Chocolate Cake with Spiced Buttercream
Chocolate Cake with Spiced Buttercream
Ingredients
- 1 1/2 cups (375 ml) unbleached all-purpose flour
- 1/2 cup (125 ml) sifted cocoa powder
- 1 1/2 teaspoons (7.5 ml) baking powder
- 1/4 teaspoon (1 ml) salt
- 1 cup (250 ml) unsalted butter, softened
- 1 cup (250 ml) sugar
- 1 teaspoon (5 ml) vanilla extract
- 3 eggs
- 3/4 cup (180 ml) buttermilk
- 1 cup (250 ml) brown sugar
- 2 eggs, lightly beaten
- 1 1/2 teaspoons (7.5 ml) ground cinnamon
- 1 teaspoon (5 ml) ground ginger
- 1/4 teaspoon (1 ml) ground nutmeg
- 1/4 teaspoon (1 ml) ground coriander
- 1 3/4 cups (430 ml) cold unsalted butter, diced
- Chocolate shavings
- Long cinnamon sticks for garnishing
Instructions
- With the rack in the middle position, preheat the oven to 180°C (350°F). Butter a 20-cm (8-inch) springform pan. Line the bottom with parchment paper.
- In a bowl, combine the flour, cocoa powder, baking powder and salt. Set aside.
- In another bowl, cream the butter with the sugar and vanilla using an electric mixer. Add the eggs 1 at a time, beating until the mixture is smooth. With the mixer on low speed, add the dry ingredients, alternating with the buttermilk.
- Pour the batter into the pan and bake until a toothpick inserted in the centre comes out clean, about 75 minutes. Let cool partially. Unmould and finish cooling on a rack.
Chocolate Cake with Spiced Buttercream