Chocolate Cake
2 cups sugar
2 cups all purpose flour
3/4 cup cocoa
2 tsp. baking powder
1 tsp baking soda
1/2 tsp salt
2 eggs
1 cup soured milk
1 cup black coffee
1/2 cup vegetable oil
1 tsp vanilla extract
Combine all ingredients in a mixing bowl and beat with electric mixer for 2 minutes.
Pour into 2 greased and floured 9 inch cake pans, or one 9x13 pan. Bake at 350 degrees F for 35-40 minutes or until toothpick inserted in the center comes out clean.
Chocolate Buttercream Frosting
2 cups sugar
2/3 cup water
Combine and bring to a boil. Continue to boil over medium heat without stirring until the mixture reaches 240 degrees on a candy thermometer.
Meanwhile beat together to stiff peaks
6 egg whites at room temperature
¼ tsp cream of tartar
2 tsp vanilla extract
Pinch salt
Slowly pour in the sugar syrup hitting the side of the bowl and not the beaters. Continue beating the frosting for 10-15 minutes until the meringue is completely cool. When completely cool, slowly begin to add, a few tablespoons at a time
2 cups softened unsalted butter
Beat until smooth after each addition.
Combine and melt in a double boiler:
1 pound chocolate, chopped in small pieces
½ cup butter
Add to the meringue mixture and beat well until frosting reaches a spreadable consistency. This may take 15 minutes or so and you may have to chill the frosting for several minutes before beating it again to get it to stiffen. Alternatively, you can place the frosting bowl in an ice bath while continuing to beat constantly until the icing stiffens sufficiently.
Split the cake layers in half, horizontally, making 4 layers in total. Fill layers with frosting and spread over the entire cake. Garnish with chocolate ganache or chocolate curls if desired.
2 cups sugar
2 cups all purpose flour
3/4 cup cocoa
2 tsp. baking powder
1 tsp baking soda
1/2 tsp salt
2 eggs
1 cup soured milk
1 cup black coffee
1/2 cup vegetable oil
1 tsp vanilla extract
Combine all ingredients in a mixing bowl and beat with electric mixer for 2 minutes.
Pour into 2 greased and floured 9 inch cake pans, or one 9x13 pan. Bake at 350 degrees F for 35-40 minutes or until toothpick inserted in the center comes out clean.
Chocolate Buttercream Frosting
2 cups sugar
2/3 cup water
Combine and bring to a boil. Continue to boil over medium heat without stirring until the mixture reaches 240 degrees on a candy thermometer.
Meanwhile beat together to stiff peaks
6 egg whites at room temperature
¼ tsp cream of tartar
2 tsp vanilla extract
Pinch salt
Slowly pour in the sugar syrup hitting the side of the bowl and not the beaters. Continue beating the frosting for 10-15 minutes until the meringue is completely cool. When completely cool, slowly begin to add, a few tablespoons at a time
2 cups softened unsalted butter
Beat until smooth after each addition.
Combine and melt in a double boiler:
1 pound chocolate, chopped in small pieces
½ cup butter
Add to the meringue mixture and beat well until frosting reaches a spreadable consistency. This may take 15 minutes or so and you may have to chill the frosting for several minutes before beating it again to get it to stiffen. Alternatively, you can place the frosting bowl in an ice bath while continuing to beat constantly until the icing stiffens sufficiently.
Split the cake layers in half, horizontally, making 4 layers in total. Fill layers with frosting and spread over the entire cake. Garnish with chocolate ganache or chocolate curls if desired.
Looks delicious, but I wouldn't have the nerve to attempt the frosting.
ReplyDeleteI don't want to over emphasize the difficulty level of the frosting too much. As long as you have a large stand mixer like a Kitchen Aid, it really is not that difficult and well worth the effort.
ReplyDeleteI am going to try this cake but never the icing,looks and sounds too complicated to me.I'm sure it's to die for but I don't want to die trying to make it,I'm sure I can come up with something that won't scare the dickens out of me.By the way I would love to be a guest at your house from time to time and while I'm at it may I suggest that you print with a darker color or maybe a bright blue as when I highlite your recipe and copy and paste in microsaft word I can hardly see the lettering the pictures are fine.,just a suggestion.
ReplyDeleteLeona in Nova Scotia.
Hi Leona,
ReplyDeleteThe font color is very light in order to contrast with the black background of the web page. If I darken the font, you will not be able to read the web page at all as the letters will be lost against the black background. The solution for you is simply to change the font color to black once you copy it to Word.
LCS
Thank you for your recommendation I will do that ,just never thought of it,I'm not very computer savy.
ReplyDeleteDid you use semi sweet, unsweetened or bittersweet chocolate for the frosting?
ReplyDeleteI've used semi-sweet chocolate here but you could use dark. Milk chocolate would probably not be chocolate enough.
ReplyDeleteMade the chocolate buttercream over the weekend. AMAZING!!!! And if you have a kitchen aid it's easy.
ReplyDeleteMade this cake yesterday for a co-workers Birthday and it was a big hit they loved it especially the icing.
ReplyDelete