Dark Chocolate Cake with Coconut-Peanut Butter Italian Buttercream

Name: Dark Chocolate Cake with Coconut-Peanut Butter Italian Buttercream
Cook time: P0Y0M0DT1H10M0.000S
Total time: P0Y0M0DT4H15M0.000S
Yield: 15 to 20 servings
Ingredients: 4 cups all-purpose flour; 2 cups cocoa powder; 2 teaspoons baking powder; 1 teaspoon baking soda; 2 teaspoons kosher sea salt; 5 1/2 cups sugar; 6 sticks (3 cups) unsalted butter, cubed; 2 1/2 cups buttermilk; 4 teaspoons vanilla extract; 10 large eggs; 600 grams sugar; 300 milliliters water; 300 milliliters egg whites; 150 grams granulated sugar; 8 sticks (4 cups) unsalted butter, cubed; 1/2 cup peanut butter; 2 teaspoons vanilla extract; 1 to 2 teaspoons coconut extract

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Level: Advanced

Total: 4 hr 15 min (includes cooling, freezing and chilling time)
Active: 1 hr 10 min

Yield: 15 to 20 servings

Level: Advanced

Total: 4 hr 15 min (includes cooling, freezing and chilling time)
Active: 1 hr 10 min

Yield: 15 to 20 servings

Ingredients

Dark Chocolate Cake:

4 cups all-purpose flour

2 cups cocoa powder

2 teaspoons baking powder

1 teaspoon baking soda

2 teaspoons kosher sea salt

5 1/2 cups sugar

6 sticks (3 cups) unsalted butter, cubed

2 1/2 cups buttermilk

4 teaspoons vanilla extract

10 large eggs

Coconut-Peanut Butter Italian Buttercream:

600 grams sugar

300 milliliters water

300 milliliters egg whites

150 grams granulated sugar

8 sticks (4 cups) unsalted butter, cubed

1/2 cup peanut butter

2 teaspoons vanilla extract

1 to 2 teaspoons coconut extract

Directions

Special equipment:

a kitchen scale; three 8-inch cake pans; a candy thermometer

For the cake: Preheat the oven to 325 degrees F.
Combine the flour, cocoa, baking powder, baking soda and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix to combine. Mix in the sugar.
With the mixer on low speed, add the butter, a couple cubes at a time, and mix until completely combined. Slowly add the buttermilk and vanilla extract; mix until well combined.
Add the eggs and mix until smooth, 2 to 3 minutes, scraping down the sides bowl as needed.
Divide the batter among three 8-inch cake pans. Bake for 35 minutes, or until a toothpick comes out clean. Cool the cakes at room temperature for 1 hour, then freeze for at least another hour.
For the buttercream: Combine the sugar and water in a saucepan fitted with a candy thermometer. Heat over medium-high heat until the mixture reaches 240 degrees F (see Cook's Note).
Meanwhile, place the egg whites in a clean mixer bowl and beat until bubbles form. Add the sugar and beat on high speed until fluffy. Turn off the mixer.
When the sugar syrup reaches the target temperature, slowly pour it into the egg whites. Mix on high speed until thick and fluffy.
Gradually mix in the butter cubes until the mixture comes together and is fluffy and smooth.
Add peanut butter, vanilla and coconut extract and mix until well combined. (Makes 4 cups.)
To assemble: Trim the cake layers to level them; this will help you frost the cakes and ensure the layers are even. Spread the first cake layer with buttercream. Stack the second layer on top and spread with buttercream. Stack the third cake layer. Add the buttercream to a piping bag and pipe onto the top and sides of the cake. Smooth the frosting, using an offset or flat spatula. At this point, you can leave the frosting smooth or add some texture with the spatula.
Refrigerate the frosted cake for 30 minutes before slicing.