Brownstone Front CAKE

Let's Cook

1. Step 1.

   Butter three 9-inch cake pans, coating the sides, and line the bottoms with parchment paper. Butter the parchment and set the pans aside. Line three baking sheets with parchment paper and set them aside. Preheat the oven to 325°F.

2. Step 2.

   In a medium bowl, sift together 4½ cups all-purpose flour and 1½ teaspoons kosher salt. In a small bowl, pour ¾ cup boiling water over 2 ounces chopped unsweetened chocolate and whisk until melted. Add 1½ teaspoons baking soda (the mixture will puff up) and whisk until combined.

3. Step 3.

   In the bowl of a stand mixer fitted with the paddle attachment, cream 1½ cups (3 sticks) unsalted butter and 3 cups sugar on medium-high speed until light and fluffy, about 3 minutes. Add 5 large eggs one at a time, beating well after each addition, then add 1 tablespoon vanilla extract. Scrape down the sides of the bowl.

4. Step 4.

   Add the flour mixture and 1½ cups buttermilk in three alternating batches, beginning and ending with the flour, mixing on low after each addition until just combined. Scrape down the bowl well. Add the melted chocolate mixture and mix on low until just combined, scraping the bottom of the bowl to incorporate all the chocolate. Pour the batter evenly into the prepared pans.

5. Step 5.

   Bake until the cakes spring back when touched in the center and are pulling away from the sides of the pans, 30 to 40 minutes, rotating the pans front to back and top to bottom halfway through. Let the cakes cool in the pans for about 15 minutes, until you can touch the pans comfortably, then flip them out onto the lined baking sheets to cool completely before frosting.

6. Step 6.

   While the cakes cool, make the frosting. In a large saucepan over medium-high heat, melt 2 cups (4 sticks) unsalted butter. Once melted, whisk in 4 cups packed dark brown sugar and cook, whisking constantly, until fully incorporated. Whisk in 1 (12-ounce) can evaporated milk. Continue whisking until the mixture comes to a boil, then boil until it reaches 185 to 190°F on a candy thermometer, 5 to 7 minutes.

7. Step 7.

   Place 8 cups sifted confectioners’ sugar in the bowl of a stand mixer fitted with the whisk attachment. With the mixer running on low, pour the hot butter mixture into the bowl in a steady stream. Mix on low until combined and no lumps remain, scraping the bowl once. The frosting will have the consistency of honey and should still be very hot.

8. Step 8.

   Working quickly while the frosting is hot, place one cake layer on a serving plate or cake stand. Pour 2 to 3 large scoopfuls of warm frosting over the layer and spread quickly with an offset spatula. Add the second layer, pour more frosting, and spread. Place the final layer on top (smoother side up), pour a bit more frosting on top, and let it pour over the sides. Use the offset spatula to smooth the top and sides with just one or two passes. Avoid going back over the frosting once it starts to set, as it becomes stiff. If the frosting cools too much, stir in 1 to 2 tablespoons boiling water to loosen it slightly, but work quickly.