Posted in Baking, Desserts

Sunday Baking

I spent the whole day yesterday laying on the couch feeling nauseous and watching Gilmore Girls on Netflix.  Today I thought I should do something.  Something for our afternoon meal date with Alex’s law school friends and their significant others.

Out comes my trusty the complete Magnolia Bakery Cookbook and I make a Chocolate Buttermilk Layer Cake with Vanilla Buttercream.

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Chocolate Buttermilk Layer Cake (pg 112)

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Ingredients:

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup unsalted butter softened
  • 1 cup sugar
  • 1 cup firmly packed light brown sugar
  • 4 large eggs, room temperature
  • 6 ounces unsweetened chocolate, melted
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract

Directions:

    • Place a small sauce pan over a larger pan of simmering water on low heat for about 5 to 10 minutes
    • Stir occasionally until smooth

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    • Remove from heat and let cool
    • Preheat oven 350 degrees Fahrenheit
    • Grease and flour two 9×2-inch round cake pans
    • Line the pan bottoms with wax paper

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    • In a bowl sift together the flour and baking soda, set aside
    • In a large bowl, cream the butter and sugars until smooth

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041

    • Add eggs one at a time, beating well after each addition

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    • Add chocolate, mixing well until incorporated

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    • Add the dry ingredients in three parts alternating with buttermilk and vanilla, beating well after each addition

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    • Divide the batter between pans and bake for 25 to 35 minutes

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    • Let cool in pans for 10 minutes
    • Remove from pans and completely cool on wire racks.

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  • Then ice between layers and on top and sides.

Vanilla Buttercream (pg 127)

Ingredients:

  • 1 cup unsalted butter, softened
  • 6 cups confectioners’ sugar
  • 1/2 cup milk
  • 2 teaspoon vanilla extract

Directions:

    • Place butter in mixing bowl

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    • Add 4 cups of confectioners’ sugar

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    • Add milk and vanilla
    • Beat until smooth on medium speed

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  • Gradually add remaining sugar 1 cup at a time, until icing is thick enough to spread.

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