Above is my attempt of taking a picture that makes your mouth water. Stay tuned, hopefully I get better. On the bright side some of the kitchen is showing, which is where I have been spending a great deal of time. Notice the "two peas in a pod" salt and pepper shaker, so cute! And what's a kitchen without cool mason jars to hold your flour, sugar and other such things? Back to the cake....the recipe is fairly simple and it yields a fabulous result! However, when I make this cake next time, I will follow the directions closer (keep reading for explanation.)Ahhhh...practically perfect....No! What happened? And then I discovered my mistake, I didn't put parchment paper inside. Novice mistake I'm sure. So, when the recipe calls for parchment paper, do it. For this recipe cut circles big enough to cover the inside of the pan. The paper does not have to go up the edges, just on the bottom. And one more tip, it helps to have some killer tunes whilst baking. Neil Diamond is an excellent choice, even in dire times (parchment paper), you just can't stop yourself from singing along and smiling. Ahhh, the cheeze.
Yield: Two 9-inch round, 2-inch tall cake layers, and, in theory, 22 to 24 cupcakes, two 8-inch squares or a 9×13 single-layer cake.
4 cups plus 2 tablespoons cake flour (not self-rising)
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
2 cups sugar
2 teaspoons pure vanilla extract
4 large eggs, at room temperature
2 cups buttermilk, well-shaken
Preheat oven to 350°F. Butter two 9-inch round cake pans and line with circles of parchment paper, then butter parchment. (That's what I skipped.) She says you can use a cooking spray, butter, or butter and flour, but I think that you have to go parchment.
Sift together flour, baking powder, baking soda, and salt in a medium bowl. In a large mixing bowl, beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well and scraping down the bowl after each addition. At low speed, beat in buttermilk until just combined (mixture will look curdled). Add flour mixture in three batches, mixing until each addition is just Incorporated.
Spread batter evenly in cake pan, then rap pan on counter several times to eliminate air bubbles. (This part is fun) Bake until golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes, then run a knife around edge of pan. Invert onto rack and discard parchment, then cool completely, about 1 hour.
Makes 5 cups of frosting, or enough to frost and fill a two layer 9-inch cake
15 ounces semisweet or bittersweet chocolate, chopped
1 1/4 teaspoons instant espresso (optional, but can be used to pick up the flavor of average chocolate)
2 1/4 cups sour cream, at room temperature!!!!!
1/4 to 1/2 cup light corn syrup
3/4 teaspoon vanilla extract
Combine the chocolate and espresso powder, if using, in the top of a double-boiler or in a heatproof bowl over simmering water. Stir until the chocolate is melted. (A microwave can be used, but there is something so fabulous about watching the chocolate melt. It is the best color ever.) Remove from heat and let chocolate cool until tepid.
Whisk together the sour cream, 1/4 cup of the corn syrup and vanilla extract until combined. Add the tepid chocolate slowly and stir quickly until the mixture is uniform. Taste for sweetness, and if needed, add additional corn syrup in one tablespoon increments until desired level of sweetness is achieved.
Let cool in the refrigerator until the frosting is a spreadable consistency. This should not take more than 30 minutes. Should the frosting become too thick or stiff, just leave it out until it softens again.