Ingredients: |
Ingredients: 1/2 C natural unsweetened cocoa
1 C lukewarm water, divided
1/2 C buttermilk
1 1/2 C cake flour
3/4 t baking soda
1 C sugar
1/2 C packed golden brown sugar
1/2 C (one stick) butter, room temperature
2 large eggs, beaten
frosting
10 T (1 1/4 sticks) unsalted butter
1 1/3 C packed golden sugar
1 C unsweetened cocoa powder.
2 t instant espresso powder (i have not done this because i don't get it. If anything, i would add espresso and please don't say eXpresso - that is one of my many pet peeves. Grafton loves to say it with an "X", just to get me upset - yes, it's that easy.)
1 C heavy whipping cream
2 t vanilla extract
3 9- inch cake pans
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Directions: |
Directions:Preheat to 350º and butter three pans. Line with parchment paper or butter and flour heavy. Whisk cocoa and 1/2 C warm water in a small bowl. Whisk buttermilk and 1/2 C water in another small bowl. Sift flour, baking soda and 1/4 t salt into another medium bowl. Using electric mixer, beat both sugars and butter in large bowl until pale yellow and fluffy. Mixture will appear granular. About 5 min.
With mixer running, gradually add beaten eggs, then beat until smooth and fluffy, about 15 seconds. Add cocoa mixture; beat to blend. Add flour mixture in 3 additions alternately with buttermilk mixture, beating to blend after each addition. Divide batter among pans.
Bake cakes until tester inserted into center comes out clean. About 18 minutes. Cool completely in pans on racks.
Frosting: Melt butter in medium saucepan over medium heat. Stir in sugar, cocoa, espresso powder (or not) and 1/2 t salt. Gradually stir in cream. Stir until mixture is very hot and just begins to simmer at edges. Reduce heat to low; stir one minute to blend flavors. Transfer to medium bowl; stir in vanilla. Chill until just thickened, stirring occasionally about one and a half hours. Let stand at room temperature.
Run knife around cake sides. Carefully invert one cake onto plate; peel off parchment. Spread with 1/2 cup frosting. Invert second cake onto palm of hand. Position cake onto cake layer, spread with frosting and repeat with third layer. Spread frosting on top and sides of cake. |
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