Golden Cake Chocolate Glaze

Cake

1. 1. Oven rack mid-level. Preheat to 175 °C (350 °F). Grease and line bottoms of two 20 cm (8 inch) springform pans. Paper must fit snugly—prevents crust cracking.
2. 2. Whisk cake flour, baking powder, cream of tartar, salt, cinnamon, and espresso powder in medium bowl. Sifting helps avoid clumps.
3. 3. Use clean, dry bowl. Beat egg whites until foamy. Slowly add 135 ml (½ cup) sugar while whisking, build to medium peaks—stiff but not dry. Look for shiny texture, holds shape with slight curl at tip. Stop over-beating or drying out; leads to flat cake.
4. 4. In large bowl, cream butter and remaining sugar until fluffy and pale, 2-3 minutes with paddle. Add yolks one at a time, mixing until smooth. Scrape bowl sides—no pockets.
5. 5. At low speed, add dry ingredients alternating with buttermilk starting and ending with dry. Avoid over-mixing to keep batter light; stop as soon as streaks disappear.
6. 6. Fold a quarter of meringue into batter vigorously to loosen it. Then fold gently remaining whites with a rubber spatula—no deflate. See swirls disappear but batter stays airy.
7. 7. Divide batter evenly, scrape sides for full use. Tap pans lightly on counter to release air bubbles. Bake 35-40 minutes. Toothpick inserted must come out clean or with a few moist crumbs; cake springs back lightly to touch—if wobbles, add bake time. Cool 10 minutes in pan, run a knife to loosen edges, flip onto rack paper side up. Cool completely.

Chocolate Buttercream

1. 8. Mix hot water and cocoa powder in bowl; smooth paste, no lumps.
2. 9. Place sugar and egg whites in top of double boiler. Heat gently, whisk constantly until sugar dissolves and mixture reaches about 65 °C (150 °F), no grainy sugar feels on finger.
3. 10. Remove from heat. Whisk at high speed until mixture cools and thickens to firm peaks, about 15 minutes. Bowl should be cool to touch.
4. 11. With mixer running, add butter one tablespoon at a time. Ensure each fully incorporated before next. Butter must be room temp or frosting splits. If curdled, keep mixing; will come together.
5. 12. Blend in cocoa paste, then folded in tempered melted chocolate. Texture should turn glossy and spreadable.

Assembly

1. 13. Level cakes by slicing off domes with serrated knife for flat stacking.
2. 14. Put one layer on serving plate. Spread about 180 ml (¾ cup) buttercream evenly. Top with second layer; cover whole cake with remaining buttercream. Use offset spatula for smooth finish or textured with back of spoon.
3. 15. Chill briefly to set frosting if too soft before slicing. Bring to room temperature before serving for best texture.

Notes & Tips

1. Use cake flour or sift all-purpose flour to lighten crumb.
2. Cream of tartar crucial for stable meringue; no/no baking soda for better rise and tenderness.
3. If meringue deflates, add tiny pinch cream of tartar or re-whip gently.
4. Buttercream can seize if butter too cold or chocolate too hot; temper temperatures slowly.
5. For a nutty twist, fold in toasted hazelnuts into frosting or use almond flour for partial flour swap.
6. If cake cracks, reduce oven temp slightly next time or increase moisture by adding sour cream.
7. Watch butter temperature closely—too warm melts frosting; too cold makes mixing hard.
8. Avoid overbeating egg yolks in batter to prevent tough cake.
9. Freeze leftovers wrapped tightly; thaw in fridge overnight.
10. Substitute melted chocolate with high-quality chocolate chips melted slowly for glossy finish.
11. Espresso powder is subtle; omit if preferred but chocolates flavors flatten.
12. If lacking buttermilk, use regular milk + 1 tbsp vinegar or lemon juice, let sit 5 min.
13. Chocolate buttercream stores well refrigerated 4 days, re-whip before use.