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Categories:
sugar butter eggs egg yolks vanilla flour cocoa powder salt baking powder buttermilk chocolate chips maple syrup powdered sugar butter cocoa powder milk heavy cream vanilla Espresso powder
Viewed: 7 - Published at: 6 years agoIngredients
- 3 cups sugar
- 1/2 cup salted butter softened
- 3 whole eggs
- 2 egg yolks
- 2 teaspoons vanilla extract
- 2 1/2 cups all purpose flour
- 1 1/2 cups cocoa powder
- 2 tablespoons salt
- 2 teaspoons baking powder
- 1 cup buttermilk
- 1/2 cup chocolate chips
- 1/2 cup maple syrup
- 5 cups powdered sugar about 1 pound
- 1 1/2 cups unsalted butter softened
- 1 1/2 cups cocoa powder
- 1/4 cup milk
- 1/4 cup heavy cream
- 2 teaspoons vanilla extract
- 1 teaspoon instant espresso powder
Method
- Preheat oven to 350°F. Lightly oil 12-inch round cake panand dust with flour.
- Addsugar and butter to Bowl ofKitchenAid(R) Artisan Stand Mixer. Attach Bowl and Flat Beater to Mixer. Turn to Speed 3 and beat 4 minutes or until well blended.
- Continuing on Speed 3, add eggs and egg yolks, one at a time, mixing well after each until light and fluffy. Mix in vanilla.
- Combine flour, cocoa powder, salt and baking powder in separate bowl. Alternately add buttermilk and flour mixture to egg mixture in three additions, mixing on Speed 2 until just incorporated. Stop Mixer; scrape side and bottom of Bowl. Add chocolate chips. Turn to Speed 2 and mix 1 minute. Pour into prepared pan.
- Bake 1 hour or until knife inserted in center comes out clean.Invert cake onto wire rack; remove pan. Cool 30 minutes.Refrigerate 1 hour.
- Cut cake into 3 layers, each about 1-1/2 incheshigh.Brush each cake layer with maple syrup. Stack cake layers on serving plate, filling with some of the buttercream. Spread remaining buttercream on top and side of cake for a rustic look.
- For the Espresso Buttercream: Add sugar, butter and cocoa to Bowl of KitchenAid(R) Artisan Stand Mixer. Attach Bowl and Flat Beater to Mixer. Turn to Speed 3 and mix until smooth and well blended. Stop and scrape bowl. Turn to Speed 4 and slowly drizzle in cream and milk; mix until well blended. Stop and scrape bowl. Add vanilla and espresso powder; mix until well blended.
