Basic Chocolate Cake

Name: Basic Chocolate Cake
Yield: Makes one 8-inch layer cake
Ingredients: Unsalted butter, for pans; 1 1/4 cups unsweetened cocoa powder, plus more for dusting; 2 1/2 cups all-purpose flour; 2 1/2 cups sugar; 2 1/2 teaspoons baking soda; 1 1/4 teaspoons baking powder; 1 1/4 teaspoons salt; 2 large eggs plus 1 large yolk; 1 1/4 cups warm water; 1 1/4 cups buttermilk; 1/2 cup plus 2 tablespoons vegetable oil; 1 1/4 teaspoons pure vanilla extract; Vanilla Buttercream Frosting (recipes follow) or Chocolate Buttercream Frosting (recipes follow); 1 1/3 cups sugar; 1 vanilla bean, halved lengthwise; 7 large egg whites; Pinch of salt; 1 1/4 pounds (5 sticks) unsalted butter, cut into tablespoon-size pieces, softened; 2 teaspoons pure vanilla extract; (makes about 6 cups); 1 1/2 cups sugar; 6 large egg whites; Pinch of salt; 1 pound 6 ounces (5 1/2 sticks) unsalted butter, cut into tablespoon-size pieces, softened; 6 ounces semisweet chocolate, melted and cooled; (makes about 6 cups)

January 26, 2012

The cake layers can be wrapped well in plastic and refrigerated for up to 2 days; trim tops just before assembling. The frosting can be refrigerated in an airtight container for up to 3 days. Before using, bring to room temperature; beat with the paddle attachment on medium-low speed until smooth. The frosting can be refrigerated in an airtight container for up to 3 days. Before using, bring to room temperature; beat with the paddle attachment on medium-low speed until smooth.

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