One portion of this dish contains approximately 8g of protein, 63g of fat, and a total of 1000 calories. This recipe serves 16. This recipe covers 12% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. If you have sugar, corn syrup, salt, and a few other ingredients on hand, you can make it.
Instructions
1
Butter three 8-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of each pan with parchment paper round; butter parchment. Dust pans with flour; tap out excess.
Ingredients you will need
Butter
All Purpose Flour
Equipment you will use
Baking Paper
Frying Pan
2
Whisk 11/4 cups hot water, cocoa powder, and sour cream in medium bowl until smooth; set aside until mixture is cool, 20 to 30 minutes.
Ingredients you will need
Cocoa Powder
Sour Cream
Water
Equipment you will use
Whisk
Bowl
3
Position rack in center of oven and preheat to 325F. Sift next 4 ingredients into another medium bowl. Using electric mixer, beat butter and shortening in large bowl until well blended and smooth.
Ingredients you will need
Shortening
Butter
Equipment you will use
Hand Mixer
Bowl
Oven
4
Add both sugars; beat until light and fluffy, about 5 minutes.
5
Add eggs 1 at a time, beating until well blended after each addition.
Ingredients you will need
Egg
6
Mix in vanilla.
Ingredients you will need
Vanilla
7
Add flour mixture in 3 additions alternately with cocoa mixture in 2 additions, beginning and ending with flour mixture and beating just until incorporated. Divide batter among prepared pans (about 23/4 cups batter for each) and smooth tops.
Ingredients you will need
Cocoa Powder
All Purpose Flour
8
Bake cakes until tester inserted into center comes out clean, 50 to 55 minutes. Cool cakes in pans on racks 20 minutes. Run knife around sides of cakes to loosen. Invert cakes onto racks and cool completely. DO AHEAD: Can be made 1 day ahead. Wrap in plastic and store at room temperature.
Ingredients you will need
Wrap
Equipment you will use
Oven
Knife
1
Combine egg whites and 1/3 cup sugar in large bowl of stand mixer fitted with whisk attachment; scrape in seeds from vanilla bean.
Ingredients you will need
Vanilla Bean
Egg Whites
Seeds
Sugar
Equipment you will use
Stand Mixer
Whisk
Bowl
2
Combine remaining 1 1/3 cups sugar and 1/3 cup water in medium saucepan. Stir over medium heat until sugar dissolves. Attach candy thermometer to side of pan, making sure that bulb of thermometer is immersed in syrup. Increase heat; boil until temperature registers 238F to 240F (soft-ball stage), about 5 minutes. Immediately remove syrup from heat (use within 2 minutes).
Ingredients you will need
Syrup
Sugar
Water
Equipment you will use
Candy Thermometer
Kitchen Thermometer
Sauce Pan
Frying Pan
3
Meanwhile, beat egg white mixture on medium speed until very soft peaks form (mixture will be slightly opaque).
Ingredients you will need
Egg Whites
4
Increase mixer speed to high and slowly pour hot syrup down side of bowl into egg white mixture in slow steady stream; beat until meringue forms stiff peaks. Cool meringue in bowl until lukewarm (instant read thermometer will register 100F), about 30 minutes. Do not beat.
Ingredients you will need
Egg Whites
Syrup
Equipment you will use
Kitchen Thermometer
Blender
Bowl
5
Start beating meringue again on medium speed of stand mixer. Gradually add butter, 2 to 3 tablespoons at a time, beating constantly until absorbed before adding next addition. Continue beating until buttercream is smooth. (If buttercream looks broken or curdled, place mixer bowl with buttercream over medium heat on stove burner and whisk with large whisk for 5 to 10 seconds to warm mixture slightly, then remove from heat and whisk vigorously or attach bowl to stand mixer and beat mixture again on medium speed. Repeat warming and beating buttercream mixture as many times as needed until buttercream is smooth and no longer curdled.)
Ingredients you will need
Butter
Cream
Equipment you will use
Stand Mixer
Stove
Whisk
Bowl
6
Using serrated knife, cut each cake in half horizontally, forming 6 cake layers. If necessary, trim any domed tops of cakes to form even layers.
Equipment you will use
Serrated Knife
7
Place 1 cake layer on platter. Drop 3/4 cup buttercream by tablespoonfuls over top of cake layer, then spread evenly to edges with offset spatula. Top with second cake layer, then spread 3/4 cup buttercream over. Repeat with 3 more cake layers, spreading 3/4 cup buttercream over each and pressing slightly to adhere. Top with 6th cake layer (do not spread buttercream over top cake layer). Chill cake at least 1 hour.
Ingredients you will need
Spread
Equipment you will use
Offset Spatula
1
Combine both chocolates in medium bowl. Bring cream and corn syrup to simmer in heavy saucepan.
Ingredients you will need
Corn Syrup
Cream
Equipment you will use
Sauce Pan
Bowl
2
Pour hot cream mixture over chocolate; let stand 2 minutes.
Ingredients you will need
Chocolate
Cream
3
Whisk chocolate mixture until melted and smooth.
Ingredients you will need
Chocolate
Equipment you will use
Whisk
4
Add butter; whisk until melted. Chill glaze until slightly thickened and glaze drips thickly when poured slowly from spoon, 30 to 45 minutes.
Ingredients you will need
Butter
Glaze
Equipment you will use
Whisk
5
Spoon glaze around top edge of cake by teaspoonfuls, spacing drips up to 2 inches apart and allowing glaze to drip slowly down sides of cake. Spoon remaining glaze over top center of cake and smooth with offset spatula, covering top completely. Chill cake until glaze sets, at least 1 hour. DO AHEAD: Can be made 1 day ahead. Tent with foil and keep chilled.
Ingredients you will need
Glaze
Equipment you will use
Offset Spatula
Aluminum Foil
6
Let cake stand at room temperature 1 hour before serving.