Cake – Chocolate – Coffee
Crack x 3
Wow!!! So it’s now noon and I just at a piece of this cake (don’t judge me, it’s supper time somewhere!). I made it last night and I just had to have some this morning!! Not my fault, it was calling my name!
So you must be wondering why I am making a cake right? I mean, we are two, who’s going to eat all of it?
My sister’s bday is on the 5th of March and since she is travelling in Europe and since she is actually leaving for Amsterdam tomorrow and she might not have access to a computer on her bday, I made her a cake! And since she is travelling and I am home, in the cold, I will be eating her cake for her! Sounds fair right?
Happy Bday my beautiful little Sisi that I love!!!!!
20 years old!!!
That’s her in London! Living the dream! Don’t I have the cutest sister?
So ya….the cake was full, but then Alex came by and…
Look at the moist layers….cake heaven
This genius recipe came from the one and only Barefoot Contessa. There is nothing that I would change in this recipe. It is simply amazing!Recipe found on: http://www.foodnetwork.com/recipes/ina-garten/beattys-chocolate-cake-recipe/index.html
Course: Dessert Yield: 12 servings Prep Time: 30 mins Cook Time: 35 mins
- butter to grease the pans
- 1 3/4 Cup of all-purpose flour
- 2 Cup of sugar
- 3/4 Cup of cocoa powder (unsweetened)
- 2 Teaspoon of baking soda
- 1 Teaspoon of baking powder
- 1 Teaspoon of salt
- 1 Cup of buttermilk
- 1/2 Cup of vegetable oil
- 2 extra large eggs at room temperature
- 1 Teaspoon of vanilla extract
- 1 Cup of freshly brewed coffee
- 6 Ounce of good quality semi sweet chocolate
- 1/2 Pound of butter at room temperature
- 1 large egg yolk, at room temperature
- 1 Teaspoon of vanilla extract
- 1 1/4 Cup of sifted icing sugar
- 1 Tablespoon of instant coffee
- For the cake: (12 first ingredients) Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.
- Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
- Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
- For the frosting:(ingredients starting at chocolate) Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
- In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.