
butter, melted and cooled |
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3 |
T |
vegetable oil |
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2 |
t |
vanilla extract |
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| Egg Whites |
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- Stand mixer with whisk, medium-low until foamy, 1 min.
- Medium-high, soft billowy mounds, 1 min.
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3 |
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egg whites, room temp |
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1 |
pinch |
cream of tartar |
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- Gradually add to mixer.
- Glossy, stiff peaks, 2-3 min.
- Transfer to bowl.
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1 3/4 |
oz |
sugar |
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| Batter |
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- Add flour mixture to empty stand mixer bowl.
- Mixer on low, gradually pour in buttermilk mixture.
- Mix until almost incorporated (a few streaks of dry flour will remain), 15 sec.
- Scrape down, medium-low, until fully incorporated, 10-15 sec.
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- Rubber spatula, mix in 1/3 of whites.
- Fold in remaining whites until no white streaks remain.
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| Bake |
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- Divide evenly between prepared cake pans.
- Smooth tops with spatula.
- Gently tap pans on counter to release air bubbles.
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- (Rotate pans after 10 min.)
- Bake until toothpick in center comes out clean, 20-22 min.
- Cool pans on wire rack, 10 min.
- Remove cakes from pans, cool completely, 2 hr.
- (Cooled cakes can be wrapped in plastic wrap for one day.)
- Frost.
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| To Freeze |
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- Wrap tightly in plastic wrap, then foil, freeze 1 month.
- Defrost at room temp.
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| Frosting |
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Food processor until smooth, scraping down as needed, 30 sec.
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20 |
T |
(2 1/2 sticks) butter, softened |
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4 |
oz |
confectioner's sugar |
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2 1/4 |
oz |
Dutch cocoa |
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1 |
pinch |
salt |
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Add until just combined, 5-10 sec.
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3/4 |
c |
light corn syrup |
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1 |
t |
vanilla extract |
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Scrape down bowl, add, process until smooth and creamy, 10-15 sec.
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8 |
oz |
milk chocolate, melted and cooled (semisweet or bittersweet work too) |
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| Assemble |
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- Line edges of cake platter with parchment.
- Dab of frosting in center to glue bottom layer.
- Add bottom layer and frost just the top with 1 c frosting.
- Place second layer on top and frost like the first layer.
- Frost the sides.
- Remove parchment.
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