Ingredients:

For the Cake:

  • 2¼ cups (319 grams) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ½ cup (113 grams) unsalted butter, at room temperature
  • 1½ (298 grams) cups granulated sugar
  • 3 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1¼ cups (292 ml) buttermilk

For the Frosting:

  • 20 tablespoons (283 grams) unsalted butter, at cool room temperature
  • 1 cup (113 grams) powdered sugar
  • ¾ cup (63 grams) Dutch-processed cocoa
  • Pinch of salt
  • ¾ cup (234 grams) light corn syrup
  • 1 teaspoon vanilla extract
  • 8 ounces (227 grams) milk or semisweet chocolate, melted and cooled slightly

Directions:

  1. Make the Cake: Preheat oven to 350 degrees F. Grease and flour two 8-inch round cake pans; set aside.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
  3. Using an electric mixer, cream together butter and sugar until light and fluffy, about 3 to 5 minutes. Scrape down the sides of the bowl and beat in the eggs, one at a time, beating for 1 minute between each addition. Beat in vanilla extract.
  4. Add the dry ingredients all at once and beat on low speed until just combined. Add the buttermilk and beat on low for 1 minute, then increase the speed to medium and beat for 3 additional minutes.
  5. Divide the batter evenly between the prepared pans. Bake for 33 to 38 minutes, or until a skewer inserted into the center of the cake comes out with just a few moist crumbs attached. Remove from the oven and cool for 10 minutes in the pans, then turn out onto wire racks and cool completely before frosting.
  6. Make the Frosting: In a food processor, process the butter, powdered sugar, cocoa powdered, and salt until smooth, about 30 seconds, stopping once to scrape the sides of the bowl. Add the corn syrup and vanilla and process until just combined, 5 to 10 seconds. Scrape the sides of bowl, then add the melted chocolate and pulse until smooth and creamy, 10 to 15 seconds.
  7. Assemble the Cake: Place one of the cake layers on a serving platter and spread 1 cup of the frosting evenly over the surface. Place the second cake layer on top. Use the remaining frosting to frost the top and sides of the cake. The cake can be kept at room temperature for up to 1 day before serving. Once cut, leftovers should be stored in an airtight container at room temperature for up to 4 days.

RECIPE NOTES:

Note #1: You can make this cake in 9-inch pans, you will just need to reduce the baking time slightly. It can also be made in a 9×13-inch pan (again, reduce baking time).

Post Author: Easy Cooking Book

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