Provided by Ina Garten
Categories dessert
Time 2h20m
Yield 18 to 20 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan.
- In a medium bowl, sift together the flour, cocoa, baking soda, and salt.
- In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugars on high speed until light, approximately 5 minutes. Add the eggs and vanilla and mix well. Combine the buttermilk, sour cream, and coffee. On low speed, add the flour mixture and the buttermilk mixture alternately in thirds, beginning with the buttermilk mixture and ending with the flour mixture. Mix the batter only until blended.
- Pour the batter into the prepared sheet pan, smooth the top with a spatula, and bake in the center of the oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool to room temperature before frosting.
- 2 cups sugar
- 2/3 cup water
- 6 extra-large egg whites, at room temperature
- 1/4 teaspoon cream of tartar
- 1 1/4 pounds (5 sticks) unsalted butter, at room temperature
- 2 teaspoons pure vanilla extract
- 3 tablespoons Triple Sec or other orange liqueur
- 1 tablespoon orange food coloring
- Combine the sugar with 2/3 cup water in a medium heavy-bottomed saucepan and, without stirring, bring to a boil. Cover the saucepan and allow the mixture to boil until the sugar dissolves. Uncover and continue boiling until the mixture reaches 240 degrees F on a candy thermometer. Pour the syrup into a heat-proof measuring cup.
- Place the egg whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the eggs form stiff peaks. With the mixer on high speed, slowly pour the syrup into the egg whites. Continue beating on high speed until the mixture is absolutely at room temperature, about 10 to 15 minutes.
- With the mixer on medium speed, add the butter, 1 tablespoon at a time, and then add the vanilla and liqueur. (If the mixture becomes runny, the meringue was too warm and the butter melted. Chill slightly and beat again.) Add the food coloring and combine.
- Yield: 6 cups
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nadim islam
[email protected]I'm not a big fan of chocolate cake, but this one was really good. The frosting was especially delicious.
Pakistan 1947
[email protected]This chocolate buttercream cake was divine! The cake was moist and fluffy, and the frosting was rich and creamy. It was the perfect dessert for a special occasion.
DIP Bist
[email protected]Overall, this was a good cake. It was easy to make and it tasted great. I would definitely recommend it.
Saqib Kk
[email protected]This cake was a bit dry, but the frosting was amazing. I would try it again with a different cake recipe.
Hafeez Jani
[email protected]I had some trouble getting the cake to rise properly, but the frosting was delicious. I'll try again soon.
Md Zahangir Alam
[email protected]This cake was a little too sweet for my taste, but my kids loved it. The frosting was a little too thick for my liking, but overall it was a good cake.
Zahid Maqsood
[email protected]I love this cake! It's so easy to make and it always turns out perfect. The frosting is my favorite part.
Tariq Hameed
[email protected]This cake was delicious! The chocolate flavor was rich and decadent, and the frosting was smooth and creamy. I would definitely recommend this recipe.
Jerry Paundz
[email protected]I've made this cake several times now, and it's always a crowd-pleaser. The recipe is easy to follow, and the cake always turns out perfectly.
Spicky Challenger
[email protected]This chocolate buttercream cake was a hit at my party! It was so moist and flavorful, and the frosting was rich and creamy. I will definitely be making this cake again.