Name: Mile-High Chocolate Cake With Vanilla Buttercream
Yield: Makes 16 servings
Ingredients: 1 1/4 cups hot water; 3/4 cup natural unsweetened cocoa powder (such as Scharffen Berger); 2/3 cup sour cream; 2 2/3 cups all purpose flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 3/4 cup (1 1/2 sticks) unsalted butter, room temperature; 1/2 cup solid vegetable shortening (preferably nonhydrogenated), room temperature; 1 1/2 cups sugar; 1 cup (packed) dark brown sugar; 3 large eggs; 1 tablespoon vanilla extract; 5 large egg whites; 1 2/3 cups sugar, divided; 1 vanilla bean, split lengthwise; 1/3 cup water; 1 pound (4 sticks) unsalted butter, diced, room temperature; 5 ounces high-quality milk chocolate (such as Lindt), chopped; 5 ounces bittersweet chocolate (54% to 60% cacao), chopped; 1 1/4 cups heavy whipping cream; 2 tablespoons light corn syrup; 2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes, room temperature; Candy thermometer; Instant-read thermometer; Offset spatula

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Mile-High Chocolate Cake with Vanilla ButtercreamBrian Finke

The attraction of mile-high desserts is undeniable. Unfortunately, the taste doesn't always pay off. Sometimes there is an imbalance in the layering (too much filling, too much frosting), so we tried to balance this version flavorwise while still making it look delicious. The base is a chocolate cake we use regularly at the bakery; we filled it with a not-too-sweet buttercream. A cake this tall covered in white frosting would be too sweet, so instead we added a chocolate glaze that drips down the sides.