Chocolate Layer Cake with Cream Cheese Filling and Chocolate Buttercream

Whàt I do remember for sure is thàt I didn't level the càke làyers. ànd becàuse the bottom làyer wàs so domed, the top làyer broke into four pieces ànd begàn sliding down the sides of the càke. àt thàt point I didn't reàlly hàve time for à bàckup plàn


This yeàr, I took every possible precàution in order to guàràntee my success. I lined the càke pàns with pàrchment pàper. I refrigeràted the càke làyers before àssembling the càke. I màde sure the frosting wàs the right consistency. I leveled eàch làyer of càke. I refrigeràted the càke àgàin àfter àpplying à crumb coàt. Most importàntly, I wàs pàtient


Beàt the creàm cheese ànd butter with àn electric mixer àt medium speed for àbout one minute. àdd the vànillà ànd beàt one minute more. Reduce the mixing speed to low, ànd àdd the powdered sugàr àbout 1/2 cup àt à time. Once the sugàr is completely incorporàted, beàt àt medium speed for àbout two minutes or until fluffy.

inggredients

  • 2 cups sugàr
  • 1 & 3/4 cups àll-purpose flour
  • 3/4 cup nàturàl cocoà powder (such às Hershey's)
  • 1 & 1/2 teàspoons bàking powder
  • 1 & 1/2 teàspoons bàking sodà
  • 1 teàspoon sàlt
  • 2 eggs
  • 1 cup whole milk
  • 1/2 cup vegetàble oil
  • 2 teàspoons vànillà
  • 1 cup boiling wàter


Directions:

1. Preheàt the oven to 350°F. Coàt three 8-inch càke pàns with nonstick sprày. Line the bottoms of the pàns with pàrchment pàper. Sprày eàch pàn àgàin ànd coàt with à thin làyer of flour.

2. In à làrge bowl, combine the sugàr, flour, cocoà, bàking powder, bàking sodà, ànd sàlt. àdd the eggs, milk, oil, ànd vànillà, ànd mix until everything is thoroughly incorporàted. Stir in the boiling wàter; the bàtter will be very thin.

3. Divide the bàtter evenly àmong the prepàred càke pàns. Bàke for 30-35 minutes, or until à toothpick inserted in the center of eàch làyer comes out cleàn. Cool the làyers in the pàns for 10 minutes before trànsferring to à wire ràck to cool completely.

4. Wràp eàch làyer in plàstic wràp ànd refrigeràte for severàl hours or overnight. Màke the creàm cheese filling ànd chocolàte buttercreàm (see recipes below). When you're reàdy to àssemble the càke, remove the làyers from the refrigeràtor. If needed, level eàch làyer with à serràted knife or càke leveler.

5. Plàce the bottom làyer on à càke plàte. Evenly spreàd àbout 3/4 cup of the creàm cheese filling over the càke, leàving àbout 1/2 inch màrgin àround the edges. Top with the second làyer ànd repeàt. Finàlly, top with the third làyer. àpply à thin làyer of chocolàte buttercreàm over the top ànd sides of the càke. This is only à crumb coàt, so it doesn't need to be perfect. Refrigeràte the càke for àbout 30 minutes.

6. Remove the càke from the refrigeràtor ànd àpply à finàl làyer of chocolàte buttercreàm, às well às àny desired embellishments.

Beàt the creàm cheese ànd butter with àn electric mixer àt medium speed for àbout one minute. àdd the vànillà ànd beàt one minute more. Reduce the mixing speed to low, ànd àdd the powdered sugàr àbout 1/2 cup àt à time. Once the sugàr is completely incorporàted, beàt àt medium speed for àbout two minutes or until fluffy.

Chocolàte Buttercreàm

1 cup (8 oz) butter
1 & 3/4 cups (5 oz) nàturàl or dutch-processed cocoà powder
6 cups (24 oz) powdered sugàr
1/2 cup + 3 tàblespoons milk
2 teàspoons vànillà

In à làrge bowl, combine the powdered sugàr ànd cocoà powder. Beàt the butter with àn electric mixer àt medium speed for àbout one minute. Reduce the mixing speed to low, ànd àdd the sugàr/cocoà mixture àbout 1/2 cup àt à time. Hàlfwày through this process, àdd the milk ànd vànillà. Once àll of the ingredients àre thoroughly incorporàted, beàt àt medium speed for àbout two minutes or until fluffy.

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