Christine and Jen’s Fancy Chocolate Cake

adapted from this chocolate cake and the buttercream on this cake (serves 8-10)

Cake:

• 3 cups (less 6 tbsp) all-purpose flour 
• 6 tbsp cornstarch
• 2 cups granulated sugar
• 1/2 cup unsweetened cocoa powder
• 2 tsp baking soda
• 2 tsp vanilla sugar
• 1 tsp salt
• 2/3 cup vegetable oil
• 2 tsp white vinegar
• 1 cup soured milk (1 cup of milk + a splash of vinegar or lemon juice; let sit for a few minutes)
• 1 cup water (or cooled coffee)

Frosting:

Lightly grease 3 – 6” cake pans (or 2 – 8” cake pans) and line with parchment paper. Preheat oven to 350F.

Whisk together flour, sugar, cocoa, baking soda and salt (and vanilla if you’re using vanilla sugar). Next, add in the oil, vanilla extract, vinegar, milk and water (or coffee) and mix until smooth.

Divide evenly across the prepared pans and gently smooth the batter to even it out. Bake for 40-45 min. Remember to swap the pans about halfway through. If working w 3 pans, then swap 1/3 and 2/3 of the time way through. Start checking the cakes for readiness at 30-35 minutes by pricking the centre of the cake with a toothpick. If it comes out mostly clean, the cake layer is ready. A few crumbs on the toothpick are ok; anything more and add another 2 minutes of baking time.

Remove from oven, run a sharp knife around the outer edge of the cake layers and cool in pan for 10 min.  Turn onto wire rack, remove the parchment paper and invert the cake layer again. Let cool completely before assembling and icing the cake. If required, level the layers once they are cooled. 

To make the whipped buttercream frosting, in a stand mixer or with a hand mixer, beat the butter until light and fluffy. Slowly add the icing sugar, about 1 cup at a time, and mix well between each addition. Use 3 1/2 cups of sugar for a softer frosting and 4 for a stiffer one. Add the vanilla next and beat for a minute. Drizzle in the cream and continue to beat the frosting for 4-5 minutes.

To frost the cake, dab a spot of frosting on the cake plate and place the bottom layer of the (levelled) cake layer on it. Spread a large dollop of frosting on to the layer and then top it with the second layer. Spread some more frosting on to that layer and top it with the third. Finally, put a generous amount of frosting on to the top of the cake and with an offset spatula, smooth it over the top of the cake.

Dollop the remaining buttercream around the outside of the cake.  Using an offset spatula, spread the frosting around the outside to your desired thickness. If you’re not serving it right away, refrigerate for at least 30 minutes to allow the frosting to set before wrapping the cake.