Chelsweets Chocolate Cake With Cookie Dough Buttercream Recipes

Steps:

• Position 2 oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line four 7-inch cake pans with parchment rounds and spray them with nonstick spray; set aside.
• Mix together the flour, granulated sugar, cocoa, baking powder, baking soda and salt in a large bowl or the bowl of a stand mixer. Stir in the buttermilk and vegetable oil. Dissolve the espresso powder in 1 cup boiling water, then stir into the mixture. Add the eggs, vanilla and vinegar and mix together on medium speed until well combined. Distribute the cake batter evenly among the prepared baking pans and bake, switching and rotating the positions of the cake pans halfway through, until a cake tester inserted in the centers comes out clean, 25 to 30 minutes. Remove from the oven and allow to cool for 10 minutes, then remove from the pans and cool completely.
• Place 1 cake layer on a cake plate and frost with the Cookie Dough Buttercream; top with another layer and continue in this manner until you have used all the layers. Frost the outside with buttercream and serve.
• Beat the butter and brown sugar together with a mixer on medium-high speed until fluffy, 2 minutes. Reduce the speed to low and gradually add the confectioners' sugar 1 cup at a time. Then mix in the vanilla and salt. Beat in the cream to loosen the frosting.

Steps:

• For the cake: Position a rack in the center of the oven and preheat the oven to 350 degrees F. Coat two 8-inch-round cake pans with cooking spray and line the bottoms with parchment paper rounds.
• Sift the flour, cocoa powder, baking powder, baking soda and salt into a medium bowl and set aside.
• In a small bowl, combine the hot coffee and semisweet chocolate. Allow the coffee to melt the chocolate, then cool the mixture to warm, not hot. Stir to blend the chocolate into the coffee. Add the buttermilk and vanilla and stir again. Set aside.
• Whisk together the oil, eggs and egg yolk in the bowl of a stand mixer on medium high, about 1 minute. Reduce the speed to low and add the coffee mixture. Gradually add the flour mixture and mix on low until well blended, about 1 minute. Give the batter a 20-second burst on medium-high speed.
• Divide the batter evenly among the prepared pans and bake on the center rack until a toothpick inserted into the centers of the cakes comes out clean, 35 to 40 minutes. Allow to cool for about 30 minutes in the pans, then remove from the pans and cool completely on a wire rack. Carefully double-wrap the cooled cakes in plastic wrap and refrigerate 2 to 3 hours or until you are ready to decorate.
• For the buttercream: Place the malted milk balls in a resealable bag and seal. Break the candies into small chunks with the back of a spoon and set aside.
• Beat the butter in the bowl of a stand mixer on medium speed until nice and smooth, about 1 minute. On low speed, gradually add the confectioners' sugar until fully incorporated. Add the malted milk powder, vanilla and salt. Beat on medium speed until well combined, 2 minutes. (For a firmer buttercream, add a little more confectioners' sugar. For a softer buttercream, add a little water a tablespoon at a time until it reaches the desired consistency.) In a small bowl, mix a quarter of the buttercream with the crushed malted milk balls. Store in airtight containers until ready to use.
• To assemble the cake: Remove the plastic wrap from the cakes. Using a long serrated knife, carefully cut off the domed sections of each layer of cake. (Discard the scraps or give to eager family and friends.) Place one layer of the cake on a plate or disposable cardboard cake circle. Using a medium-size offset spatula, spread about a 1/2-inch layer of the buttercream with candy pieces onto the top of the cake layer, leaving about half an inch of space between the buttercream and the edge of the cake. Carefully place the other layer on top of the one with the candy buttercream. Using the plain buttercream (without candy pieces), spread a thin layer of buttercream all the way around the entire cake. Chill the cake for about 30 minutes. This will act as a crumb coat and lock in all of the loose crumbs before adding the final layer of icing. Remove the cake from the refrigerator and, using your spatula, spread another layer of buttercream on the sides and top of the cake. Crush additional malted milk candies and sprinkle on top of the cake.

Steps:

• Position 2 oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line four 7-inch cake pans with parchment rounds and spray them with nonstick spray; set aside.
• Mix together the flour, granulated sugar, cocoa, baking powder, baking soda and salt in a large bowl or the bowl of a stand mixer. Stir in the buttermilk and vegetable oil. Dissolve the espresso powder in 1 cup boiling water, then stir into the mixture. Add the eggs, vanilla and vinegar and mix together on medium speed until well combined. Distribute the cake batter evenly among the prepared baking pans and bake, switching and rotating the positions of the cake pans halfway through, until a cake tester inserted in the centers comes out clean, 25 to 30 minutes. Remove from the oven and allow to cool for 10 minutes, then remove from the pans and cool completely.
• Place 1 cake layer on a cake plate and frost with the Salted Caramel Vanilla Buttercream. Top with another cake layer and buttercream, and continue in this manner until you have used all the layers. Frost the cake with the remaining buttercream and serve.
• Beat the butter with a mixer on medium-high speed until light and fluffy, 2 minutes. Reduce the speed to low and gradually add the confectioners' sugar 1 cup at a time. Then mix in the caramel, vanilla and salt. Mix in the heavy cream, to loosen the buttercream.
• 4 cups buttercream (enough to decorate one 7-inch cake)

Steps:

• For the cake: Preheat the oven to 325 degrees F.
• Combine the flour, cocoa, baking powder, baking soda and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix to combine. Mix in the sugar.
• With the mixer on low speed, add the butter, a couple cubes at a time, and mix until completely combined. Slowly add the buttermilk and vanilla extract; mix until well combined.
• Add the eggs and mix until smooth, 2 to 3 minutes, scraping down the sides bowl as needed.
• Divide the batter among three 8-inch cake pans. Bake for 35 minutes, or until a toothpick comes out clean. Cool the cakes at room temperature for 1 hour, then freeze for at least another hour.
• For the buttercream: Combine the sugar and water in a saucepan fitted with a candy thermometer. Heat over medium-high heat until the mixture reaches 240 degrees F (see Cook's Note).
• Meanwhile, place the egg whites in a clean mixer bowl and beat until bubbles form. Add the sugar and beat on high speed until fluffy. Turn off the mixer.
• When the sugar syrup reaches the target temperature, slowly pour it into the egg whites. Mix on high speed until thick and fluffy.
• Gradually mix in the butter cubes until the mixture comes together and is fluffy and smooth.
• Add peanut butter, vanilla and coconut extract and mix until well combined. (Makes 4 cups.)
• To assemble: Trim the cake layers to level them; this will help you frost the cakes and ensure the layers are even. Spread the first cake layer with buttercream. Stack the second layer on top and spread with buttercream. Stack the third cake layer. Add the buttercream to a piping bag and pipe onto the top and sides of the cake. Smooth the frosting, using an offset or flat spatula. At this point, you can leave the frosting smooth or add some texture with the spatula.
• Refrigerate the frosted cake for 30 minutes before slicing.