Chocolate Cake from Matilda

• porciones: 10

Ingredientes

Cake:

Butter, for greasing

3 cups all-purpose flour, plus more for dusting

3 cups granulated sugar

1 1/2 cups unsweetened cocoa powder

1 tbsp baking powder

2 tsp baking soda

1 tsp fine salt

1 1/2 cups buttermilk

4 large eggs

1/2 cup vegetable oil

Chocolate frosting:

1 1/2 cups unsalted butter, at room temp

1 (8-oz) package cream cheese, at room temp

1 cup unsweetened cocoa powder

1 1/2 pounds confectioners' sugar (about 5 1/3 cups), sifted

Whole milk, for thinning (optional)

Instrucciones

Preheat the oven to 350F. Liberally butter three 9-inch round cake pans and dust each evenly with about 1 tbsp flour, tapping out any excess. Line the bottom of each pan with parchment paper rounds.

In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. In a medium bowl, whisk together the buttermilk, eggs, and vegetable oil. Add the wet ingredients to the dry ingredients and whisk until smooth. Divie the batter evenly among the prepared cake pans and bake for 30-35 mins, until a tester inserted into the center of the cakes comes out clean. Let cool in the pans on wire racks for at least 30 mins, then invert the cakes onto the racks, remove the parcment paper, and let cool completely, 30 minutes to 1 hour more.

While the cakes cool, in the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and cream cheese on medium speed until fluffy, about 2 minutes. Add the cocoa powder and mix on medium-low speed until combined. Add the confectioners' sugar a cup or two at a time, stopping and scraping down the sides occasionally, and beat on medium speed until the frosting is creamy and smooth, about 1 minute. Add a splash of milk, if desired, to thin out the frosting.

Flip the cakes right-side up and, using a serrated knife, gently trim off the domed top of each cake layer to completely level it. Place one cake layer on a platter and spread 3/4 cup of the frosting on top. Top with a second cake layer, trimmed-side down, and spread 3/4 cup of the frosting on top. Top with the third layer, trimmed-side down, and spread the remaining frosting over the top and sides of the entire layer cake. Slice into wedges and serve.

Notas

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