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