Note: This makes 2 ea. cakes, only 1.5 is used for the recipe. Leftover cake can be used for cake pops or stored in cooler well wrapped for use later.
- 1004 g All Purpose Flour – Recommend King Arthur
- 1428 g Granulated Sugar
- 25 g Kosher Salt
- 56 g Baking Soda
- 624 g Water
- 162 g Cocoa Powder (Vinny's uses Cacao Barry Extra Brute, richer, darker and robust over standard cocoa powder)
- 856 g Buttermilk
- 428 g Cracked Eggs
- 25 g Vanilla Bean Paste
- Set oven to 350F, low fan.
- Place flour, sugar, salt, baking soda, cocoa powder in a mixing bowl.
- Combine the wet ingredients and blend well (recommend using an electric hand mixer).
- Add the liquids to the dry and mix everything until well incorporated, scrape down the sides of the bowl and make sure there are no dry spots/clumps of dry ingredients.
- Spray 2 ea. 10” x 3” cake pan with non-stick spray.
- Divide cake batter evenly between pans.
- Bake until a cake tester comes out clean, about 1 hour depending on your oven.
- Allow to cool in pan fully before removing.
- Once cold you can use.
Sour Cream Icing (Enough for one cake)
- 600 g Unsalted Butter
- 300 g Unsweetened Chocolate, chopped (Vinny's uses 100% Callebaut Unsweetened “baking chocolate”)
- 150 g Bittersweet Chocolate Chips (Vinny's uses a 60.6% chocolate from Callebaut)
- 900 g Powdered Sugar
- 600 g Sour Cream
- Melt chocolates together over a double boiler.
- Melt butter in the microwave, then pour over the chocolate.
- Sift the powdered sugar.
- Pour cholate mixture into the bowl of a kitchen aid stand mixer.
- Attach the whip.
- Add the powdered sugar and mix until well combine on speed 1.
- Add the sour cream, mix well.
- Scrape down the sides.
- Increase and mix on speed 2 for 5-10 seconds or until the icing is smooth.
- Use straight away or refrigerate until needed (allow to temper to room temp before using however).
- Use a long-serrated knife to trim off any peaks from the tops of the cakes so they lie flat and even. (Highly recommend eating these trimmings as your reward for having baked the cake in the first place).
- Cut the cake in half through the middle to create 2 layers.
- Repeat with the second cake.
- Make sure the bottom cake layer is sitting on parchment paper or a cake circle.
- Using an offset spatula, spread the icing evenly on top of the bottom cake layer. Then, using a large offset spatula if you have one, carefully pick up your second layer and gently place it on the frosted layer, trimmed side down. If the layer isn’t centered, use your hands to position it before you apply the frosting. Repeat if you’ve got more layers and filling.
- With an offset spatula, spread a thin layer of icing on the tops and sides of the cake, then chill until set, about 15 minutes. Repeat if you can still see crumbs showing through the icing.
- Now finish icing the cake with the using an offset spatula. Start with the top of the cake, spreading the icing all the way to the edge of the layer.
- Then, ice the sides. If the cake is on a turntable, spin it around as you apply the icing for an even coating.
Recipe courtesy of Vinny’s (Houston, TX) executive chef Paul Lewis