Ingredients
cake
- 1 1/4 cups hot water
- 3/4 cup natural unsweetened cocoa powder (such as Scharffen Berger)
- 2/3 cup sour cream
- 2 2/3 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1/2 cup solid vegetable shortening (preferably nonhydrogenated), room temperature
- 1 1/2 cups sugar
- 1 cup (packed) dark brown sugar
- 3 large eggs
- 1 tablespoon vanilla extract
vanilla buttercream
- 5 large egg whites
- 1 2/3 cups sugar, divided
- 1 vanilla bean, split lengthwise
- 1/3 cup water
- 1 pound (4 sticks) unsalted butter, diced, room temperature
chocolate glaze
- 5 ounces high-quality milk chocolate (such as Lindt), chopped
- 5 ounces bittersweet chocolate (54% to 60% cacao), chopped
- 1 1/4 cups heavy whipping cream
- 2 tablespoons light corn syrup
- 2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes, room temperature
Special equipment
- Candy thermometer
- Instant-read thermometer
- Offset spatula
Description
The Attraction Of Mile-high Desserts Is Undeniable. Here, The Base Is A Chocolate Cake That Is Then Filled With Not-too-sweet Buttercream.
Bon Appetit Magazine
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