Ingredients
3/4 c. unsweetened cocoa powder
1 1/2 c. all-purpose flour
1 1/2 c. granulated sugar
1 1/2 tsp. baking soda
3/4 tsp. baking powder
3/4 tsp. salt
2 large eggs
3/4 c. warm water + 1/8 tsp. espresso powder
3/4 c. buttermilk (or 3/4 c. whole milk + 1 tbsp. lemon juice, let stand for 5 min)
3 tbsp. canola oil
1 tsp. vanilla
Cream filling:
3 tbsp. flour
1/2 c. whole milk
1/2 c. (1 stick) butter, room temperature
1/2 c. granulated sugar
1 tsp. vanilla
1/8 tsp. salt
Chocolate ganache:
1 c. heavy cream
6 oz. bittersweet chocolate (chips or chopped)
1 1/2 tbsp. corn syrup
1/8 tsp. vanilla
White icing:
1/4 c. (1/2 stick) butter, room temperature
1 tbsp. whole milk
1 c. powdered sugar
1/8 tsp. vanilla
pinch of salt
1 1/2 c. all-purpose flour
1 1/2 c. granulated sugar
1 1/2 tsp. baking soda
3/4 tsp. baking powder
3/4 tsp. salt
2 large eggs
3/4 c. warm water + 1/8 tsp. espresso powder
3/4 c. buttermilk (or 3/4 c. whole milk + 1 tbsp. lemon juice, let stand for 5 min)
3 tbsp. canola oil
1 tsp. vanilla
Cream filling:
3 tbsp. flour
1/2 c. whole milk
1/2 c. (1 stick) butter, room temperature
1/2 c. granulated sugar
1 tsp. vanilla
1/8 tsp. salt
Chocolate ganache:
1 c. heavy cream
6 oz. bittersweet chocolate (chips or chopped)
1 1/2 tbsp. corn syrup
1/8 tsp. vanilla
White icing:
1/4 c. (1/2 stick) butter, room temperature
1 tbsp. whole milk
1 c. powdered sugar
1/8 tsp. vanilla
pinch of salt
