Chocolate Cake with Vanilla Buttercream
2 cups of sugar
1 3/4 cups of all purpose flour
3/4 cups unsweetened cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp kosher salt
1/4 cup sour cream
1 cup whole milk
1/2 cup canola oil
1 tsp vanilla extract
3/4 cup hot brewed coffe
2 sticks unsalted butter
1 lb confectioner's sugar (about four cups)
2 T whole milk
1/2 tsp pure vanilla extract
To prepare the cake, preheat the oven to 350. You will need three eight inch cake pans. Next time I make this, I am going to do a second tier, whip up another batch, and also make three six inch cake plans as well for the smaller tier on top. Prepare the three eight inch cake pans and combine the fry ingredients together in a bowl (flour, cocoa, sugar, baking powder, baking soda and salt). In the basin of your stand mixer, on medium speed, beat the sour cream and eggs (one at a time), milk, oil and vanilla, and add in the dry ingredients, mixing for two minutes. Scape down the bowl and drizzle in the coffee and blend until smooth. It will be a very liquidy mixture, which is fine and appropriate.
Make a first batch of buttercream by beating together those ingredients into a smooth buttercream. I added a drop of blue gel food color to get the desired color.
Make another batch of buttercream to decorate. I divided this batch into five parts and dyed with the gel food color to make orange, purple, pink, green, and yellow. The I used the Wilton flower tip to do the petals in each color, a star tip to do the yellow centers, a leaf tip for the leaves and a thin circle tip for the vines. It's cake art!