Ingredients

The following ingredients have 4 Servings
  • 3 cups (345 g) cake flour
  • 2 teaspoons (8 g) baking powder
  • 1 teaspoon (6 g) salt
  • 1 cup (226 g) unsalted butter, at room temperature
  • 1 3/4 cups (350 g) granulated sugar
  • 1/3 cup (72 g) grapeseed oil
  • 5 large eggs, (at room temperature)
  • 2 egg yolks, (at room temperature)
  • 1 teaspoon (4.2 g) pure vanilla extract
  • 1 teaspoon (4.2 g) butter extract
  • 1 cup (240 g) sour cream, at room temperature
  • 2 cups (452 g) unsalted butter, slightly cold
  • 5 cups (625 g) confectioner's sugar, measured then sifted
  • 1 tablespoon (12 g) pure vanilla extract
  • 1 cup (170 g) semi-sweet or dark chocolate chips
  • 1/4 cup (57.75 g) heavy whipping cream
  • Pinch of salt

Instruction

  • For the Cake: Preheat the oven to 325 degrees F. Spray three 8-inch round cake pans with nonstick cooking spray, line the bottom of the pans with parchment paper and spray again. Set aside.
  • In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  • Using a stand mixer fitted with the paddle attachment, beat butter, oil, and sugar on medium-high speed for 3 minutes until light in color and fluffy in texture.
  • With the mixer on medium speed, add eggs, one at a time, scraping down the bowl between additions. Continue to beat on medium-high speed for 2 minutes until smooth. Add the vanilla and butter extract; stir to combine.
  • With the mixer on low speed, add in intervals, blending after each addition: 1/3 dry ingredients, 1/2 sour cream, 1/3 dry ingredients, 1/2 sour cream, 1/3 dry ingredients.
  • Scrape down the bowl and mix for another 20 to 30 seconds.
  • Divide the batter evenly among the prepared pans (18 to 19 ounces in each). Bake for 25 to 30 minutes, or until a toothpick inserted in the center of the cake comes out with a just a few moist crumbs on it.
  • Remove the cake pans from the oven and let the layers cool in pans for 15 minutes before inverting onto cooling racks to cool completely.
  • For the Chocolate Frosting: In a microwave safe bowl, heat cream for 1 minute. Pour hot cream over the chocolate chips and stir until smooth. If needed, heat the mixture for an additional 20 to 30 seconds and stir again. Cool slightly.
  • Using a stand mixer fitted with the paddle attachment, beat butter on medium-high speed for 3 to 5 minutes. Scrape down the bowl with a spatula.
  • With the mixer on medium speed, gradually add ganache to butter and mix until smooth. Scrape down the bowl and mix again for 30 seconds.
  • With the mixer on low speed, gradually add powdered sugar, mixing to combine after each addition. Add vanilla and salt. Stir to combine.
  • Turn the mixture to medium-high speed and beat for an additional 3 to 5 minutes, scraping down the bowl at least twice during the process. The buttercream should be lighter in color and silky-smooth. If the buttercream is too soft, refrigerate it for 15 to 20 minutes before using.
  • To Assemble the Cake: Place the first cake layer, top side up, centered on your cake board or cake plate. Evenly spread 1 cup of buttercream over the cake layer, getting eye level with the cake to ensure the buttercream is level.
  • Place the second cake layer, top side up, on the buttercream. Repeat previous steps.
  • Place the final cake layer, top side down, on the second layer of buttercream.
  • Spread a thin coat of buttercream around the entire cake to lock in the crumbs. Freeze for 10 to 15 minutes.
  • Once the crumb coat is set, frost and decorate the cake with remaining buttercream.