Butter cake with chocolate cream

This mouth-watering cake tart will turn out fluffy and tender if you give enough attention and time to whipping the butter. The combination of two types of flour (regular and premium) is also important, which gives the dough a special structure, softness and friability. The cream is quite simple - butter, cocoa, powdered sugar.

Ingredients

• Butter at room temperature - 1 cup and 2 tbsp. l.
• Flour - 1 ½ cups
• Cake flour (fine, soft wheat, high starch), no baking powder, sifted - 3 cups
• Baking powder - 2 ¼ tsp
• Baking soda - ¾ tsp
• Coarse salt - 1 ½ tsp.
• Sugar - 2 ¼ cups
• Large eggs, room temperature - 6 pcs.
• Buttermilk (or natural yogurt, sour milk) at room temperature - 2 cups
• Vanilla extract - 2 tsp
• Chocolate glaze:
• Butter at room temperature - 450 g
• Vanilla extract - 1 tsp
• Cocoa powder - ¾ cup
• Powdered sugar, sifted - 5 ¼ cups

Directions

1. Preheat oven to 175 degrees. Place the racks in the middle of the oven. Butter two square or round molds (20-22 cm).
2. Cover the bottom with parchment.
3. Grease paper and dust with flour (shake off excess).
4. Combine two types of flour, baking powder, soda and salt.
5. Using a mixer, beat the butter and sugar...
6. ...to an airy state (at high speed, about 4-6 minutes).
7. Reduce mixer speed to medium and add eggs one at a time. Beat well until smooth after each egg.
8. Reduce the mixer speed further and gradually add the "flour" mixture in portions...
9. ...and buttermilk, ending with flour. (This makes it easier to achieve a homogeneous state and volume of the dough). Stir in vanilla extract. The dough should be smooth and thick.
10. Pour the batter into the molds (about half way) and level the surface with a spatula.
11. Bake for about 40 minutes (you can gently turn the molds during baking). Check the readiness of the cake with a wooden stick - it should be clean. Also, the surface of the cakes should “spring” when pressed lightly.
12. Cool the molds on a wire rack for 20 minutes. Carefully separate the edges of the cakes from the walls with a knife.
13. Cover with a wire rack and turn the molds over.
14. Put the cakes on the wire rack.
15. Remove the paper. Cool completely. If you will not make the cake right away, wrap the cakes in cling film (they can be stored for a day at room temperature or in the refrigerator - up to 3 days).
16. Transfer one cake to a stand or plate lined with parchment paper. Level the surface with a large saw blade (cut a thin layer horizontally).
17. Spread a 0.5-0.7 cm thick layer of cream (about 1 ¼ cups) on the bottom cake.
18. Cut off the top of the second cake and cover the bottom cake with cream with the cut surface, pressing lightly. Align the cream on the sides.
19. Brush the whole cake with a thin layer of cream (½ - ¾ cup).
20. Place in the refrigerator for 20 minutes and then brush with a layer of cream 0.5-0.7 cm thick. To even out the surface of the cream, dip a spatula into hot water and wipe dry. The cake can be covered and stored at room temperature, but not for long.