Sweet Corn Cake with Spicy Chocolate Buttercream | Club House for Chefs

Ingredients

• Sweet Corn Cake | Serves 8
• 3 cups (750 milliliters) Cake Flour
• 1 1/2 tsps (7 milliliters) Baking Powder
• 1/2 tsp (2 milliliters) Baking Soda
• 1/2 tsp (2 milliliters) Salt
• 1 1/2 cups (375 milliliters) Granulated Sugar, Divided
• 4 Ears Fresh Sweet Corn, Husks and Silk Strands Removed
• 1/2 cup (125 milliliters) Buttermilk
• 1 1/2 sticks (170 grams) Unsalted Butter, Melted
• 1 tbsp (15 milliliters) Club House ® Vanilla Extract, Pure
• 6 Large Egg Yolks
• 3 Large Egg Whites
• Spicy Chocolate Buttercream | Serves 8
• 2 sticks (226 grams) Salted Butter, Softened
• 2 tsps (10 milliliters) Club House ® Chipotle Chili Pepper, Ground
• 1 tsp (5 milliliters) Club House ® Vanilla Extract, Pure
• 1 package (450 grams) Icing Sugar, Sifted
• 1/4 cup (60 milliliters) Unsweetened Cocoa Powder
• 2 tbsps (30 milliliters) Milk