Tiered Chocolate Buttercream Cake

3 1/2 cups all-purpose flour
2 cups good cocoa powder
1 tablespoon baking soda
1/2 teaspoon kosher salt
1 1/2 cups (3 sticks) unsalted butter, at room temperature
1 1/3 cups granulated sugar
1 1/3 cups light brown sugar, packed
4 extra-large eggs, at room temperature
4 teaspoons pure vanilla extract
2 cups buttermilk, at room temperature
1 cup sour cream, at room temperature
1/4 cup brewed coffee
Chocolate Buttercream Frosting, recipe follows

Preheat the oven to 350 degrees F. Butter 1 (4 by 3-inch) cake pan, 1 (6
by 3-inch) cake pan and 1 (8 by 3-inch) cake pan. Line the bottoms with
parchment paper, and butter and flour the pans. Sift the flour, cocoa,
baking soda, and salt together in a medium bowl. In the bowl of an
electric mixer fitted with a paddle attachment, cream the butter and
sugars on high speed until light, approximately 5 minutes. Add the eggs
and vanilla and mix well. Combine the buttermilk, sour cream, and coffee.
On low speed, add the flour mixture and the buttermilk mixture alternately
in thirds, beginning with the buttermilk mixture and ending with the flour
mixture. Mix the batter only until blended. Divide the batter between the
3 pans and smooth the tops with a spatula. Bake on the middle rack of the
oven as follows: for the 4-inch pan 45 to 50 minutes, or until a toothpick
comes out clean; for the 6-inch pan 70 to 75 minutes, or until a toothpick
comes out clean; and for the 8-inch pan 85 to 90 minutes, or until a
toothpick comes out clean. Cool the cakes in the pans for 10 minutes each
on a cooling rack, carefully remove from the pans and allow to finish
cooling. Place the 8-inch cake on a serving plate, flat side up. Frost the
top of that layer with buttercream. Place the 6-inch cake in the center of
the top of the 8-inch cake, flat-side up, and frost the top and sides.
Place the 4-inch cake in the center of the top of the 6-inch cake, flat
side down. Frost the top and sides of that layer with buttercream. Spread
any remaining buttercream over the cake evenly.

Chocolate Buttercream Frosting:

1 pound bittersweet chocolate
12 ounces semisweet chocolate
3/4 cup egg whites (4 to 5 extra-large eggs), at room temperature
1 1/2 cups granulated sugar
1/4 teaspoon cream of tartar
3/4 teaspoon kosher salt
1 1/2 pounds unsalted butter, at room temperature
3 teaspoons pure vanilla extract
3 teaspoons instant espresso powder, dissolved in 1 1/2 teaspoons water
3 tablespoons dark rum, optional

Chop the chocolates and place them in a heat-proof bowl set over a pan
simmering water. Stir until melted and set aside until cooled to room
temperature. Mix the egg whites, sugar, cream of tartar, and salt in the
bowl of an electric mixer fitted with a whisk attachment. Place the bowl
of egg whites over the pan of simmering water and heat the egg whites
until they are warm to the touch, about 5 minutes. Return the bowl to the
electric mixer and whisk on high speed for 5 minutes, or until the
meringue is cool and holds a stiff peak. Add the butter, 1 tablespoon at a
time, while beating on medium speed. Scrape down the bowl, add the melted
chocolate, vanilla, espresso, and rum, if using, and mix for 1 minute or
until the chocolate is completely blended in. If the buttercream seems
very soft, allow it to cool, and beat it again.
Yield: about 4 cups

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