CHOCOLATE CAKE WITH VANILLA BUTTERCREAM FROSTING

CHOCOLATE CAKE WITH VANILLA BUTTERCREAM FROSTING image

Yield 8 people

Number Of Ingredients 20

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1 stick unsalted butter, at room temperature
1 cup dark brown sugar
1/3 cup granulated sugar
2 eggs
1 cup buttermilk
1 teaspoon vanilla extract
1 3/8 cup all-purpose flour
3/4 cup cocoa (preferably Dutch-process)
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon table salt
1 ounce unsweetened chocolate, melted and cooled
3/4 cup confectioners' sugar
1/2 stick unsalted butter, at room temperature
1 tablespoon whole milk
1/2 teaspoon vanilla extract
1 stick unsalted butter, at room temperature
1 3/4 cups powdered sugar, sifted
2 tablespoons whole milk
1 teaspoon vanilla

Steps:

1. Heat oven to 325°F. 2. Line the bottom of two 6" cake pans with parchment paper and grease sides of pan. 3. Beat butter with sugar. Add eggs, one at time. Add vanilla, then buttermilk. 4. Sift flour, cocoa powder, baking soda, baking powder and salt into the butter mixture. 5. Mix dry ingredients into batter. 6. Divide batter between two pans. 7. Bake each layer for 30 to 40 minutes. Cool in the pan 10 minutes, then remove cakes from pans. 8. Beat the butter until light and fluffy, then add the sugar and melted chocolate, followed by the milk or cream and vanilla. 9. Level the cake with a horizontal serrated knife. Spread fudge buttercream filling evenly over first cake layer. Place second layer on top of filling. 10. Put cake in freezer,. 11. To make vanilla buttercream, beat the butter until light and fluffy in a large bowl. Add sugar 1/2 cup at a time until fully incorporated. Beat in milk then vanilla. Frost and finish cake: Thinly coat entire cake with frosting (this is a "crumb" coat, to mask the chocolate crumbs better), then return the cake to the freezer for 10 minutes, to set the first layer of frosting, then finish frosting the cake with the remaining frosting.