Chocolate Buttercream Cake

Name: Chocolate Buttercream Cake
Prep time: 2 h 20 min
Cook time: 2 h 20 min
Total time: 2 h 20 min
Yield: 20
Cuisine: Global
Ingredients: 2 teaspoons baking soda; 355 milliliters buttermilk, at room temperature; 355 milliliters good cocoa powder; 3 Tbsps brewed coffee; 3 extra larges eggs, at room temperature; 591 milliliters all-purpose flour; 237 milliliters granulated sugar; 1 teaspoons kosher salt; 237 milliliters light brown sugar, packed; 177 milliliters sour cream, at room temperature; 227 grams (2 sticks) unsalted butter, at room temperature; 3 teaspoons pure vanilla extract

Chocolate Buttercream Cake requires approximately 2 hours and 20 minutes from start to finish. This dessert has 272 calories, 5g of protein, and 13g of fat per serving. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 20. Head to the store and pick up kosher salt, buttermilk, vanillan extract, and a few other things to make it today. It is a good option if you're following a vegetarian diet.

Instructions

Preheat the oven to 350 degrees F. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Oven

Frying Pan

In a medium bowl, sift together the flour, cocoa, baking soda, and salt.

Ingredients you will need

Baking Soda

Cocoa Powder

All Purpose Flour

Salt

Equipment you will use

Bowl

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.

Ingredients you will need

Butter

Cream

Equipment you will use

Hand Mixer

Bowl

Add the eggs and vanilla and mix well.

Ingredients you will need

Vanilla

Egg

Combine the buttermilk, sour cream, and coffee. On low speed, add the flour mixture and the buttermilk mixture alternately in thirds, beginning with the buttermilk mixture and ending with the flour mixture.

Ingredients you will need

Buttermilk

Sour Cream

Coffee

All Purpose Flour

Mix the batter only until blended.

Pour the batter into the prepared sheet pan, smooth the top with a spatula, and bake in the center of the oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool to room temperature before frosting.

Ingredients you will need

Frosting

Equipment you will use

Toothpicks

Oven

Spatula

Frying Pan

2 cups sugar

Ingredients you will need

Sugar

2/3 cup water

Ingredients you will need

Water

6 extra-large egg whites, at room temperature

Ingredients you will need

Egg Whites

1/4 teaspoon cream of tartar

Ingredients you will need

Cream Of Tartar

1 1/4 pounds (5 sticks) unsalted butter, at room temperature

Ingredients you will need

Unsalted Butter

2 teaspoons pure vanilla extract

Ingredients you will need

Vanilla Extract

3 tablespoons Triple Sec or other orange liqueur

Ingredients you will need

Orange Liqueur

Triple Sec

1 tablespoon orange food coloring

Ingredients you will need

Orange Food Color

Combine the sugar with 2/3 cup water in a medium heavy-bottomed saucepan and, without stirring, bring to a boil. Cover the saucepan and allow the mixture to boil until the sugar dissolves. Uncover and continue boiling until the mixture reaches 240 degrees F on a candy thermometer.

Ingredients you will need

Candy

Sugar

Water

Equipment you will use

Candy Thermometer

Sauce Pan

Pour the syrup into a heat-proof measuring cup.

Ingredients you will need

Syrup

Equipment you will use

Measuring Cup

Place the egg whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the eggs form stiff peaks. With the mixer on high speed, slowly pour the syrup into the egg whites. Continue beating on high speed until the mixture is absolutely at room temperature, about 10 to 15 minutes.

Ingredients you will need

Cream Of Tartar

Egg Whites

Syrup

Egg

Equipment you will use

Hand Mixer

Blender

Whisk

Bowl

With the mixer on medium speed, add the butter, 1 tablespoon at a time, and then add the vanilla and liqueur. (If the mixture becomes runny, the meringue was too warm and the butter melted. Chill slightly and beat again.)

Ingredients you will need

Liqueur