1/4 cup plus two tablespoons unsweetened cacao powder
Unsalted butter, for greasing the pans
1 cup plus 1 tablespoon granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon sodium bicarbonate
1/2 teaspoon salt
2 large eggs, at 70 degrees
1/3 cup brownish sugar
1 cup canola oil
2 1/2 ounces bittersweet chocolate, melted
1 cup buttermilk
2 teaspoons pure vanilla flavoring
Mousse filling and Buttercream frosting (see note)
Steps to make this recipe
Preheat the oven to 350°. In a tiny bowl, whisk together two tablespoons each one of the flour and cacao powder. Butter two 9-inch round cake pans and line the bottoms with parchment paper. Butter the paper and mud the pans using the cacao-flour mixture, tapping the excess.
Inside a medium bowl, whisk the two glasses of flour and 1/4 cup of cacao powder with 1/2 cup from the granulated sugar, and also the baking powder, sodium bicarbonate and salt.
Within the bowl of the standing electric mixer fitted using the whisk, beat the eggs using the brown sugar and also the remaining 1/2 cup plus 1 tablespoon of granulated sugar at medium-high-speed until thickened, about a few minutes. At medium speed, progressively add 1/2 cup from the oil and beat for several minutes. Beat within the melted chocolate, adding the rest of the oil inside a thin stream, until completely blended, scraping along side it and bottom from the bowl. At low speed, beat within the buttermilk and vanilla. Take away the bowl in the mixer and lightly add the dry ingredients by hands.
Pour the wedding cake batter in to the prepared pans and bake in the heart of the oven for around 25 minutes, until a toothpick placed within the centers from the cakes arrives having a couple of moist crumbs attached. Awesome the cakes within the pans for 25 minutes, then invert them onto a rack to awesome completely. Remove the parchment paper.
Set one cake layer on the platter. Spread the mousse filling on the top and canopy using the second cake layer. Frost the wedding cake throughout having a thin layer of buttercream and refrigerate until set, about a few minutes. Frost the wedding cake using the remaining buttercream. Refrigerate the wedding cake before the frosting is firm, a minimum of fifteen minutes, before serving.
Set one cake layer on the platter. Spread the mousse filling on the top and canopy using the second cake layer. Frost the wedding cake throughout having a thin layer of buttercream and refrigerate until set, about a few minutes. Frost the wedding cake using the remaining buttercream. Refrigerate the wedding cake before the frosting is firm, a minimum of fifteen minutes, before serving.
