If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
The perfect cake mostly exists in daydreams and on supermarket boxes: utterly moist and, somehow simultaneously light and rich, with an incredibly tender crumb, all swathed in icing that's creamy and fluffy but not so sugary it makes your teeth hurt. Layered. Perfect-slicing.
It comes as no surprise, of course, that Ina Garten—the Barefoot Contessa, for crying out loud!—would be the one to master it. This recipe comes from her latest cookbook, Cooking for Jeffrey. And she knows it's good:
This cake is a showstopper! I bake the cakes one day and make the buttercream and assemble the cakes the next so it is not too daunting. I adore the combination of moist chocolate cake and lighter-than-air buttercream.
It would have to be a showstopper to be Jeffrey-worthy, no? Make it for us and win our hearts forever. (Seriously.)
For the cake:
- 3/4 pound (3 sticks) unsalted butter, at room temperature
- 2 1/4 cups sugar
- 4 extra-large eggs, at room temperature
- 4 teaspoons pure vanilla extract
- 3/4 cup unsweetened cocoa powder, such as Pernigotti
- 3/4 cup hot brewed coffee or espresso
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/2 teaspoons kosher salt
- 1 cup sour cream
- Coffee Meringue Buttercream (recipe follows)
- Chocolate espresso beans (for decoration)
For the coffee meringue buttercream:
- 2 cups sugar
- 6 extra-large egg whites, at room temperature
- 1/4 teaspoon cream of tartar
- Pinch of kosher salt
- 1 1/2 pounds (6 sticks) unsalted butter, at room temperature
- 1/4 cup coffee liqueur, such as Kahlúa
- 2 teaspoons pure vanilla extract
Gratefully excerpted from Cooking for Jeffrey.