Cakes and cupcakes

Made with buttermilk, semisweet chocolate chips and heavy cream. 3h 5m, makes 12, 18 ingredients.

Recipe by cakemehometonight.com

Prep

2h

Cook

30 min

Total

3h 5m

Makes

12

Ingredients

• 2 ½ cup all-purpose flour
• 2 ½ tsp baking powder
• 1 tsp salt
• 1 ½ cups granulated sugar
• ½ cup unsalted butter (room temperature)
• ½ cup vegetable oil
• 3 large eggs (room temperature)
• 2 egg yolks (room temperature)
• 1 tbsp vanilla extract
• 1 cup buttermilk (room temperature)
• ½ cup semisweet chocolate chips
• 2 cups unsalted butter (room temperature)
• 5 cups powdered sugar
• ½ cup dark cocoa powder
• 2 tsp vanilla extract
• ½ tsp salt
• ¼ cup heavy cream
• ½ cup colorful sprinkles

Instructions

Method by cakemehometonight.com. Cook it from their page if you can, so the people who developed and tested it get the visit.

1. Preheat the oven to 350°F. Prepare three 7-inch round cake pans with nonstick cooking spray and parchment paper circles.
2. In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
3. In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with an electric hand mixer, cream the granulated sugar, unsalted butter, and vegetable oil until smooth and creamy. Add the eggs, egg yolks, and vanilla extract and mix until smooth.
4. Alternate adding the dry ingredients with the buttermilk, starting and ending with the dry ingredients, and mixing in between each addition. (Add ⅓ flour mixture, ½ buttermilk, ⅓ flour mixture, ½ buttermilk, ⅓ flour mixture). Scrape the sides and bottom of the bowl and mix the batter until it is smooth.
5. Divide the cake batter evenly into the prepared cake pans. Bake the cake layers for approximately 28 to 30 minutes, until the tops of the cakes bounce back when gently touched. Remove the cake pans from the oven and cool the cake layers for 15 minutes. Remove the cake layers from the pan and transfer to a wire rack to cool completely.
6. In a microwave-safe bowl, heat the semisweet chocolate chips in 15 second intervals, stirring in between each interval, until the chocolate is melted and smooth. Set aside to cool.
7. In the bowl of a stand mixer fitted with a paddle attachment, cream the room temperature butter for 5 minutes until it is pale and creamy. Scrape the bottom and sides of the bowl as needed.
8. Add half of the powdered sugar and mix on low until combined. Add the remaining half of the powdered sugar and mix well. Add the cooled melted chocolate, dark cocoa powder, vanilla extract, and salt and continue to mix on low until combined. Scrape the sides and bottom of the bowl periodically.
9. Drizzle in the heavy cream. Turn the mixer to medium speed and whip the chocolate buttercream frosting for 2 to 3 minutes until it is smooth and creamy.
10. Use a serrated knife to level the cake layers. Place one cake layer on a round cake board. Add desired amount of chocolate buttercream frosting to the top of the layer and spread evenly with an offset spatula. Add the second cake layer, more frosting, and spread evenly with an offset spatula. Add the final cake layer to the top of the cake. Be sure the bottom of the cake layer is facing up.
11. With an offset spatula, add a crumb coat, a thin layer of frosting, to the top and sides of the cake. Use a cake scraper to remove excess frosting to smooth the sides. Chill the cake for 20 minutes to firm the frosting.
12. Add a generous layer of the chocolate buttercream to the chilled cake with an offset spatula and use a cake scraper to smooth out the frosting along the sides and top of the cake.
13. Gently press colorful sprinkles along the bottom of the cake. Fill a piping bag fitted with a Wilton 1M piping tip with the remaining chocolate buttercream frosting. Pipe swirls of buttercream around the top edge of the cake to create a border and decorate with additional colorful sprinkles.