Decadent Chocolate Cake

Name: Decadent Chocolate Cake
Ingredients: 3 cups sugar; 1/2 cup salted butter softened; 3 whole eggs; 2 egg yolks; 2 teaspoons vanilla extract; 2 1/2 cups all purpose flour; 1 1/2 cups cocoa powder; 2 tablespoons salt; 2 teaspoons baking powder; 1 cup buttermilk; 1/2 cup chocolate chips; 1/2 cup maple syrup; 5 cups powdered sugar about 1 pound; 1 1/2 cups unsalted butter softened; 1 1/2 cups cocoa powder; 1/4 cup milk; 1/4 cup heavy cream; 2 teaspoons vanilla extract; 1 teaspoon instant espresso powder

19 ingredients

7 steps

Ingredients

3 cups sugar
1/2 cup salted butter softened
3 whole eggs
2 egg yolks
2 teaspoons vanilla extract
2 1/2 cups all purpose flour
1 1/2 cups cocoa powder
2 tablespoons salt
2 teaspoons baking powder
1 cup buttermilk
1/2 cup chocolate chips
1/2 cup maple syrup
5 cups powdered sugar about 1 pound
1 1/2 cups unsalted butter softened
1 1/2 cups cocoa powder
1/4 cup milk
1/4 cup heavy cream
2 teaspoons vanilla extract
1 teaspoon instant espresso powder

Directions

1

Preheat oven to 350°F. Lightly oil 12-inch round cake panand dust with flour.
2

Addsugar and butter to Bowl ofKitchenAid(R) Artisan Stand Mixer. Attach Bowl and Flat Beater to Mixer. Turn to Speed 3 and beat 4 minutes or until well blended.
3

Continuing on Speed 3, add eggs and egg yolks, one at a time, mixing well after each until light and fluffy. Mix in vanilla.
4

Combine flour, cocoa powder, salt and baking powder in separate bowl. Alternately add buttermilk and flour mixture to egg mixture in three additions, mixing on Speed 2 until just incorporated. Stop Mixer; scrape side and bottom of Bowl. Add chocolate chips. Turn to Speed 2 and mix 1 minute. Pour into prepared pan.
5

Bake 1 hour or until knife inserted in center comes out clean.Invert cake onto wire rack; remove pan. Cool 30 minutes.Refrigerate 1 hour.
6

Cut cake into 3 layers, each about 1-1/2 incheshigh.Brush each cake layer with maple syrup. Stack cake layers on serving plate, filling with some of the buttercream. Spread remaining buttercream on top and side of cake for a rustic look.
7

For the Espresso Buttercream: Add sugar, butter and cocoa to Bowl of KitchenAid(R) Artisan Stand Mixer. Attach Bowl and Flat Beater to Mixer. Turn to Speed 3 and mix until smooth and well blended. Stop and scrape bowl. Turn to Speed 4 and slowly drizzle in cream and milk; mix until well blended. Stop and scrape bowl. Add vanilla and espresso powder; mix until well blended.