15 or more servings
YouTube instructional video is at the bottom
What you’ll need
All-purpose flour
Sugar
Salt
Baking powder
7 sticks Unsalted butter (Room temp)
6 large eggs (Room temp)
Whole milk (Room temp)
Sour cream (Room temp)
Canola oil
Unsweetened Cocoa powder
4 ounces unsweetened baking chocolate
Vanilla extract
Butter Extract
Confectioners’ sugar
Tools you’ll need
Baker’s Joy Non-stick baking spray
Two 9 inch round baking pans
Disposable piping bag
Spatula
Stand or hand mixer
Dry and Wet ingredients Preparation
All-purpose flour mixture
Step 1- Sift 2 1/2 cups All-purpose flour, 1 1/2 teaspoons baking powder and 1/4 teaspoon salt into a medium sized bowl. Stir and set aside.
Milk and sour cream mixture
Step 2- In a separate medium sized bowl add 1/2 cup whole milk (Room temp), 1/2 cup sour cream (Room temp), 1 tablespoon butter extract and 1 tablespoon vanilla extract. Stir with whisk until combined
Step 3- Separate 2 egg yolks from egg whites. Set aside.
Preparation of cake batter
Step 4- In a stand mixer with the paddle attachment. Add 3 sticks unsalted butter (Room temp), 3 tablespoons canola oil and 2 1/4 cups sugar. Mix on high speed for 4 minutes. Scrape down sides of bowl.
Step 5- Add 4 large eggs (Room temp) in one at a time while mixing on a medium speed. Reduce speed to medium low. Add 2 egg yolks (Room temp), one at a time.
Note- If your cake doesn’t resemble a yellow color add 1/8 teaspoon of yellow gel paste or liquid food coloring.
Step 6- Add 1 cup All-purpose flour mixture and 1/2 cup milk and sour cream mixture. Mix on a medium low speed until combined.
Step 7- Add 1 cup All-purpose flour mixture and 1/4 cup milk and sour cream mixture. Mix on a medium low speed until combined.
Step 8- Add 1/2 cup All-purpose flour mixture and 1/4 cup milk and sour cream mixture. Mix on a medium low speed until combined.
Baking your cake
Preheat oven to 325 degrees
Step 9- Spray baking pans with Baker’s joy non-stick baking spray. Add prepared yellow cake batter into each baking pan as even as possible. Spread batter around with spoon. Shake each pan slightly to make batter more even in baking pans.
Step 10- Place into a preheated 325-degree oven. Bake for 40 minutes. Remove cake from oven. Toothpick inserted should come out clean. Let cool completely before frosting. It should take 3 to 4 hours.
Making the Chocolate Fudge Frosting
Step 11- Break 4 ounces of unsweetened baking chocolate into small bite sized pieces. Add into a small glass bowl. Place in microwave on high for 1 minute. Stir chocolate until it has completely melted. Let cool completely before frosting your cake.
Step 12- Add 2 sticks unsalted butter (Room temp), and 2 1/2 cups confectioners’ sugar. Mix on a medium low speed until combined. Scrape down sides of bowl.
Step 13- Add 2 sticks unsalted butter, 2 cups confectioners’ sugar, 2 teaspoons vanilla extract and 2 teaspoons of butter extract into stand mixer bowl fitted with paddle attachment. Mix on high speed for 1 minute. Add 1/3 cup Unsweetened cocoa and 4 ounces 1/2 cup unsweetened baking chocolate. Mix on a medium low speed until combined. Add 3 tablespoons warm whole milk. Mix until combined. Set aside.
Decorating the Cake
Step 14- Spread a small amount of chocolate buttercream frosting on to cake pad or serving dish. Place bottom cake layer on top. Add 1 1/2 cup chocolate frosting into a disposable piping bag with the tip cut off. Pipe the frosting on to the bottom layer or cake until you reach the center of the cake layer. Spread frosting around top of bottom layer of cake as even as possible.
Step 15- Add top layer on top of bottom layer. Press down slightly to seal. Spread a light coating of chocolate frosting on the top and sides of the cake. This is called the crumb coat. Place cake into fridge for 30 minutes.
Step 16- Add all of the chocolate frosting on top of cake. Spread frosting around the top of the cake with spatula as even as possible. As the frosting reaches the sides of the cake, it will free fall along the sides of the cake. Spread frosting around sides of cake as well.
Step 17- Heat the spatula on the stove until it is warm then smooth out the top and sides of the cake. Take the tip of the spatula and do a zigzag decoration on top of the cake. Serve after 5 minutes.
YouTube instructional video
