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Ingredients
- 1 ounce (30 grams) Dutch processed cocoa powder- 1/3 cup
- 6 tablespoons (90 milliliters) very hot water
- 1 ounce (30 grams) unsweetened chocolate
- 16 tablespoons (8 ounces, or 230 grams) unsalted butter softened
- 13 ounces (340 grams) granulated sugar
- 5 large eggs
- 2 tablespoon (30 milliliters) vanilla extract
- 12 ounces (340 grams) all-purpose flour- 2 1/2 cups
- 1 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup plus 2 tablespoons (330 milliliters) cold buttermilk
- 1 cup (240 milliliters) heavy whipping cream
- 1/2 cup (120 milliliters) mascarpone, cream cheese, sour cream or more heavy whipping cream-(4 ounces by weight or 115 grams)
- 1 3/4 ounce (50 grams) granulated sugar- 1/4 cup*
- 2 tablespoons (30 milliliters) corn syrup or glucose syrup
- 1/4 teaspoon salt
- 1 1/2 ounces (45 grams) cocoa powder (natural or Dutch processed)
- 14 ounces (400 grams) chocolate (dark, milk or true white chocolate), chopped, broken or chips
- 12 ounces (340 grams) unsalted butter softened- 3 sticks
- 2 teaspoons (10 milliliters) vanilla extract
- 6 ounces (170 grams) powdered/confectioner’s sugar- 2 1/2 cups
Preparation
Step 1
Preheat oven to 350 F (180 C). Spray three 8-inch round cake pans with Baker’s Joy or grease and flour.
Combine unsweetened chocolate and hot water in a medium microwave safe bowl. Let sit for one minute and then stir to melt and blend. If the chocolate is not all the way melted microwave the mixture in 15 second intervals until melted. Stir in the cocoa powder and set aside to cool while you prepare the batter.
Beat the butter and sugar 1 ½ minutes on medium-high speed of mixer. Add eggs one at a time and beat until well combined. Stir in vanilla.
Sprinkle in dry ingredients to distribute. Turn mixer on low and mix to moisten dry ingredients. Pour in buttermilk and beat on medium for one minute until well combines and smooth.
Remove two-thirds of the batter and set aside. To the remaining one-third of the batter add the chocolate-cocoa paste and mix for 30 seconds until well blended.
Spread a thin layer of the vanilla batter that was set aside in the bottom of the cake pans (use about 2/3 of the vanilla batter). Top each vanilla batter with one third of the chocolate batter. Distribute the remaining vanilla batter evenly into the three pans and swirl the batters together with a butter knife taking care not to overmix the two.
Bake the cakes for about 25-30 minutes until a cake tester comes out clean. Cool 10 minutes in pan and then turn out to a cooling rack. Cool completely if using immediately, or wrap in two layers of plastic wrap if using later. Frost the cooled cake with your buttercream of choice. Enjoy! Makes approximately 1 ½-inch tall layers.
Heat the whipping cream, mascarpone, sugar, corn syrup and salt in an 4-cup microwave safe bowl and heat to just boiling. Add the chocolate; let sit for 1 minute and then stir to melt.
Place mixture in a mixer bowl with the balloon whisk attachment. Add the cocoa powder and beat the mixture until smooth on medium speed. With the mixer going on medium-low add the butter ¼ stick at a time. Add the vanilla followed by the powdered sugar. Beat until light and smooth 1-2 minutes depending on desired lightness. Place in refrigerator or freezer to cool to desired consistency. Beat or stir to smooth and lighten before applying to your cake or cupcakes.