Ingredients:

  • 345g cake flour
  • 400g sugar
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp salt
  • 225g unsalted butter, cubed
  • 240ml buttermilk
  • 60ml oil
  • 1 tbsp vanilla
  • 3 eggs
  • 2 yolks

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease two 8 inch round cake pans and line the bottoms with parchment paper. Note: This ensures a clean release.
  2. In the bowl of a stand mixer fitted with a paddle attachment, combine the 345g cake flour, 400g sugar, 1.5 tsp baking powder, 0.5 tsp baking soda, and 1 tsp salt. Mix on low speed for 30 seconds to aerate. Note: This prevents clumps later.
  3. With the mixer on low, add the 225g of cubed butter one piece at a time. Continue mixing until the texture resembles coarse, wet sand. Note: This is the reverse creaming step.
  4. In a separate jug, whisk together the 240ml buttermilk, 60ml oil, 1 tbsp vanilla, 3 eggs, and 2 yolks until emulsified.
  5. Slowly pour the liquid mixture into the dry ingredients while mixing on low speed. Increase to medium and beat for 60 seconds to develop structure. Watch for a silky, smooth batter.
  6. Divide the batter evenly between the prepared pans and bake for 30 minutes, until a toothpick comes out clean.
  7. Allow cakes to cool in the pans for 10 minutes until the edges pull away slightly. Transfer to a wire rack to cool completely.
  8. Prepare the frosting by beating 170g butter, 170g cocoa powder, 450g confectioners' sugar, 120ml milk, and 1 tsp vanilla until smooth and fluffy.
  9. Place one cake layer on a plate, spread a thick layer of frosting, and top with the second layer.
  10. Frost the top and sides, swirling the chocolate until the cake is fully coated and velvety.