Buttermilk Layer Cake

Ingredients

• 2 ⅓ cups sifted (235g) cake flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 ½ sticks (6 oz or 170g) unsalted butter, softened
• 1 ⅓ cups (265g) sugar
• 3 large eggs
• 1 teaspoon vanilla
• 1 cup (245g) buttermilk
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  • 1 cup evaporated milk or heavy cream
  • 6 ounces unsweetened chocolate, coarsely chopped
  • 1 ½ cups sugar
  • 6 tablespoons (¾ stick) unsalted butter, cut into small pieces
  • 1 teaspoon vanilla or other extract such as peppermint or orange

  Sub-recipe steps

  1. Bring to a boil in a small saucepan: 1 cup evaporated milk or heavy cream
  2. Remove from the heat and add: 6 ounces unsweetened chocolate, coarsely chopped
  3. Cover and let stand, without stirring, for 10 minutes. Scrape into a food processor or blender and add: 1 ½ cups sugar; 6 tablespoons (¾ stick) unsalted butter, cut into small pieces; 1 teaspoon vanilla or other extract such as peppermint or orange
  4. Process until the mixture is perfectly smooth, 1 minute or more. Transfer to a bowl. If necessary, let stand for a few minutes (longer if you used cream), until thickened to the desired spreading consistency. This keeps, refrigerated, for up to 1 week if made with cream, or for up to 3 weeks if made with evaporated milk.