The chocolate frosting has a tendency to make people swoon. The whole combination often moves the room to silence punctuated by utterances of mmm.
Start with butter and eggs that are at room temperature, so the butter is nice and soft. Cream the butter and sugar until light and fluffy. Add the eggs and vanilla scraping down the bowl a few times to make sure the batter is well mixed.
Alternate adding the sifted, dry ingredients and the buttermilk with the mixer on low speed, so you don't create a plume of flour dust or splash buttermilk all over the place.
Be careful not to over-mix the batter, so the cake texture stays soft and tender.
|Bake until the cakes are golden and a tester comes out clean|
Bring cream, corn syrup, and butter to a simmer stirring to combine. Add chocolate and stir until melted and smooth. Don't be concerned about the small amount of corn syrup. It helps give the frosting a luscious, creamy texture. It is not high fructose corn syrup, just regular old light corn syrup.
Allow the chocolate mixture to cool completely before beating with a mixer. Beat until lightened and holds a soft peak. Fill and frost the cake.
Classic Yellow Celebration Cake
2 cups (400 g) sugar
6 eggs, at room temperature
1 tablespoon vanilla extract
3 cups (420 g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (8 fl ounces/240 ml) buttermilk
1/4 cup (62.5 g) light corn syrup
1/4 cup (2 ounces/56.5 g) unsalted butter
1 pound (16 ounces/460 g) bittersweet or semi-sweet chocolate, chopped
I wish I could share a slice with each and every one of you. Enjoy!