Ingredients

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. Unfortunately, The Taste Doesn't Always Pay Off. Sometimes There Is An Imbalance In The...

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