Food Network: Tiered Chocolate Buttercream Cake

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Tiered Chocolate Buttercream Cake
2007, Ina Garten, All Rights Reserved

Directions
3 1/2 cups all-purpose flour

Ingredients
2 cups good cocoa powder
1 tablespoon baking soda
1/2 teaspoon kosher salt
1 1/2 cups (3 sticks) unsalted butter, at room temperature
1 1/3 cups granulated sugar
1 1/3 cups light brown sugar, packed
4 extra-large eggs, at room temperature
4 teaspoons pure vanilla extract

2 cups buttermilk, at room temperature
1 cup sour cream, at room temperature
1/4 cup brewed coffee
Chocolate Buttercream Frosting, recipe follows

Directions
Preheat the oven to 350 degrees F.

Butter 1 (4 by 3-inch) cake pan, 1 (6 by 3-inch) cake pan and 1 (8 by 3-inch) cake
pan. Line the bottoms with parchment paper, and butter and flour the pans.

Sift the flour, cocoa, baking soda, and salt together in a medium 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. Add the eggs and
vanilla and mix well. 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. Mix the
batter only until blended.

Divide the batter between the 3 pans and smooth the tops with a spatula. Bake on
the middle rack of the oven as follows: for the 4-inch pan 45 to 50 minutes, or
until a toothpick comes out clean; for the 6-inch pan 70 to 75 minutes, or until a
toothpick comes out clean; and for the 8-inch pan 85 to 90 minutes, or until a
toothpick comes out clean. Cool the cakes in the pans for 10 minutes each on a
cooling rack, carefully remove from the pans and allow to finish cooling.

Place the 8-inch cake on a serving plate, flat side up. Frost the top of that

layer with buttercream. Place the 6-inch cake in the center of the top of the
8-inch cake, flat-side up, and frost the top and sides. Place the 4-inch cake in
the center of the top of the 6-inch cake, flat side down. Frost the top and sides
of that layer with buttercream. Spread any remaining buttercream over the cake
evenly.

Ingredients
Chocolate Buttercream Frosting:
1 pound bittersweet chocolate
12 ounces semisweet chocolate
3/4 cup egg whites (4 to 5 extra-large eggs), at room temperature
1 1/2 cups granulated sugar
1/4 teaspoon cream of tartar
3/4 teaspoon kosher salt

1 1/2 pounds unsalted butter, at room temperature
3 teaspoons pure vanilla extract
3 teaspoons instant espresso powder, dissolved in 1 1/2 teaspoons water
3 tablespoons dark rum, optional

Directions
Chop the chocolates and place them in a heat-proof
bowl set over a pan simmering water. Stir until melted and set aside until cooled
to room temperature.

Mix the egg whites, sugar, cream of tartar, and salt in the bowl of an electric
mixer fitted with a whisk attachment. Place the bowl of egg whites over the pan of
simmering water and heat the egg whites until they are warm to the touch, about 5
minutes. Return the bowl to the electric mixer and whisk on high speed for 5

minutes, or until the meringue is cool and holds a stiff peak.

Add the butter, 1 tablespoon at a time, while beating on medium speed. Scrape down
the bowl, add the melted chocolate, vanilla, espresso, and rum, if using, and mix
for 1 minute or until the chocolate is completely blended in. If the buttercream
seems very soft, allow it to cool, and beat it again.

Yield: about 4 cups