Name: Chocolate Cake with Vanilla Buttercream
Cook time: 1 hr
Total time: 3 hr (includes making buttercream but not cupcakes)
Yield: Makes 10 to 14 servings
Ingredients: 1 cup boiling-hot water; 3/4 cup unsweetened cocoa powder; 1/2 cup whole milk; 1 teaspoon vanilla; 2 cups all-purpose flour; 1 1/2 teaspoons baking soda; Rounded 1/2 teaspoon salt; 2 sticks (1 cup) unsalted butter, softened; 2 cups packed dark brown sugar; 4 large eggs at room temperature for 30 minutes; 4 cups vanilla buttercream; Various food colorings*; Special equipment: a metal offset spatula; several small sealable plastic bags (not pleated); Garnish: vanilla mini cupcakes

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Chocolate Cake with Vanilla ButtercreamAnna Williams

Cooks' notes:

·Cake layers can be made 2 days ahead and kept, wrapped tightly in plastic wrap, at room temperature or frozen 2 weeks. ·Cake can be assembled 4 hours ahead and kept at cool room temperature.

Recipe notes

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