Vanilla Buttermilk Cake with Instant Fudge Frosting
For the Cake:
  • 4 whole eggs room temperature
  • 2 egg yolks room temperature
  • 1-1/4 cups 297 ml buttermilk, room temperature
  • 2 teaspoons 10 ml pure vanilla extract
  • 3 cups 360 g cake flour, sifted
  • 2 cups 400 g sugar
  • 1 tablespoon plus 1/2 teaspoon 17 g baking powder
  • 1/2 teaspoon 4 g salt
  • 1 cup 2 sticks(227 g) unsalted butter, at room temperature
For the Frosting:
  • 6 oz. 180 g quality unsweetened chocolate, melted and cooled
  • 4-1/2 cups 563 g confectioners' sugar (no need to sift)
  • 1-1/2 cups 3 sticks(340 g) unsalted butter, at room temperature
  • 6 tablespoons 90 ml half-and-half
  • 1 tablespoon 15 ml pure vanilla extract
For the Cake:
  1. Preheat the oven to 350° F. Butter the bottoms and sides of three 8-inch round cake pans, line bottoms with parchment round, butter the rounds and dust with flour.
  2. Put the eggs and yolks in a medium mixing mixing bowl, add 1/4 cup of the buttermilk and the vanilla. Whisk to blend well.
  3. Combine the flour, sugar, baking powder and salt in a large mixer bowl; whisk to blend. Add the butter and the remaining 1 cup buttermilk to these dry ingredients and with the mixer on low, blend together. Raise the mixer speed to medium and beat until light and fluffy, about 2 minutes.
  4. Add the egg mixture in 3 additions, scraping down the side of the bowl and mixing only until thoroughly incorporated.
  5. Divide batter evenly among the 3 prepared pan (use a kitchen scale to ensure 3 even layers). Bake the cake layers for 28-32 minutes, or until a cake tester or wooden toothpick inserted into the center comes clean and the cake begins to pull away from the sides of the pan. Let the layers cool in the pans for 10 minutes, then carefully turn out onto wire racks, peel of the paper liners, and let cool completely.
For the Frosting:
  1. Place all of the ingredients in a food processor and pulse to incorporate. Then process until the frosting is smooth.
Assembly of the Vanilla Buttermilk Cake with Instant Fudge Frosting:
  1. Place one layer, face-up on a cake stand or plate. Spread 3/4 cup of the frosting over the layer right to the edge using a small offset palette knife. Repeat with the next layer.
  2. Place the last layer on top and use all but 3/4 cup of the frosting to cover the top and sides of the cake. With an offset palette knife or spatula, smooth out the frosting all over. Place the remaining 3/4 cup frosting in a pastry bag fitted with a medium star tube and pipe a shell border around the top and bottom edges of the cake.