The Artisanal Kitchen: Party Cakes

Chocolate Heaven with Chocolate Buttercream

Serves 10 to 12

This cake was the first thing I learned to bake with my grandmother. It was, and still is, the best cake I have ever tasted. The Scharffen Berger chocolate we use at the bakery puts a new spin on a nostalgic cake, and a hint of strong coffee adds another flavor dimension. Topped with a decadent buttercream frosting, this cake is everything you want a chocolate cake to be, and a sweet finale for any special occasion.

3 cups cake flour (not self-rising)

4 cups sugar

1 ½ teaspoons baking soda

1 teaspoon fine sea salt

9 ounces unsweetened chocolate, finely chopped

2 cups hot freshly brewed coffee

1 tablespoon pure vanilla extract

4 large eggs, at room temperature

1 cup canola oil

1 cup sour cream, at room temperature

1 recipe Chocolate Buttercream (recipe follows)

Position a rack in the lower third of the oven and preheat the oven to 350°F. Butter three 9-inch round cake pans, then line the bottoms with parchment and butter it as well. Lightly dust the pans with flour, tapping the pans on the counter to shake out the excess.

In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), combine the flour, sugar, baking soda, and salt. Let the mixer run on low speed for 2 to 3 minutes to aerate the flour.

Meanwhile, put the chocolate in a medium bowl and pour in the hot coffee and vanilla. Let stand for about 2 minutes to melt the chocolate, then stir until smooth.

In another medium bowl, whisk the eggs and oil together until thick, satiny, and light in color. Whisk in the sour cream, being careful not to overmix; leave some visible streaks of white. Pour in the melted chocolate mixture and mix until just combined. Add the chocolate–sour cream mixture to the dry ingredients in thirds, mixing on medium speed until well blended.

Remove the bowl from the mixer and, using a rubber spatula, incorporate any ingredients hiding at the bottom of the bowl, making sure the batter is completely mixed.

Divide the batter evenly among the prepared pans and smooth the tops with a spatula. Tap the pans firmly on the counter to remove any air bubbles from the batter.

Bake for 40 to 50 minutes, until the center of a cake springs back a little when touched and a cake tester inserted in the center of a cake comes out clean. The cakes will be a deep, dark chocolate brown with slight cracks on top. Let the cakes cool for 20 minutes, then remove from the pans and cool completely on a wire rack.

To assemble the cake: Level the tops of two of the cake layers with a serrated knife so they are flat. Place one layer cut side down on a serving plate (you can keep the edges of the plate clean by sliding strips of parchment under the cake while you frost it). Using an offset spatula, spread the top of the layer with a big dollop of frosting. Place the second layer cut side down on top of the first and spread the top with another big dollop of frosting. Place the final layer on top, right side up, and frost the top and sides with the remaining frosting, making big luscious swirls with the spatula.

The cake can be stored in an airtight container at room temperature for up to 2 days.

Chocolate Buttercream

Makes about 7 cups

9 ounces semisweet chocolate, chopped

¾ pound (3 sticks) unsalted butter, at room temperature

2 tablespoons whole milk

1 teaspoon pure vanilla extract

2 ½ to 3 cups confectioners' sugar, sifted

Put the chocolate in a heatproof bowl set over a simmering saucepan of water (do not let the bottom of the bowl touch the water) and stir occasionally until the chocolate is completely melted. Set the chocolate aside to cool to room temperature.

In the bowl of a stand mixer fitted with the paddle attachment (or in a medium mixing bowl, using a handheld mixer), beat the butter on medium speed until smooth and creamy. Add the milk, mixing until completely blended. Add the cooled chocolate and mix until completely incorporated, 2 to 3 minutes, scraping down the sides of the bowl with a rubber spatula as necessary. Add the vanilla and beat just until mixed. With the mixer on low speed, gradually add 2 ½ cups confectioners' sugar and continue beating, adding more sugar as needed, until you reach a creamy, silky frosting consistency.

The frosting can be stored in an airtight container at room temperature for up to 2 days.

