The Best Chocolate Cake With Egg Yolk Buttercream Recipe

Name: The Best Chocolate Cake With Egg Yolk Buttercream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: cake; 1 3/4 cups all-purpose flour, plus more for pans; 2 cups sugar; 3/4 cup cocoa powder; 2 teaspoons baking soda; 1 teaspoon baking powder; 1 teaspoon kosher salt; 1 cup buttermilk, shaken; 1/2 cup vegetable oil; 2 extra-large eggs, at room temperature; 1 teaspoon pure vanilla extract; 1 cup hot coffee; frosting; 6 ounces semisweet chocolate (recommended ( Callebaut); 1/2 lb unsalted butter, at room temperature; 1 extra-large egg yolk, at room temperature; 1 teaspoon pure vanilla extract; 1 1/4 cups powdered sugar, sifted; 1 tablespoon instant coffee powder

Servings: persons

cake
1 3/4 cups all-purpose flour, plus more for pans
2 cups sugar
3/4 cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup hot coffee
frosting
6 ounces semisweet chocolate (recommended ( Callebaut)
1/2 lb unsalted butter, at room temperature
1 extra-large egg yolk, at room temperature
1 teaspoon pure vanilla extract
1 1/4 cups powdered sugar, sifted
1 tablespoon instant coffee powder

1
Preheat the oven to 350 degrees F. Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.
2
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
3
Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.

2186

kcal

Calories

145

Fat

215

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: cake, 1 3/4 cups all-purpose flour, plus more for pans, 2 cups sugar, 3/4 cup cocoa powder, and more.

Yes, The Best Chocolate Cake With Egg Yolk Buttercream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

The Best Chocolate Cake With Egg Yolk Buttercream

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