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Vanilla buttercream frosting recipe for chocolate cake

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Vanilla buttercream frosting recipe for chocolate cake

Ingredients

  • 1 cup Valrhona cacao powder, plus much more for dusting
  • 3/4 cup boiling, strong coffee
  • 1 cup milk, 70 degrees
  • 2 3/4 cups cake flour (not self-rising)
  • 1 teaspoon sodium bicarbonate
  • 1/2 teaspoon salt
  • 1 1/2 cups (3 sticks) unsalted butter, 70 degrees, plus for pan
  • 2 1/2 cups sugar
  • 1 tablespoon pure vanilla flavoring
  • 4 large eggs, 70 degrees
  • Vanilla-Buttercream Frosting

Directions

Preheat oven to 350 levels and put rack in center. Butter two 8-by-2-inch round cake pans. Line with parchment paper. Butter the parchment, and mud with cacao powder, tapping out excess. Sift cacao on the medium bowl whisk in boiling coffee and milk. Let awesome put aside. Sift together flour, sodium bicarbonate, and salt into another medium bowl put aside.

Inside a large bowl, mix butter utilizing a rubber spatula until light and fluffy, a couple of minutes. Progressively add sugar and vanilla. Add eggs individually, stirring well after each addition. Pour in cooled cacao mixture. Mix until fully incorporated.

Add flour mixture to chocolate mixture, stirring until just combined. Pour batter into prepared pans (about 4 cups in every pan). Bake for 25 minutes, rotate pans, and bake until a cake tester arrives clean when placed into center of cake, 20 to 25 minutes.

Remove cakes from oven, and transfer to some cooling rack. Let it awesome in pans for fifteen minutes. Carefully operate a small offset spatula around fringe of cakes to release from pan. Invert cakes onto a wire rack. Let prepare completely, about one hour.

To put together, utilizing a serrated knife, level the very best the surface of each cake layer. Place four strips of parchment paper round the perimeter from the lazy susan. Put the lower layer around the lazy susan. Spread with 3/4 cup buttercream. Top using the remaining layer, bottom-side up. Spread a skinny layer of buttercream on top and sides of cake, known as a crumb coat. Chill before the buttercream is placed, a minimum of half an hour.

Use the final coat of buttercream. Smooth the edges having a bench scraper or large offset spatula held steady in a 45-degree position while turning the lazy susan.

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