happy blog birthday!

I enjoy baking, but I have to admit that baking layer cakes is not one of my strengths. As a matter of fact, I’ve had some unmitigated disasters in the past. After an extreme amount of effort, I’m usually reduced to a puddle of frustration as all my hard work turns out to be for naught. My cake layers never seem to bake evenly, my frosting is thick and unspreadable, and the resulting cake turns out a crooked mish-mosh. So I was extremely happy to find this recipe for a chocolatey layer cake that is straight forward and pretty foolproof. Let’s be honest, this rich buttercream frosting is truly over the top in terms of fat and calories (none for you, Paula Deen!), but it is the perfect consistency to create a thick and sumptuous topping to the moist and delicious cake.

If for no other reason, I enjoy baking because it gives me an excuse to break out my KitchenAid mixer, which otherwise collects dust on a shelf in my garage. The formula for baking this cake is pretty simple: stir together the dry ingredients and then slowly add the wet ingredients, to ensure a lump-free, smooth batter.

Preheat the oven to 350 degrees. Begin by prepping your pans: liberally butter two 8 inch cake pans. Line the bottoms of the pans with circles of parchment paper, pressing them down and then turning them over so that the buttered side faces up. Flour the pans–make sure to coat the sides as well as the bottom and then tap out any excess.

In the bowl of a stand mixer fitted with a paddle, mix together the flour, sugar, cocoa powder, baking soda, baking powder, and salt on low speed. Alternatively, you can make this batter in a large bowl using a hand mixer.

In medium bowl, whisk buttermilk, oil, eggs, and vanilla. 

Slowly add buttermilk mixture to dry ingredients on low speed, until well mixed. Coffee is a great partner to chocolate–it punches up the flavor. Pour in freshly brewed coffee and mix until incorporated.

Divide the batter evenly between the two prepared cake pans. Place in the center of the oven and bake for 35 minutes, or until a cake tester inserted in the center of each cake comes out clean. I like to switch the pan positions once midway, to ensure even baking.

Remove from the oven and place on a rack to cool for 30 minutes. Then invert the cakes onto the rack and peel off the parchment paper.

Yes, this frosting has lots of rich chocolate, a ton of butter, and a good amount of confectioner’s sugar. And to make sure it properly and decadently covers this cake, I make a double batch and lay it on thick. If you prefer your icing to be thinner, halve this recipe. But this is a special occasion, after all, so I think we deserve to splurge. I mean, you only live once.

Start by finely chopping about 12 ounces of really good quality chocolate. Here, I used Callebaut 70% bittersweet chocolate.

Melt the chocolate over barely simmering water in a double boiler, until smooth and glossy. Don’t rush this step–if you heat the chocolate too quickly it will separate and you’ll have to start over. When completely melted, let the chocolate cool to room temperature.

Beat the room temperature butter in the bowl of the stand mixer (or in a large bowl, using your hand mixer) until it is pale and fluffy.

Slowly add the confectioner’s sugar on low speed and beat until incorporated.

Dissolve the instant espresso in 4 teaspoons hot water and add the vanilla. Mix into the melted chocolate.

Add the chocolate to the butter and sugar and beat until just combined.

Place a cake layer on a cake plate with the flat side up. Slide strips of parchment paper under the edge of the cake to catch any drippings as you frost the cake.

Using an icing spatula, spread some of the frosting over the top of the cake layer.

Place the second cake layer on top of the first, flat side down. Spread more of the frosting over the top of the cake, smoothing it down along the sides as well. 

Using your icing spatula, pile on the remaining frosting and thickly layer it over the top of the cake and along the sides. 

To decorate the cake, I like to use the back of a spoon to coax the frosting into curls all over, like a meringue. When finished decorating, carefully remove the strips of parchment paper.

Refrigerate for at least one hour to allow the frosting to set. When it’s time to celebrate, let the cake sit a bit at room temperature before serving. Use a cake knife to slice big wedges to serve. This uber-deliciousness is perfectly accompanied by large glasses of cold milk…

…but be careful not to overindulge!!