Chocolate Chip Cake with Chocolate American Buttercream

Chocolate Chip Cake with Chocolate American Buttercream

Recipe growth by Erin Clarkson and images by Hector Sanchez

We jazzed up this vanilla cake slightly by including darkish chocolate chips. It’s completed with Chocolate American Buttercream, which will get its fudgy and luscious texture from the excessive ratio of heavy cream. This frosting is a superb alternative for piping good factors on the surface of the cake.

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Chocolate Chip Cake with Chocolate American Buttercream

  • 1¼ cups (300 grams) entire milk
  • four giant eggs (200 grams), room temperature
  • ½ cup (120 grams) full-fat Greek yogurt
  • 2 giant egg yolks (37 grams), room temperature
  • 2 teaspoons (12 grams) vanilla bean paste
  • 4¾ cups plus 1 tablespoon (602 grams) all-purpose flour
  • 2¼ cups (450 grams) granulated sugar
  • 3¼ teaspoons (16.25 grams) baking powder
  • ½ teaspoon (1.5 grams) kosher salt
  • 1½ cups (340 grams) unsalted butter, cubed and softened
  • 1½ cups (255 grams) 60% cacao bittersweet chocolate chips (see Notes), roughly chopped
  • 2 recipes Chocolate American Buttercream (recipe follows) (see Notes)
  • Garnish: sprinkles*
  1. Preheat oven to 350°F (180°C). Butter and flour 3 (8-inch) spherical cake pans; line backside of pans with parchment paper.
  2. In a medium bowl, whisk collectively milk, eggs, yogurt, egg yolks, and vanilla bean paste.
  3. Within the bowl of a stand mixer fitted with the paddle attachment, beat flour, sugar, baking powder, and salt at low velocity simply till mixed. With mixer on low velocity, add butter, 1 dice at a time, beating till properly mixed after every addition. (Combination ought to seem like sand.) Add half of milk combination, beating simply till mixed. Add remaining milk combination, and beat at medium velocity simply till mixed. Fold batter utilizing a rubber spatula to make sure that no dry elements stay. Fold in chocolate chips till mixed. Divide batter amongst ready pans.
  4. Bake till springy to the contact and a wood choose inserted in heart comes out clear, 35 to 40 minutes. Let cool in pans for 15 minutes. Take away from pans, and let cool utterly on wire racks.
  5. Place 1 cake layer on a cake turntable. (To assist maintain cake in place, smear about 1½ teaspoons Chocolate American Buttercream onto heart of turntable earlier than including first cake layer.) Unfold ¾ cup (153 grams) Chocolate American Buttercream on cake layer. High with second cake layer, urgent very frivolously to safe, and seal edge the place cake layers meet with a skinny layer of buttercream. Unfold ¾ cup (153 grams) buttercream on second cake layer, and high with remaining cake layer. (I like so as to add this one the wrong way up to offer a pleasant clean high.) Apply a skinny layer of buttercream to high and sides of cake, smoothing with an of set spatula or icing scraper. Refrigerate till crumb coat is about, 20 to 30 minutes. Switch any remaining buttercream to a piping bag fitted with a French star tip (Ateco #866).
  6. Make a second batch of Chocolate American Buttercream, and switch to piping bag. (Don’t fill piping bag too full or it is going to be onerous to pipe; maintain remaining buttercream lined.) Pipe buttercream throughout exterior of cake, refilling piping bag as wanted. Garnish with sprinkles, if desired. Refrigerate till able to serve. Let stand at room temperature for 1 hour earlier than serving. Refrigerate in an hermetic container for as much as 1 week.

*Finely chopped chocolate will even work.

*As a result of this cake’s frosting design requires a bigger quantity of buttercream, you’ll make two batches—the primary for the crumb coat and stacking, reserving the remaining, and the second so as to add to the primary batch for overlaying the surface of the cake.



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Chocolate American Buttercream

  • 1½ cups (340 grams) unsalted butter, softened
  • 1½ cups (128 grams) Dutch course of cocoa powder
  • 5¾ cups (690 grams) confectioners’ sugar, sifted
  • ¾ cup plus 2 tablespoons (210 grams) heavy whipping cream
  • 1 teaspoon (Three grams) kosher salt
  • 1 teaspoon (6 grams) vanilla bean paste
  1. Within the bowl of a stand mixer fitted with the paddle attachment, beat butter and cocoa at low velocity till properly mixed. Add confectioners’ sugar, 1 cup (120 grams) at a time, alternately with cream, 1 tablespoon (15 grams) at a time, beating simply till mixed after every addition. Add salt and vanilla bean paste. Improve mixer velocity to medium-high, and beat till clean, about 1 minute. Improve mixer velocity to excessive, and beat till tender and spreadable. (See Observe.) Scale back mixer velocity to low, and beat for 1 to 2 minutes to launch any air bubbles. Use instantly, or cowl with a chunk of plastic wrap, urgent wrap instantly onto floor of buttercream, till prepared to make use of.

The feel needs to be fluffy and straightforward to pipe. Add 1 to 2 teaspoons further heavy whipping cream if wanted to get it to the appropriate consistency for piping.




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