Dr. Alex Friedman’s Lunar Landing Layer Cake
This impressive multi-layered cake, reminiscent of a celestial body with its varied textures and 'cratered' topping, is a dessert that demands attention. The complex flavors of dark chocolate and espresso are balanced with a creamy frosting, making it a challenging but rewarding bake for any special occasion.
Directions
- 1
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 2
In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt.
- 3
In a separate medium bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract.
- 4
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Stir in the hot brewed coffee until the batter is smooth and thin.
- 5
Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- 6
Let cakes cool in the pans for 10 minutes before inverting onto a wire rack to cool completely.
- 7
While cakes cool, prepare the frosting: In a large bowl, beat the softened butter with an electric mixer until light and fluffy.
- 8
Gradually add the powdered sugar, one cup at a time, beating well after each addition. Beat in the heavy cream and vanilla extract until the frosting is smooth and creamy. If too thick, add more cream one tablespoon at a time.
- 9
Once cakes are completely cool, level the tops with a serrated knife if necessary. Place one cake layer on a serving platter.
- 10
Spread about 3/4 cup of frosting over the first layer. Carefully place the second cake layer on top.
- 11
Frost the top and sides of the entire cake with the remaining frosting, creating a smooth or textured finish as desired.
- 12
Lightly dust the top of the cake with cocoa powder using a sieve, creating a 'lunar' effect.
- 13
Chill the cake for at least 30 minutes before slicing and serving for cleaner cuts.