EXECUTIVE PASTRY CHEF JOSHUA PION / PROVENCE BREADS & CAFE
Buttermilk Chocolate Cake
10. 5 oz sugar
5.5 oz flour
3.25 oz cocoa powder
1/2 t baking soda
1/4 t baking powder
Pinch of salt
2 eggs
1 egg yolk
6 oz hot water
6 oz buttermilk
3 oz melted butter
3/4 t vanilla
Sift all dry ingredients together. Combine yolk, eggs, buttermilk, and vanilla. Combine melted butter and water. Add all liquids to dry ingredients and mix by hand with whisk until just combined. Pour batter into parchment lined greased 8 inch round baking pan. Bake at 325 degrees for about 40 to 50 minutes or until toothpick comes out clean. Cool completely and remove from pan. Prepare frosting, recipe below.
Chocolate Italian Buttercream Frosting
5.25 oz egg whites
2.5 oz sugar
10.5 oz sugar
2 oz water
1 lb butter
4 oz cocoa powder
Combine egg whites and first amount of sugar and whip to soft peaks. Cook second amount of sugar and water to 238 degrees. Pour hot sugar into whipping whites. Continue to whip until cool and then add butter and cocoa powder slowly. Continue whipping until smooth and fluffy. Use immediately and/or refrigerate any leftovers.
