Sobre esta receta

Un pastel en capas rico, húmedo y profundamente chocolatado que ha sido un básico querido de la repostería casera durante generaciones. Hecho con suero de leche y café caliente para amplificar el sabor del chocolate, esta receta infalible ofrece una miga tierna cada vez. Terminado con un buttercream de chocolate sedoso, es el pastel perfecto para cumpleaños, celebraciones o cualquier momento en que necesites un verdadero remedio de chocolate satisfactorio.

Instrucciones

1. 1

   Preheat your oven to ![350°F]. Grease two 9-inch round cake pans with butter or cooking spray, line the bottoms with parchment paper circles, then grease the parchment paper. Lightly dust with unsweetened cocoa powder and tap out any excess.

2. 2

   In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and kosher salt until well combined. Make sure there are no cocoa clumps.

3. 3

   In a separate medium mixing bowl or large measuring cups, whisk together the eggs, buttermilk, neutral oil, and pure vanilla extract until smooth.

4. 4

   Pour the wet ingredients into the dry ingredients and whisk until just combined. The batter will be thick at this stage — that's normal.

5. 5

   Carefully pour in the hot hot brewed coffee (or hot water) and whisk gently until the batter is smooth and uniform. The batter will be quite thin — this is what makes the cake so moist. Don't worry!

6. 6

   Divide the batter evenly between the two prepared cake pans. Tap each cake pan gently on the counter a few times to release any air bubbles.

7. 7

   Bake for 32–35 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Do not overbake — pull the cakes when the toothpick is mostly clean.

8. 8

   Let the cakes cool in their cake pans on a wire rack for 15 minutes, then run a thin knife around the edges and carefully invert onto the wire rack. Peel off the parchment paper and let cool completely before frosting, at least 1 hour.

9. 9

   In the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature butter on ^[medium-high speed] until very pale and fluffy, about 3–4 minutes. Scrape down the sides of the bowl.

10. 10

    Add the sifted unsweetened cocoa powder and mix on ^[low speed] until incorporated, then increase to ^[medium] and beat for 1 minute.

11. 11

    Add the sifted powdered sugar one cup at a time, mixing on ^[low] after each addition to prevent a sugar cloud. Add the pure vanilla extract and kosher salt.

12. 12

    With the mixer running on ^[low], drizzle in the heavy cream. Once incorporated, increase to ^[medium-high] and beat for 2–3 minutes until the buttercream is light, fluffy, and spreadable. If it's too thick, add heavy cream one tablespoon at a time. If too thin, add a little more powdered sugar.

13. 13

    Place one cooled cake pan layer on a cake stand or serving plate. Dollop about 1 cup of buttercream onto the center and spread it evenly to the edges with an spatula.

14. 14

    Place the second cake pan layer on top, flat side up. Apply a thin layer of buttercream all over the top and sides of the cake as a crumb coat. Refrigerate for 15 minutes to set.

15. 15

    Apply the remaining buttercream generously over the top and sides, smoothing with the spatula or creating decorative swirls. Slice and serve at room temperature.