Cake Paper Party’s Buttermilk Chocolate Cake with Brave Tart's Cream Cheese Frosting

Miss R's 9th birthday cake

Yesterday, for Miss R's birthday, I made Cake Paper Party's buttermilk chocolate cake with Brave Tart's cream cheese frosting. She asked for a Tsum Tsum theme, so I bought iced sugar cookies from lan sugar cookie 嵐的甜甜手作 (which were beautiful and arrived well-packaged) and used those to decorate the cake.

Keeping in mind the advice on reducing sugar in cake recipes from King Arthur Flour, I reduced the sugar by 20% which was perfect for our tastebuds. The cake still had a fine crumb and moist texture, and paired nicely with Brave Tart's frosting, which isn't as sweet as powdered sugar based recipes.

Fine crumb, moist texture, lovely chocolate flavor.

here are the weights of the ingredients I used:
57 grams Dutch processed cocoa powder
113 grams bittersweet chocolate, broken (about 60% cocoa)
180 milliliters hot water
315 grams granulated sugar
1 cup (240 milliliters) buttermilk, cold
1 tablespoon (15 milliliters) vanilla extract
227 grams unsalted butter softened-1 cup
4 large eggs
284 grams all-purpose flour
1 teaspoon (5 milliliters) salt
1 teaspoon (5 milliliters) baking soda
¾ teaspoon (3 milliliters) baking powder

Baking time took me over 40 minutes rather than the 25-30 minutes suggested. Perhaps my oven was off; and I think one layer was slightly underbaked as it fell apart after I turned it out from the pan to cool. For future reference, I'd bake this a day in advance and refrigerate it before leveling the cake and icing it; I never got the icing down to 60º F even after chilling it for 30 minutes in the refrigerator.

This combo is on the repeat list!

Joy of Baking’s Chocolate Almond Torte