Cocoa Buttermilk Cake with Scrolled Tuiles
Let a graduate know he or she is congratulated and adored: Our standout chocolate sheet cake has intense flavor and a rich, dense frosting made from melted bittersweet chocolate and cream cheese. Atop the cake is a pile of small "diplomas," airy tuile cookies that are curled around the handle of a wooden spoon and tied with strips of sour candy.
- Servings: 15
Source: Martha Stewart Living, January 2006
- 1 cup (2 sticks) unsalted butter, softened, plus more for pans
- 1 1/4 cups unsweetened Dutchprocess cocoa powder, plus more for pans
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 3/4 cups sugar
- 3 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 cups low-fat buttermilk
- Chocolate Frosting
- Scrolled Tuiles
Preheat oven to 350 degrees. Butter two 8-by- 12-inch cake pans, and line with parchment paper. Butter parchment, and lightly dust with cocoa powder; set aside. Sift cocoa powder, flour, baking powder, and salt into a medium bowl; set aside.
Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, 3 to 4 minutes. Mix in eggs, 1 at a time, and vanilla. Reduce speed to low. Add cocoa mixture in 2 batches, alternating with the buttermilk.
Divide batter evenly between pans. Bake until a cake tester inserted into centers comes out clean, about 35 minutes. Let cool on a wire rack 15 minutes. Invert cakes onto rack; remove parchment, and reinvert. Let cool completely.
Trim cakes level. Place 1 cake on a platter. Spread with 1 cup frosting. Top with remaining cake. Spread 4 1/2 cups frosting on top and sides. Fill a pastry bag fitted with a petal tip (such as Ateco #126) with remaining frosting. Pipe a ruffled border along edges. Cake can be refrigerated up to 1 day. Serve with scrolled tuiles.