Sweet Corn Cake with Spicy Chocolate Buttercream | Club House

Ingredients

• 3 cups (750 ml) cake flour
• 1 1/2 tsps (7 ml) baking powder
• 1/2 tsp (2 ml) baking soda
• 1/2 tsp (2 ml) salt
• 1 1/2 cups (375 ml) granulated sugar divided
• 4 ears fresh sweet corn, husks and silk strands removed
• 1/2 cup (125 ml) buttermilk
• 1 1/2 sticks (170 g) unsalted butter melted
• 1 tbsp (15 ml) pure vanilla extract
• 6 large egg yolks
• 3 large egg whites
• 2 sticks (226 g) salted butter softened
• 2 tsps (10 ml) chili pepper chipotle
• 1 tsp (5 ml) pure vanilla extract
• 1 package (16 ounces/450 grams) icing sugar sifted
• 1/4 cup (60 ml) unsweetened cocoa powder
• 2 tbsps (30 ml) milk