This is actually my mother’s favorite cake, so I made it for her on her birthday. Unfortunately we didn’t take a photo of the final product in all the birthday excitement. This is a modified America’s Test Kitchen recipe from their cookbook The Complete America’s Test Kitchen TV Show Cookbook.
Ingredients
Frosting
20 tablespoons (2 1/2 sticks) of unsalted butter, softened
1 cup confectioner’s sugar
3/4 cup cocoa powder
pinch table salt
3/4 cup light corn syrup
1 teaspoon vanilla extract
8 oz milk chocolate, melted and cooled slightly
Cake
2 1/2 cups cake flour
1 1/4 cups granulated sugar
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon table salt
1 cup room temperature buttermilk
10 tablespoons (1 1/4 sticks) unsalted butter, melted and cooled slightly
3 tablespoons vegetable oil
1 teaspoon vanilla extract
1 teaspoon almond extract
6 large egg yolks at room temperature
3 large egg whites at room temperature
Instructions
Cake
Bring all ingredients to room temperature before beginning. Preheat oven to 350 degrees. Grease and flour two 9 inch round pans.
Whisk flour, 1 1/2 cups sugar (not all, leave 1/4 cup out,) baking powder, baking soda, and salt together in large bowl.
In separate bowl, whisk buttermilk, melted butter, oil, vanilla extract, almond extract, and egg yolks.
In a stand mixer fitted with a whisk attachment, beat egg whites on medium for 30 seconds. Gradually add remaining 1/4 cup sugar, continuing to beat until stiff peaks form, about 1 minute. Transfer to bowl and set aside.
Add flour mixture to now-empty stand mixer bowl. Whisk at low speed while adding butter mixture for 15 seconds. Scrap sides of bowl and whisk another 15 seconds.
Gently fold 1/3 of whites into batter using a rubber spatula. Add in remaining whites. Divide batter evenly between the two cake pans. Lightly tap the pans against a hard surface to prevent air bubbles.
Bake 20-22 minutes. Let cool on wire rack for 10 minutes. Run pairing knife along edges and flip over on wire rack to loosen from cake pans.
Frosting
In food processor, process butter, confectioner’s sugar, cocoa, and salt for 30 seconds. Scrap bowl sides as needed. Add corn syrup and vanilla extract and process for 10 seconds. Scrap sides. Add chocolate and process for 15 seconds.
Frosting can be stored 3 hours in advance.
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