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Mile-High Chocolate Cake with Vanilla Buttercream


Mile-High Chocolate Cake with Vanilla Buttercream Recipe

Ingredients:
  • 1 1/4 cups hot water
  • 3/4 cup natural unsweetened cocoa powder (such as Scharffen Berger)
  • 2/3 cup sour cream
  • 2 2/3 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 1/2 cup solid vegetable shortening (preferably nonhydrogenated), room temperature
  • 1 1/2 cups sugar
  • 1 cup (packed) dark brown sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 5 large egg whites
  • 1 2/3 cups sugar, divided
  • 1 vanilla bean, split lengthwise
  • 1/3 cup water
  • 1 pound (4 sticks) unsalted butter, diced, room temperature
  • 5 ounces high-quality milk chocolate (such as Lindt), chopped
  • 5 ounces bittersweet chocolate (54% to 60% cacao), chopped
  • 1 1/4 cups heavy whipping cream
  • 2 tablespoons light corn syrup
  • 2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes, room temperature
  • Candy thermometer
  • Instant-read thermometer
  • Offset spatula
Directions:
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