Ingredientes para Chocolate Buttercream Cake Ina Garten
- All Purpose Flour
- Cocoa Powder
- 1 ½ teaspoons baking soda
- ¾ teaspoon salt
- Unsalted Butter
- Granulated Sugar
- Light Brown Sugar
- Extra Large Eggs
- Vanilla Extract
- 1 cup buttermilk
- ½ cup sour cream (or plain yogurt)
- Espresso Powder
- Milk
- Bittersweet Chocolate
- Semisweet Chocolate
- Egg White
- ½ teaspoon cream of tartar
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Chocolate Buttercream Cake Ina Garten? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Chocolate Buttercream Cake Ina Garten
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper.
- In a medium bowl, whisk together 2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking soda, and ¾ teaspoon salt.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 2 cups granulated sugar until light and fluffy (about 5 minutes).
- Beat in 4 large eggs one at a time, then add 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 1 cup buttermilk, ½ cup sour cream (or plain yogurt), and 1 cup strong brewed coffee.
- Gradually add the dry ingredients and the wet ingredients alternately to the creamed mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Divide batter evenly between prepared pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
- For the frosting: Chop 8 ounces of semi-sweet chocolate and melt it in a double boiler or microwave until smooth. Let cool slightly.
- In a clean bowl, whisk together 4 large egg whites, 1 cup granulated sugar, ½ teaspoon cream of tartar, and a pinch of salt.
- Heat over a double boiler until warm to the touch (about 5 minutes).
- Beat on high speed until stiff, glossy peaks form (about 5 minutes).
- Gradually add 1 cup (2 sticks) unsalted butter, one tablespoon at a time, beating on medium speed until incorporated.
- Add the melted chocolate, 1 teaspoon vanilla extract, and 1 teaspoon espresso powder. Mix until fully combined. If too soft, chill until firm before frosting.
- Place one cake layer on a serving plate. Frost the top. Add the second layer and frost the entire cake.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
165g
Fat
78g
Carbs
21g
