Jjajang Cake (짜장 케이크)

here's a unique recipe for a "Jjajang Chocolate Cake" that combines the rich flavors of chocolate and jjajang sauce:

Ingredients:

For the cake:

1. 1 and 1/2 cups all-purpose flour
2. 1/2 cup unsweetened cocoa powder
3. 1 teaspoon baking powder
4. 1/2 teaspoon baking soda
5. 1/4 teaspoon salt
6. 1/2 cup unsalted butter, at room temperature
7. 1 and 1/4 cups granulated sugar
8. 2 large eggs
9. 1 teaspoon vanilla extract
10. 1 cup buttermilk

For the jjajang sauce:

1. 1/4 cup black bean paste (jjajang)
2. 2 tablespoons vegetable oil
3. 1 tablespoon sugar
4. 1 tablespoon oyster sauce
5. 1 tablespoon cornstarch
6. 1/2 cup water

For the frosting:

1. 1/2 cup unsalted butter, at room temperature
2. 1/2 cup unsweetened cocoa powder
3. 3 cups powdered sugar
4. 1/2 cup milk
5. 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
2. In a medium mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In a separate large mixing bowl, cream together the butter and sugar until light and fluffy.
4. Beat in the eggs, one at a time, followed by the vanilla extract.
5. Gradually add the dry flour mixture to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
6. Divide the cake batter evenly between the prepared pans and smooth the tops with a spatula.
7. Bake the cakes in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Remove the cakes from the oven and let them cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

For the jjajang sauce:

1. In a small saucepan, heat the vegetable oil over medium heat.
2. Add the black bean paste (jjajang) and stir-fry for 2-3 minutes.
3. Add the sugar, oyster sauce, cornstarch, and water to the saucepan and stir well to combine.
4. Cook the sauce for another 2-3 minutes, stirring constantly, until it thickens. Remove from heat and let it cool to room temperature.

For the frosting:

1. In a large mixing bowl, sift the cocoa powder to remove any lumps.
2. Add the softened butter, powdered sugar, milk, and vanilla extract to the bowl and beat with an electric mixer on low speed until the ingredients are combined. Then increase the speed to medium-high and beat until the frosting is light and fluffy.

To assemble the cake:

Once the cakes are completely cooled, place one cake layer on a serving plate.

Spread a layer of cooled jjajang