Coconut Cake with Coconut Buttercream

Serves 10 to 12

This snowy beauty is an elegant dessert to take to a party. A Southern standard, it was the first thing I made for Griff after he moved to Savannah. The shreds of delicate coconut atop the frosting are the perfect balance to the light and moist cake. Add one of our delicious simple syrups (see here) to make each bite one to remember.

3 cups unbleached all-purpose flour

½ teaspoon baking soda

1 teaspoon baking powder, preferably aluminum-free

¼ teaspoon ground cardamom

½ teaspoon fine sea salt

¾ cup cream of coconut, such as Coco Lopez

1 ½ teaspoons pure vanilla extract

1 ½ teaspoons pure almond extract

¾ pound (3 sticks) unsalted butter, at room temperature

2 cups sugar

6 large eggs, at room temperature

1 recipe Coconut Buttercream (recipe follows)

3 cups sweetened flaked coconut

Position a rack in the lower third of the oven and preheat the oven to 350°F. Butter two 9-inch round cake pans and lightly dust with flour, tapping the pans on the counter to shake out the excess.

Sift together the flour, baking soda, baking powder, cardamom, and salt; set aside. In a large measuring cup or a small bowl, stir together the cream of coconut, ¼ cup water, the vanilla, and the almond extract.

In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), cream the butter and sugar together on medium-high speed for 3 to 5 minutes, until light and fluffy. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl with a rubber spatula as necessary.

With the mixer on low speed, add the flour mixture in thirds, alternating with the cream of coconut mixture and beginning and ending with the flour, mixing just until combined; scrape down the sides of the bowl with a rubber spatula as necessary.

Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Tap the pans firmly on the counter to remove any air bubbles from the batter. Bake for 45 to 50 minutes, until a cake tester inserted in the center of a cake comes out clean. Let cool for 20 minutes, then remove the cakes from the pans and cool completely on a wire rack.

To assemble the cake: Level the top of one of the cake layers with a serrated knife so it is flat. Place the layer cut side down on a serving plate (you can keep the edges of the plate clean by sliding strips of parchment under the cake while you frost it). Using an offset spatula, spread the top of the layer with a big dollop of frosting. Sprinkle about ½ cup of the coconut on top. Place the second layer on top, right side up, and frost the top and sides with the remaining frosting, making swirls with the spatula. Sprinkle some of the remaining coconut on top of the cake and press the rest onto the sides.

The cake can be stored in an airtight container at room temperature for up to 2 days.

Coconut Buttercream

Makes about 6 cups

½ cup all-purpose flour

2 cups whole milk

2 teaspoons pure vanilla extract

2 teaspoons coconut extract

1 pound (4 sticks) unsalted butter, at room temperature

2 cups confectioners' sugar

Combine the flour, ½ cup of the milk, the vanilla, and the coconut extract in a small saucepan and whisk until blended. Set the pan over medium heat and gradually add the remaining 1 ½ cups milk, whisking constantly. Cook the mixture, whisking, until it comes to a low boil, then reduce the heat to low and continue to whisk until the mixture begins to thicken and starts to "burp," 2 to 3 minutes.

Transfer the mixture to a small heatproof bowl and stir it occasionally as it cools to keep it lump-free. (If you do get a few lumps, don't worry—you can whisk the mixture to dissolve the lumps, or pass it through a fine-mesh sieve.) Set the mixture aside to cool to room temperature. (You can put it in the refrigerator for 10 minutes to speed up the process.)

In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl, using a handheld mixer), whip the butter on medium speed until soft and creamy, 2 to 3 minutes. Gradually add the confectioners' sugar and beat on high speed until light and fluffy, 5 to 7 minutes.

Gradually add the milk mixture, then increase the speed to medium-high and whip until the frosting is light and fluffy, scraping down the bottom and sides of the bowl as necessary with a rubber spatula to make sure the frosting is thoroughly mixed.

The frosting can be stored in an airtight container at room temperature for up to 2 days.

Red Velvet Cake with Cream Cheese Frosting

Serves 10 to 12