|325F, two 9x2 cake pan buttered with parchment|
|1) 1 ½ cup (278g)||sugar|
|1) 1 cup (140g)||all-purpose flour|
|1)½ cup (57g)||cake flour||(7g||cornstarch) substitute||(50g||all-purpose flour) substitute|
|1) 1 cup (72g)||natural unsweetened cocoa powder|
|1) 1½ tsp. (7g)||baking powder|
|1) 1 tsp. (5g)||baking soda|
|1) ½ tsp. (4g)||kosher salt|
|2) 1 cup (226g)||unsalted butter, room temp|
|3) 4||large eggs|
|4) 1 cup (218g)||sour cream (14%)|
|4) 2 tsp. (8g)||vanilla extract|
|5) ½ cup (93g)||sugar|
|5) 1 tbsp. (6g)||natural unsweetened cocoa powder|
|6) ½ cup (113g)||water|
In a sauce pan whisk (5) together and then add (6). Heat over medium heat until all the sugar has dissolved. Set aside to cool.
|Chocolate Swiss Meringue Buttercream|
|7) 6||large egg whites|
|7) 1 tsp. (6g)||cream of tartar|
|8) 283g (9.98oz)||semisweet chocolate|
|9) 2 tbsp. (30g)||water|
|9) 2 tbsp. (12g)||natual unsweetened cocoa powder|
|9) 1 tsp.||vanilla extract|
|9) ¼ tsp.||kosher salt|
|10) 2 cup (370g)||sugar|
|10) 1/3 cup (71g)||water|
|11) 2 cup (452g)||unsalted butter, room temp|
|Foremost Dairies||(sold at superstore, independent)|
In my experience, the butter brand makes a difference in making the buttercream. I found Foremost Dairies unsalted butter from superstore/independent works the best.
In a mixing bowl combine (7) with whisk attachment. (Do not whip yet until syrup (10) is almost ready.)
In a sauce pan melt (8) over low heat. Cool slightly before use.
In a sauce pan combine (10) medium heat. Minimal stirring heat to 248F (about 10 minutes)
In a bowl combine (9) and set aside.
Once the syrup is close to target temp of 248F. Whisk the egg whites (7) at high speed until soft peaks then pour hot syrup on the side of the bowl. Keep whisking over high speed until cool about 10 minutes.
Add butter (11), a tablespoon at a time with constant whipping. Whip at high until it becomes smooth.
Add in melted chocolate (8) followed by (9).
Weight of buttercream 1266g.
Use cake leveler to split cake. Brush cake with syrup then spread 150g buttercream in between.
Cover cake and it can be kept at room temperature.