Mile-High Chocolate Cake with Vanilla Buttercream

Mile-High Chocolate Cake with Vanilla Buttercream
Photo by Brian Finke

Ingredients

  • ½ cup solid vegetable shortening (preferably nonhydrogenated)
  • 5 large egg whites
  • 2/3 cup sour cream
  • 1 ¼ cups hot water
  • 1/3 cup water
  • 1 teaspoon baking soda
  • Offset spatula
  • + 19 more ingredients
    • 2 teaspoons baking powder
    • ¾ cup natural unsweetened cocoa powder (such as Scharffen Berger)
    • ½ teaspoon salt
    • 1 tablespoon vanilla extract
    • 2 tablespoons corn syrup
    • 1 ½ cups sugar
    • 5 ounces high-quality milk chocolate (such as Lindt)
    • 1 cup (packed) dark brown sugar
    • 5 ounces bittersweet chocolate (54% to 60% cacao)
    • ¾ cup unsalted butter
    • 2 2/3 cups all-purpose flour
    • 1 pound unsalted butter
    • 3 large eggs
    • 1 ¼ cups whipping cream
    • 2 tablespoons unsalted butter
    • Instant-read thermometer
    • 1 2/3 cups sugar
    • Candy thermometer
    • 1 vanilla bean

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. Whisk 11/4 cups hot water, cocoa powder, and sour cream in medium bowl until smooth; set aside until mixture is cool, 20 t...

View full recipe at Epicurious

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