Ingredients
1 teaspoon instant espresso powder
2 teaspoons (10 mL) vanilla extract
¼ cup (50 mL) heavy cream
¼ cup (50 mL) milk
1-½ cups (130 g) cocoa powder
1-½ cups (220 g) unsalted butter, softened
5 cups (500 g) powdered sugar (about 1 pound)
½ cup (125 ml) maple syrup
½ cup (91 g) chocolate chips
1 cup (250 ml) buttermilk
2 teaspoons (7 g) baking powder
2 tablespoons (33 g) salt
1-½ cups (149 g) cocoa powder
2-½ cups (300 g) all-purpose flour
2 teaspoons (12 g) vanilla extract
2 egg yolks
3 whole eggs
½ cup (113 g) salted butter, softened
3 cups (600 g) sugar
Step by step
Preheat oven to 350°F. Lightly oil 12-inch round cake panand dust with flour.
Addsugar and butter to Bowl ofKitchenAid® Artisan Stand Mixer. Attach Bowl and Flat Beater to Mixer. Turn to Speed 3 and beat 4 minutes or until well blended.
Continuing on Speed 3, add eggs and egg yolks, one at a time, mixing well after each until light and fluffy. Mix in vanilla.
Combine flour, cocoa powder, salt and baking powder in separate bowl. Alternately add buttermilk and flour mixture to egg mixture in three additions, mixing on Speed 2 until just incorporated. Stop Mixer; scrape side and bottom of Bowl. Add chocolate chips. Turn to Speed 2 and mix 1 minute. Pour into prepared pan.
Bake 1 hour or until knife inserted in center comes out clean.Invert cake onto wire rack; remove pan. Cool 30 minutes.Refrigerate 1 hour.
Cut cake into 3 layers, each about 1-½ incheshigh.Brush each cake layer with maple syrup. Stack cake layers on serving plate, filling with some of the buttercream. Spread remaining buttercream on top and side of cake for a rustic look.
For the Espresso Buttercream: Add sugar, butter and cocoa to Bowl of KitchenAid® Artisan Stand Mixer. Attach Bowl and Flat Beater to Mixer. Turn to Speed 3 and mix until smooth and well blended. Stop and scrape bowl. Turn to Speed 4 and slowly drizzle in cream and milk; mix until well blended. Stop and scrape bowl. Add vanilla and espresso powder; mix until well blended.