Name: Mahogany Cake Is the Forgotten Chocolate Cake I Can’t Stop Thinking About
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 3 h 10 min
Yield: 18
Cuisine: American
Ingredients: Cooking spray; 3 1/3 cups (353g) bleached cake flour; 5 tablespoons (25g) unsweetened cocoa powder; 1 1/2 teaspoons baking soda; 1 teaspoon kosher salt; 1 1/2 sticks (6 ounces or 170g) unsalted butter, softened; 2 1/4 cups (448g) sugar; 1/2 cup (113g) canola oil; 2 teaspoons vanilla extract; 3 large eggs, at room temperature; 1 large egg yolk, at room temperature; 2 cups buttermilk, at room temperature; 1 1/2 cups (300g) sugar; 1/2 cup (60g) all-purpose flour; 1/4 teaspoon kosher salt; 1 1/2 cups whole milk; 3 sticks (12 ounces or 340g) unsalted butter, softened; 2 teaspoons vanilla extract

1 Coat a 13x9-inch baking pan with cooking spray; set aside.

2 Whisk together the flour, cocoa, baking soda, and salt in a medium bowl. Beat the butter with an electric mixer on medium speed until light and smooth, 1 to 2 minutes. Add the sugar, oil, and vanilla and beat on medium speed until fluffy, about 2 minutes. Beat in the eggs and egg yolk, one at a time, beating well after each addition. With the mixer on low speed, gradually add a third of the flour mixture to the butter mixture, then gradually beat in a third of the buttermilk. Continue alternating additions of flour and buttermilk, ending with the flour mixture. Spread the batter in the prepared pan and smooth the top. Tap the pan on the counter several times to release any air bubbles.

3 Bake until a wooden pick inserted into the center of the cake comes out clean, 40 to 50 minutes. Set on a wire rack and cool in the pan completely, about 30 minutes.

4 While cake bakes and cools, make the ermine frosting. In a medium saucepan, whisk together the sugar, flour, and salt. Gradually whisk in the milk until no lumps remain. Set the pan over medium-high heat and cook, whisking constantly, until the mixture starts to bubble and forms a smooth paste that’s thicker than gravy but looser than pudding, 6 to 8 minutes. Spread the paste into a 13x9-inch baking dish. Press a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until cooled to room temperature, 45 minutes to 1 hour, or up to 24 hours.

5 If the paste is fully chilled, let it sit on the counter until it warms to room temperature (the butter and the paste must be at the same temperature). In a large bowl, beat the butter with an electric mixer on medium speed until creamy, about 2 minutes. With the mixer running, add the paste in heaping spoonfuls and beat until smooth, 3 to 4 minutes. Beat in the vanilla extract. Increase the mixer speed to medium-high and beat until the frosting is light and fluffy, 2 to 4 minutes. Reduce the speed to low and beat for 5 minutes to remove excess air bubbles. Use immediately or cover and refrigerate for up to 5 days. (Let the frosting come back to room temperature and whip again before using.)

6 Frost the cooled cake with a metal spatula and serve. Leftovers will keep, tightly covered on the counter, for up to 3 days. Love the recipe? Leave us stars and a comment below!