Name: Mile-High Chocolate Cake with Vanilla Buttercream
Yield: 16 Servings
Ingredients: 1 1/4 cups hot water; 3/4 cup natural unsweetened cocoa powder (such as Scharffen Berger); 2/3 cup sour cream; 2 2/3 cups all purpose flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 3/4 cup (1 1/2 sticks) unsalted butter, room temperature; 1/2 cup solid vegetable shortening (preferably nonhydrogenated), room temperature; 1 1/2 cups sugar; 1 cup (packed) dark brown sugar; 3 large eggs; 1 tablespoon vanilla extract; 5 large egg whites; 1 2/3 cups sugar, divided; 1 vanilla bean, split lengthwise; 1/3 cup water; 1 pound (4 sticks) unsalted butter, diced, room temperature; 5 ounces high-quality milk chocolate (such as Lindt), chopped; 5 ounces bittersweet chocolate (54% to 60% cacao), chopped; 1 1/4 cups heavy whipping cream; 2 tablespoons light corn syrup; 2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes, room temperature; Candy thermometer; Instant-read thermometer; Offset spatula

Skip to main content

Image may contain Food Dessert Cake Biscuit Cookie Chocolate and Torte

Recipe notes

Back to top