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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: Preheat oven to 350, with racks in the upper and lower thirds. Cut two 8
" rounds of parchment paper to line the bottoms of two 8 " (2" deep) round
cake pans. Butter and line pans. Butter linings. Dust pans with cocoa,
tapping out excess. Set aside.
Sift together cocoa, flour, sugar, baking soda, baking powder, and salt
into the bowl of an electric mixer. Return bowl to mixer. Fit mixer with
the paddle attachment. Add eggs, yolk, water, buttermilk, oil and vanilla.
Mix on low speed until smooth, about 3 minutes.
Divide batter evenly between prepared pans. Bake, switching positions of
pans and rotating halfway through, until cake tester inserted into centers
comes out clean, about 40 minutes. Let cool in pans on wire racks 30
minutes. Run a thin knife around edges of cakes to loosen. Unmold; peel
off parchment. Let cool completely, top sides up, on racks.
Trim tops of cake layers with a long serrated knife to make them level.
Using a small offset spatula, cover top of one cake layer evely with 1 1/2
cups frosting; spread frosting so that it extends just beyond edges of
cake.
Place second cake layer, cut side down, on top; press gently to make it
level. Frost top and sides of assembled cake with remaining frosting.
Chocolate buttercream frosting recipe
Vanilla butter cream frosting recipe
Contributor: Martha Stewart Living January 2005 p 135
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