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chocolate buttercream cake ina garten


this is an exceptionally moist classic chocolate layer cake with a very rich chocolate butter cream frosting. the recipe comes from larry hayden, pastry chef at union square cafi. it was printed in "the barefoot contessa cookbook". if you like, you can use yogurt rather than the sour cream. it also works well as cupcakes.


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  1. Preheat the oven to 350f butter two 8-inch round cake pans
  2. Line the bottoms with parchment paper
  3. Butter the paper
  4. And dust the pans with flour
  5. Knocking out any excess
  6. In a medium bowl
  7. Sift together the flour
  8. Cocoa
  9. Baking soda and salt
  10. In the bowl of an electric mixer fitted with the paddle attachment
  11. Cream the butter and sugars on high speed until light
  12. Approximately 5 minutes
  13. Add the eggs and vanilla and mix well
  14. Combine the buttermilk
  15. Sour cream
  16. And coffee
  17. On low speed
  18. Add the flour mixture and the buttermilk mixture alternately in thirds
  19. Beginning with the buttermilk mixture and ending with the flour mixture
  20. Mix the batter only until blended
  21. Divide the batter between the two pans and smooth the tops with a spatula
  22. Bake on the middle rack of the oven for 25-30 minutes or until a toothpick comes out clean
  23. Cool for 10 minutes on a rack
  24. Remove from the pans
  25. And allow to finish cooling
  26. To make the frosting
  27. Chop the chocolates and melt in a bowl over simmering water until smooth
  28. Allow to cool
  29. Mix the egg whites
  30. Sugar
  31. Cream of tartar and salt in the bowl of an electric mixer fitted with a whisk
  32. Heat the egg whites in the bowl over simmering water until they are warm to the touch
  33. About 5 minutes
  34. Whisk on high speed for 5 minutes or until the meringue is cool and holds a stiff peak
  35. Add the butter
  36. 1 tablespoons at a time
  37. While beating on medium speed
  38. Scrape down the bowl
  39. Add the chocolate
  40. Vanilla
  41. And espresso and mix for 1 minute or until the chocolate is completely blended inches if the buttercream seems very soft
  42. Allow it to cool and beat it again
  43. To frost the cake
  44. Place one cake layer on a serving plate
  45. Flat side up
  46. Frost the top of that layer with buttercream
  47. Place the second layer on top
  48. Also flat side up and frost the top and sides

Step 21

Total Time in Minute 75

Ingredients Count 17

cooking chocolate buttercream cake  ina garten

See More Relate Photo


All-purpose flour

Cocoa powder

Baking soda


Unsalted butter

Granulated sugar

Light brown sugar

Extra-large eggs

Vanilla extract


Sour cream

Espresso powder


Bittersweet chocolate

Semisweet chocolate

Egg white

Cream of tartar

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