Chocolate Layer Cake & Frosting (NYT)

cooking.nytimes.com

natty dj eats

subheading: FOR THE CAKE:

Room-temperature butter, for greasing the pans

2 cups/260 grams cake flour

2¼ cups/450 grams granulated sugar

2 teaspoons Diamond Crystal kosher salt or 1 teaspoon Morton kosher salt

1½ teaspoons baking soda

1½ teaspoons baking powder

1 cup/80 grams unsweetened Dutch-process cocoa powder, sifted if lumpy

¾ cup/177 grams strong freshly brewed coffee, steaming hot

1 cup/240 grams crème fraîche, at room temperature

1 tablespoon vanilla extract

5 large eggs plus 2 large yolks, at room temperature

¾ cup/180 grams neutral oil, such as avocado or vegetable

subheading: FOR THE BUTTERCREAM:

8 ounces/226 grams semisweet chocolate (54 to 64 percent cacao), finely chopped

1 cup/240 grams whole milk

½ cup/100 grams granulated sugar

3 tablespoons unsweetened Dutch-process cocoa powder, sifted if lumpy

2 tablespoons all-purpose flour

1½ teaspoons Diamond Crystal kosher salt or ¾ teaspoon Morton kosher salt

4 large egg yolks

1¼ cups/284 grams unsalted butter, cut into tablespoon-size pieces, at room temperature

2 teaspoons vanilla extract

Directions at cooking.nytimes.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer