Buttermilk Chocolate Layer Cake

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 3/4 cups All-purpose flour
  • 1 tsp Baking powder
  • 2 tsp Baking soda
  • 3/4 cup Cocoa powder, quality unsweetened
  • 4 tbsp Cocoa powder
  • 3 cups Granulated sugar
  • 1 tsp Kosher salt
  • 3 tsp Madagascar bourbon pure vanilla
  • 4 cups Powdered sugar
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1/2 cup Vegetable oil

• Drinks

  • 1 cup Coffee, hot
  • 1 tsp Nielsen-massey coffee extract, Pure

• Dairy

  • 1 cup Butter
  • 1 cup Buttermilk
  • 5 tbsp Heavy cream

• Liquids

  • 1 cup Water

Found on thechunkychef.com

Description

Directions

• MAKE THE CAKE:
• Preheat oven to 350 degrees F. Line the bottoms of 2 8 cake pans with parchment paper and spray pans lightly with baking spray. Set aside.
• To the bowl of a stand mixer, add flour, sugar, cocoa powder, baking soda, baking powder and salt. Whisk to combine and remove any lumps.
• In a separate mixing bowl, add buttermilk, vegetable oil, eggs and vanilla, and whisk to combine.
• Turn stand mixer on LOW speed and slowly pour in wet ingredients, until just combined, scraping sides of the mixing bowl if necessary.
• Keep mixer on LOW speed and carefully pour in brewed coffee. Mix until just combined, scraping the sides of bowl again if needed.
• Pour batter into prepared pans and bake for 30-35 minutes, until a toothpick inserted into the center comes out clean.
• Remove cakes from oven and let cool in the pans for 30 minutes, then turn out gently onto cooling racks to continue cooling. Cool completely.
• MAKE THE SYRUP:
• Heat a small saucepan over MED heat, and add water and sugar. Stir until dissolved. Let simmer about 3 minutes or so, until thickened slightly. Stir in coffee extract and set aside to cool slightly.
• MAKE THE FROSTING:
• Add butter to bowl of a stand mixer and cream on MED-HIGH speed until butter is light and fluffy. Butter will be almost white in color.
• In a mixing bowl, whisk together powdered sugar, cocoa powder and salt, until no lumps remain.
• Add 1/2 of the sugar mixture to butter and beat until combined. Add half the cream and beat.
• Repeat with remaining sugar mixture and cream.
• Increase mixing speed to MED-HIGH and beat for 3-5 minutes until fluffy.
• ASSEMBLE CAKE:
• Add bottom layer of cake to cake stand, drizzle with half of the coffee syrup.
• Let stand a minute, then spread a layer of buttercream frosting over the top.
• Top with second cake layer. Drizzle with remaining coffee syrup and let stand a minute.
• Frost top and sides of the cake.
• Decorate with chocolate covered espresso beans if desired.
• Refrigerate cake until ready to serve. Remove from refrigerator 30 minutes before eating.