How to Make a Yellow Cake with Chocolate Buttercream Frosting

 How to Make a Yellow Cake with Chocolate Buttercream Frosting

Ingredients:

Milk 1 cup (room temperature)

1 teaspoon of vinegar

All-purpose flour 2 and ¼ cups

¼ cup cornmeal

¼ teaspoon of baking powder

½ tablespoon of baking powder

Salt ½ teaspoon

Nurpur Smooth Unsalted Butter 200g

1 ¼ cup of powdered sugar

Eggs 2 (room temperature)

Egg yolks (2 at room temperature)

Vanilla essence ½ tablespoon

To make buttercream frosting:

Cocoa powder ¾ cup

1 teaspoon of instant coffee

Nurpur soft unsalted butter 300g (room temperature)

Powdered sugar 3 cups

Salt ¼ teaspoon

Vanilla essence ½ tablespoon

3 tbsp cold whipped cream

1 tablespoon of cold whipped cream

Multiple sparks

Preparation:

Put milk and vinegar in a small jug, mix well and let rest for 5 minutes. The buttermilk is ready and set aside.

Place the sieve in a bowl, add all-purpose flour, cornstarch, baking soda, baking powder, salt and sieve all dry ingredients, mix well and set aside.

Put the butter in a bowl (save the butter wrap to grease the baking sheet) and beat well.

Add powdered sugar and beat again.

add egg and beat well

Add the egg yolks and vanilla essence and beat until everything is well mixed.

Now add half of the dry ingredients and stir well.

Add the prepared buttermilk and beat well.

Add the remaining dry ingredients and beat until everything is well mixed.

Grease two 8-inch baking tins with Nurpur butter foil and cover with parchment paper.

Spread the prepared cake batter evenly on two baking tins, distribute evenly and beat several times.

Bake in the preheated oven at 180 ° C for 30 minutes or until the skewers come out clean (on the lower rail).

Let's the cake cool

Take the cake out of the baking tin and place on a wire rack to let cool down completely.

To make buttercream frosting:

Put the sieve in a bowl, add cocoa powder and instant coffee, sieve, mix well and save.

Put the unsalted nurpur butter in a bowl and beat well until it changes color.

Add the cocoa powder-coffee mixture, gradually adding 1/2 cup of powdered sugar, add salt, vanilla essence and beat well.

Continue to add powdered sugar and beat well.

Add the whipped cream and powdered sugar and beat well.

Gradually add the remaining powdered sugar and beat until stiff peaks form.

Add the whipped cream, beat well and pour into a piping bag.

Use a saw knife to cut a thin layer from the top of the cake and set aside.

Place the first cake base on a cake plate, drizzle with sugar water, add and spread the chocolate buttercream frosting and place the cake base on top.

Drizzle with sugar syrup, add chocolate and buttercream frosting, spread over the top and brush the outside of the cake with chocolate and buttercream frosting.

Chill until cool.

Decorate the cake with chocolate buttercream frosting and several sprinkles.

Cut into slices of your choice and serve!