CHOCOLATE CAKE WITH CHOCOLATE BUTTERCREAM

For many years, in late May when spring finally reached us in the North, I would drive over to take my grandma Parks out for coffee and chocolate. She loved those warm mornings together, a time to finally get out of the house after being trapped inside all winter long. She’d be waiting for me at the door, clutching her worn black purse and talking quietly to herself, her front porch smelling faintly like hair spray and drip brew. I would help her down the steps, and we would drive away, the sun beckoning to us, Louis Prima and Keely Smith swinging for us. She would tap her hands on her knees, clicking her tongue to the music. We would cruise right over to the neighborhood coffeehouse and buy iced mochas and a huge chocolate glazed doughnut for us to share. Back in the car we’d greedily sip and eat, while I drove around several of the ten thousand Minnesotan lakes, laughing at our childlike love for the bittersweet goodness coating our hands.

This cake always reminds me of her, and I feel a pang of sadness each time I make it, knowing Grandma never got a taste. We spent so many moments sharing chocolate and coffee, and it is no accident that our family cake focuses on her two favorite ingredients. She would have loved both the tender crumb and creamy chocolate buttercream. serves 8 to 12

1 recipe Chocolate Cake, made in two layers and cooled completely

8 ounces (226 g) bittersweet chocolate, chopped

¾ pound (3 sticks; 339 g) unsalted butter, room temperature

2 teaspoons pure vanilla extract

3 tablespoons corn syrup

¼ teaspoon salt

2 cups (226 g) confectioners’ sugar

Put about 1 inch of water in a medium saucepan and bring it to a gentle boil.

Melt the chocolate in a heatproof bowl set over the pan of boiling water, being careful not to let the water touch the bottom of the bowl. Stir constantly until just melted and set aside to cool slightly.

In the bowl of a stand mixer fitted with a paddle, beat the butter on medium until light yellow and fluffy, about 3 minutes. Add the vanilla, corn syrup, and salt and beat on medium until combined. Turn the mixer to low and gradually add the confectioners’ sugar. Beat at medium, stopping to scrape down the sides of the bowl as necessary, until smooth and creamy, 2 to 3 minutes. Add the chocolate and mix on low speed until no streaks remain.

TO ASSEMBLE THE CAKE: Layer and frost the cake as directed here.

NOTE: This buttercream will make enough to cover the cake, but there isn’t a lot left for piping or decoration. It is very rich, and I’ve always felt this to be the perfect amount. If you would like to decorate the cake, you can double the buttercream recipe.

VARIATION

classic birthday cake • Bake a Yellow Cake in two or three layers and use this buttercream for the frosting. Add sprinkles on top if you like a splash of color.