– 2 sticks unsalted butter – 2 cups sugar (400g) – 3 large eggs, room temperature – 3 additional egg yolks room temperature – 1 cup sour cream (we use full fat) (242g) – ½ cup milk (we use whole milk) (120g) – 2 teaspoons vanilla extract (8g) – 3 cups cake flour – 3 teaspoons baking powder (12g) – ½ teaspoon salt (4g) – ¼ cup vegetable oil – 2 sticks unsalted butter – 1 ¼ cup unsweetened cocoa powder (108g) – 6 cups powdered sugar (690g) – ½ cup plus 2 Tablespoons milk – 2 teaspoons vanilla extract (8g)
Start with a 350-degree oven. Grease and flour 3 (8x2) or 2 (9x2) round cake pans. We prefer 3 layers for additional fullness.Combine flour, baking powder, and salt in a medium bowl.
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Whisk 30 seconds. Set aside.Mix sour cream, milk, oil, and vanilla in another bowl or measuring cup.Beat softened butter in mixer bowl until smooth. Add sugar slowly and beat on medium speed for 3-5 minutes until frothy and lightened.
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Mix 3 whole eggs and 3 egg yolks one at a time until the yolk no longer turns yellow.With the mixer on low speed, alternating adding the flour mixture and the sour cream mixture, starting and finishing with the flour mixture.
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Mix until smooth 20–30 seconds after last addition.Bake 25–28 minutes at 350 degrees until a toothpick put into the centre comes out clean or with a few crumbs. Allow cakes to cool 5-10 minutes before turning.
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Melt butter in a pot on low. Remove from heat and add chocolate powder. Mix thoroughly and smooth.Pour the mixture into the mixing bowl and cool. Mix powdered sugar and milk alternately on low speed.
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Add vanilla. Mix frosting on medium speed for 4–5 minutes until smooth and creamy. If frosting is too thick, add a spoonful or two to ensure richness.
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Makes 5 ½ cups frosting.Spread frosting on the first cake layer on the dish or pedestal. Repeat for two more layers and crumb coat.
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Before icing, I like to chill the cake for 10 minutes in the freezer or longer in the fridge to firm it up.Apply the final icing. To smooth the cake's sides, use a bench scraper or spatula while rotating it.
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I was able to incorporate a piped design of shells by utilising a large 2D star tip in conjunction with a smaller 21 star tip.
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