Sweetapolita

This decadent dark  chocolate frosting literally  whips up like chocolate clouds. The secret is to use the best  dark  chocolate you can find, which  balances out the sweetness of the confectioners’ sugar. I use

a food processor for this recipe because it lends the silkiest texture and  takes only a few moments to make the frosting.

2 cups (455 g) unsalted butter, room temperature

4 cups (500 g) confectioners’

sugar, sifted

¹⁄³ cup (80 ml) heavy cream

2 teaspoons pure vanilla extract

¼ teaspoon pure almond extract

Pinch of salt

7 ounces (200 g) best-quality dark chocolate, chopped  or callets/discs

1   Put the butter, sugar, cream, vanilla, almond extract, and salt into a food processor and pulse until combined, about 1 minute.

2 Melt the chocolate in the microwave. Add the melted and slightly cooled chocolate to the food processor and blend until smooth, about 1 minute. If the frosting is too soft, simply refrigerate until it firms up slightly, about 10 minutes.

3 For ideal spreading consistency, it is best used right away. The frosting will keep in an airtight container in the refrigerator for up to 3 days. When ready to use, bring it to room temperature and beat on low speed to bring it back to spreadable consistency.

Variations

Malted Chocolate Cloud Frosting: Omit the almond extract and add ¾ cup (75 g) malt powder (or malted drink mix, such as Milo or Ovaltine) along with the confectioners’ sugar.

Mocha Cloud Frosting:  Add 2 teaspoons instant espresso powder to the heavy cream, stirring to dissolve.

Nutella Cloud Frosting:  Blend 1 cup (240 ml) Nutella into the prepared frosting.

Root Beer Cloud Frosting: Replace the vanilla and almond extracts with 1 teaspoon root beer flavor oil or 2 teaspoons root beer extract.

3 cups (345 g) cake flour, sifted

2 cups (410 g) superfine sugar

1 tablespoon plus 1 teaspoon baking powder

¾ teaspoon salt

1 cup (225 g) cold unsalted butter, cut into pieces

1 cup (240 ml) buttermilk, room temperature

2 teaspoons vanilla bean paste or pure vanilla extract, or seeds from ½ vanilla bean

5 large eggs, room temperature

1   Preheat the oven to 350°F (180°C). Grease the bottoms of three 8 × 2-inch round cake pans and line with parchment.

2  In the bowl of an electric mixer fitted with the paddle attachment, whisk together the flour, sugar, baking powder, and salt. With the mixer running on low speed, add the cold butter one piece at a time. Beat until all of the butter is incorporated,   about 3 minutes. The mixture should have a fine crumbly, cornmeal-like texture.

3  In a medium measuring cup with a spout, combine half of the buttermilk and the vanilla bean paste. In a separate measuring cup, gently whisk the eggs and remaining buttermilk.

4  Increase the mixer speed to medium-low. Gradually add the vanilla mixture and beat for 5 minutes. Scrape the sides and bottom ofthe bowl with a rubber spatula. Reduce the mixer speed to low and gradually add the egg mixture in three additions, scraping the sides of the bowl after each addition. Beat until well combined, 2 minutes. Fold the batter once or twice to ensure everything has been incorporated. Divide the batter evenly among the prepared pans.

5  Bake the first two layers in the center of the oven until a wooden pick inserted into the center comes out with a few crumbs, 20 to22 minutes. Repeat with the final layer. Let the cake layers cool in their pans on wire racks for 10 minutes. Using a knife, loosen the sides of the cakes and carefully turn them out onto wire racks. Peel off the paper liners and let cool completely.

 6 The cake layers will keep wrapped tightly in plastic wrap at room temperature for up to 3 days.