Recipe Courtesy of Claire Saffitz
Serves 12
Special equipment: Stand mixer, three 9x3 round cake pans, 9-inch cardboard cake round, offset spatula
DO AHEAD:
Cake layers can be made 1 day ahead. Once cooled, wrap tightly in plastic and store at room temperature.
The buttercream can be made several hours ahead and kept at room temperature (keep it covered to prevent any crusting and re-whip before using).
The buttercream-coated cake can be assembled 24 hours before covering in the chocolate icing (keep it refrigerated and drape loosely in plastic once the buttercream has hardened).
The finished, iced cake can be made 1 day ahead (cover loosely in plastic wrap after the icing has fully set).
Any leftovers can be loosely covered in plastic or stored in an airtight container and refrigerated.
CHIFFON CAKE
422g cups cake flour
450g sugar, divided
1½ teaspoons baking powder
1½ teaspoons kosher salt
¾ cup vegetable oil
7 large egg yolks, at room temperature
1 cup milk
2 teaspoons vanilla extract
10 large egg whites
¾ teaspoon cream of tartar
CHOCOLATE BUTTERCREAM
320g confectioners sugar
63g Dutch-processed unsweetened cocoa powder
15 ounces unsalted butter (3 sticks plus 6 tablespoons), at cool room temperature
1 teaspoon Diamond Crystal kosher salt
¾ cup heavy cream, at room temperature
2 teaspoons vanilla extract
HARD CHOCOLATE ICING (POURED FONDANT)
500g cups confectioners sugar, sifted
½ cup light corn syrup
Pinch of kosher salt
6 ounces unsweetened chocolate, chopped
4 tablespoons unsalted butter
2 teaspoons vanilla extract
Preheat the oven: Arrange an oven rack in the upper third and another in the lower third of the oven and preheat to 325°F. Set aside three ungreased 9-inch cake pans with 3-inch sides.
Make the chiffon batter: In a large bowl, whisk together the flour, 150g of the sugar, baking powder, and salt. Make a well in the center of the dry ingredients and add the oil, yolks, milk, and vanilla. Whisk thoroughly until smooth, then set aside. In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites, cream of tartar, and remaining 300g sugar and whip on medium low speed until the mixture is white and foamy. Gradually increase the speed to high and beat until the egg whites are very dense and voluminous, just starting to lose their sheen, and form very stiff peaks off the end of the whisk. This should take several minutes. Scoop about a third of the egg whites into the bowl with the flour mixture and fold thoroughly with a large flexible spatula until combined. Fold in the remaining egg whites in two additions, mixing just until no streaks remain.
Bake: Divide the batter evenly among the three ungreased and unlined baking pans, smoothing the tops (it should be around 575g of batter per pan). Transfer the pans to the oven, two on one rack and one on the other. Bake until the cakes are risen and golden brown across the surface, feel springy to the touch, and are just starting to pull away from the sides of the pans, 25 to 30 minutes (a cake tester will also come out clean). After 22 minutes of baking, rotate the pans left to right and top to bottom. Remove the cakes from the oven and immediately turn the pans upside down onto cooling racks; let cool completely.
Make the buttercream: While the layers are cooling, combine the confectioners sugar and cocoa powder and sift through a fine mesh strainer into a bowl or onto a sheet of parchment paper to eliminate lumps, then set aside. Combine the butter and salt in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until smooth and slightly pale, about 1 minute. Turn off the mixer, add the confectioner's sugar mixture and about a third of the heavy cream, then drape a kitchen towel over the mixer to contain any sugar plumes. Pulse the mixer on and off the lowest speed until most of the confectioners sugar mixture is incorporated, then beat on medium speed until the mixture is smooth and beginning to lighten in color. Gradually add the remaining heavy cream and vanilla, then pause to scrape down the bowl. Turn the mixer on medium-high and continue to beat until the buttercream is pale and very light and fluffy, about 5 minutes. Set the buttercream aside.
Unmold and prep the layers: Use a knife or small offset spatula to cut around the sides of the cooled pans to loosen the cakes, then use your fingertips to gently peel them away from the bottoms and remove from the pans. If desired, use your fingertips to gently rub away the thin outer layer of browned cake around the sides of the layers, revealing the light, uniform crumb beneath. Turn the layers domed sides-up and use a long serrated knife to slice off the domes horizontally, making layers that are approximately 1¼ inches tall.
Stack the layers: Place one of the cake layers on a 9-inch cardboard cake round. Heap 2 cups of the buttercream frosting onto the center of the layer and use an offset spatula to spread it in an even layer all the way to the edges. Stack a second cake layer on top of the first, aligning the edges, then top with another 2 cups of buttercream and spread in an even layer. Place the third layer on top, this time arranging it so the cut surface (where you removed the dome) is facing down. Press down lightly to help fuse the layers and level the cake, then scrape all of the remaining buttercream over top. Spread the buttercream across the top and down the sides, covering every bit of surface as evenly and smoothly as possible for the nicest looking cake. Slide the cake onto a platter or other firm base and transfer to the refrigerator. Chill uncovered until the frosting has hardened and the cake is cold, at least 2 hours.
Make the hard chocolate icing: In a medium saucepan, combine the confectioners sugar, light corn syrup, pinch of salt, and ½ cup water and whisk over medium-low heat just until the mixture is smooth, lump-free, and warm but not hot. Reduce the heat to low and add the unsweetened chocolate, butter, and vanilla and whisk until the chocolate and butter have melted and the mixture is completely smooth and very glossy. Remove from the heat and continue to whisk until the mixture has cooled to a lukewarm temperature and thickened slightly.
Ice the cake: Remove the chilled cake from the refrigerator and slide the cake round onto a wire rack set inside a rimmed baking sheet. Pour the icing over the top of the cake, starting in the center and moving outward in a circular motion, so it cascades down the sides and drips onto the baking sheet, coating the cake completely. If there are any bare spots, scrape some of the excess icing off of the baking sheet with the offset spatula and apply to the cake. Let the icing set for several minutes at room temperature until it stops dripping, then use a large spatula to carefully lift the entire cake off of the wire rack and transfer to a serving platter.
Chill and decorate (if desired): Return the cake to the refrigerator and chill uncovered until the icing is firm to the touch, at least 2 hours. If desired, make a quick frosting of confectioners sugar, butter, and a little bit of heavy cream, beating in a stand mixer with the paddle attachment until fluffy, and tint with desired shade of food coloring. Transfer to a piping bag and decorate the cake. Let the cake come to room temperature before slicing and serving.
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