Ingredients
Serves: one 9", 3-tier layer cake
butter and cocoa powder, for pans
1 lb 5 ounces (3 cups) granulated sugar
11 1/8 ounces (2 5/8 cups, spoon and level) all-purpose flour, sifted
4 ounces (1 1/8 cups) dark cocoa powder, sifted (I used dutch-process, but non-dutch should be fine as well)
2 1/4 teaspoons baking soda
1 1/8 teaspoons salt
3 eggs
12 3/4 ounces (1 1/2 cups) buttermilk (using a DIY version is fine)
6 ounces (3/4 cup) unsalted butter, melted and slightly cooled
1 1/2 tablespoons vanilla extract
12 ounces (1 1/2 cups) hot, freshly brewed coffee*
2 1/2 ounces (5 tablespoons) unsalted butter, cut into 1/2” pieces
5 5/8 ounces (3/4 cup, packed) brown sugar
3 tablespoons heavy cream
1 teaspoon vanilla extract
4 1/4 ounces (1 cup, spoon and level) all-purpose flour
1/8 teaspoon plus a pinch salt
4 ounces bittersweet chocolate, chopped, divided use
1 lb 2 ounces (2 1/4 cups) unsalted butter, cut into 1/2” pieces
7 1/2 ounces (1 cup, packed) brown sugar
1 tablespoon vanilla extract
1/8 teaspoon salt
1 lb (4 cups) confectioner’s sugar, sifted
1 ounce cream cheese, diced and softened
reserved cookie dough (see instructions in recipe below)
reserved 6 ounces (1 cup) brown butter brown sugar frosting (see instructions below)
1 ounce bittersweet chocolate, chopped
Preparation
