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Chocolate Buttercream Cake

Source of Recipe

From "The Barefoot Contessa Cookbook" by Ina Garten


Recipe Introduction

"This traditional chocolate layer cake comes from Larry Hayden, former pastry chef at Union Square Café and cookbook writer. We have been lucky to have him with us at Barefoot Contessa and he has taught us many wonderful recipes, including the whipped cream cake."

List of Ingredients

â—¦ 1 ¾ cups all-purpose flour
â—¦ 1 cup good cocoa powder
â—¦ 1 ½ teaspoons baking soda
â—¦ ¼ teaspoon salt
â—¦ ¾ cup unsalted butter at room temperature
â—¦ â…” cup granulated sugar
â—¦ â…” cup light brown sugar, packed
â—¦ 2 extra-large eggs at room temperature
â—¦ 2 teaspoons pure vanilla extract
â—¦ 1 cup buttermilk at room temperature
â—¦ ½ cup sour cream at room temperature
â—¦ 2 tablespoons brewed coffee
â—¦ Chocolate Buttercream (recipe follows)


Recipe

Preheat the oven to 350 degrees. Butter two 8-inch round cake pans. Line the bottoms with wax paper, butter the paper, and dust the pans with flour, knocking out any excess. In a medium bowl, sift together the flour, cocoa, baking soda, and salt.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugars on high speed until light, approximately 5 minutes. Add the eggs and vanilla and mix well. Combine the buttermilk, sour cream, and coffee. On low speed, add the flour mixture and the buttermilk alternately in thirds, beginning with the buttermilk mixture and ending with the flour mixture. Mix the batter only until blended. Divide the batter between the two pans and smooth the tops with a spatula. Bake on the middle rack of the oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool for 10 minutes on a rack, remove from the pans, and allow to finish cooling.

Place one cake on a serving plate, flat side up. Frost the top of that layer with buttercream. Place the second layer on top, also flat side up, and frost the top and sides.

Serves 8 to 10



Chocolate Buttercream:

â—¦ 10 ounces bittersweet chocolate
â—¦ 8 ounces semisweet chocolate
â—¦ ½ cup egg whites (3 extra-large eggs) at room temperature
â—¦ 1 cup granulated sugar
â—¦ Pinch cream of tartar
â—¦ ½ teaspoon salt
â—¦ 1 pound unsalted butter at room temperature
â—¦ 2 teaspoons pure vanilla extract
â—¦ 2 teaspoons instant espresso powder, dissolved in 1 teaspoon water
â—¦ 2 tablespoons dark rum, optional

Chop the chocolates and melt in a bowl over simmering water until smooth. Allow to cool.

Mix the egg whites, sugar, cream of tartar, and salt in the bowl of an electric mixer fitted with a whisk. Heat the egg whites in the bowl over simmering water until they are warm to the touch, about 5 minutes. Whisk on high speed for 5 minutes, or until the meringue is cool and holds a stiff peak.

Add the butter, 1 tablespoon at a time, while beating on medium speed. Scrape down the bowl, add the chocolate, vanilla, espresso and rum, if using, and mix for 1 minute or until the chocolate is completely blended in. If the buttercream seems very soft, allow it to cool, and beat it again.