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Chocolate Cake with Spiced Buttercream
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1 h 25 min
1 1/2 cups (375 ml) unbleached all-purpose flour
1/2 cup (125 ml) sifted cocoa powder
1 1/2 teaspoons (7.5 ml) baking powder
1/4 teaspoon (1 ml) salt
1 cup (250 ml) unsalted butter, softened
1 cup (250 ml) sugar
1 teaspoon (5 ml) vanilla extract
3/4 cup (180 ml) buttermilk
1 cup (250 ml) brown sugar
2 eggs, lightly beaten
1 1/2 teaspoons (7.5 ml) ground cinnamon
1 teaspoon (5 ml) ground ginger
1/4 teaspoon (1 ml) ground nutmeg
1/4 teaspoon (1 ml) ground coriander
1 3/4 cups (430 ml) cold unsalted butter, diced
Long cinnamon sticks for garnishing
With the rack in the middle position, preheat the oven to 180°C (350°F). Butter a 20-cm (8-inch) springform pan. Line the bottom with parchment paper.
In a bowl, combine the flour, cocoa powder, baking powder and salt. Set aside.
In another bowl, cream the butter with the sugar and vanilla using an electric mixer. Add the eggs 1 at a time, beating until the mixture is smooth. With the mixer on low speed, add the dry ingredients, alternating with the buttermilk.
Pour the batter into the pan and bake until a toothpick inserted in the centre comes out clean, about 75 minutes. Let cool partially. Unmould and finish cooling on a rack.
In the top part of a double boiler off the heat, whisk together the brown sugar, eggs and spices. Set the top of the double boiler over a saucepan of gently simmering water and whisk constantly until the mixture is hot, about 5 minutes. Remove from the heat and add the butter. Let stand for about 1 minute.
Beat the mixture with an electric mixer until stiff and very creamy, about 5 minutes. If necessary, refrigerate for 30 minutes and beat again.
Slice the cake horizontally, making 3 layers. Spread 1/3 of the icing between the layers and on top of the cake.
Garnish with chocolate shavings and cinnamon sticks.