Scale:
Ingredients
For the cake
- 1 cup salted butter, room temperature
- 1 1/2 cups granulated sugar
- 1/2 cup light brown sugar
- 4 large eggs, room temperature
- 4 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/2 cups buttermilk
- 1 cup mini chocolate chips
for the frosting
- 1 cup salted butter, room temperature
- 4 cups powdered sugar
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- possibly 1–2 tablespoons milk, to texture preference
for the ganache
- 1 cup chocolate chips
- 1 tablespoon coconut oil
Instructions
- Preheat oven to 350°F. Grease and line two 8-inch or three 6-inch pans with parchment paper. Set aside.
- In a standing mixer, whip butter and both sugars until light and fluffy, about 2 minutes. Add in eggs one at a time, mixing between each addition. Add in vanilla extract.
- In a separate bowl, mix together flour, baking powder, and salt. Working in three batches, alternate pouring flour and buttermilk into wet ingredients until fully combined.
- Toss chocolate chips in 2 tablespoons flour, then gently fold into batter. Pour batter evenly into prepared pans and bake for 20 minutes for 8-inch pans or 25 mins for 6-inch pans. Allow to cool completely while making frosting.
- To make frosting, whip butter on high speed until fluffy, about 1 minute. Add in powdered sugar and beat on high speed for 2-3 minutes more. Add in vanilla extract, salt, and milk if the frosting is too stiff.
- Frost each layer, then the outsides. Place in fridge while you melt ganache.
- To make ganache, melt chocolate chips and coconut oil in a microwave in 30 second increments. Remove cake from fridge and drizzle with ganache!
