Tuesday, March 6, 2018

ChezCindy: A Magically Disappearing Chocolate Cake

I have several posts about chocolate cake, but this one is a "welcome home chocolate cake".  My husband had been away on travels and after weather delayed flights, was finally home.  We were both in the kitchen at 1:30 in the morning eating this most comforting chocolate cake.  But that is not what makes this cake magical.

Each time I make this cake, it seems to disappear.  I keep it sitting on the counter in this pretty cake dome.  As I walk through the room, I'll notice another slice has been cut.   Hmmm.... 

This cake is so moist, it could last for days.  But it never does.  It seems to magically disappear until only a few crumbs and smears of chocolate buttercream remain on the plate.

Chocolate Cake with Chocolate Buttercream Frosting
1 3/4 cup all-purpose flour
2 cups granulated sugar
3/4 cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs, lightly beaten
1 teaspoon vanilla
1 cup hot coffee

Preheat oven to 350 degrees.  Butter three 8-inch round cake pans, line each with parchment paper, lightly dust the pans with flour.

Combine the flour, sugar, cocoa powder, baking soda, baking powder and salt in the bowl of a stand mixer fitted with the paddle attachment.  Mix on low speed until combined.  In a separate medium bowl, add the buttermilk, oil, eggs and vanilla, whisking to combine.  With the mixer on low speed, slowly add the wet ingredients to the dry ingredients. With the mixer still on low, add the hot coffee until combined.  Turn off the mixer, scrape down the sides of the bowl and scrape the bottom to be sure all ingredients are well combined.  

Evenly divide the batter between the three prepared cake pans.  Bake for 23-25 minutes until a toothpick comes out clean when tested in the center of the cake.  Cool in the pans for 20 minutes.  Remove cake from the pans, transfer to a cooling rack to cool completely.

Chocolate Buttercream Frosting
8 ounces semisweet chocolate
16 tablespoons unsalted butter, softened
1 egg yolk
1 teaspoon vanilla
1 1/2 cup sifted powdered sugar
2 teaspoons instant coffee powder
2 teaspoons hot water

Chop the chocolate into pieces.  Place the chocolate into the upper bowl of a double boiler pan set over medium heat to gently melt the chocolate.  Remove the melted chocolate from the heat.  Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter for 3 minutes until creamy and pale yellow in color.  Add the egg yolk and vanilla, continue beating for another 2 minutes.  Add the sifted powdered sugar, with the mixer set on low, beat until smooth and creamy. 

Dissolve the 2 teaspoons of instant coffee powder into 2 teaspoons of hot water.  Add the coffee and the melted chocolate to the butter mixture, beat until fully combined.  Spread onto the cooled cake.

This recipe is from Ina Garten's cookbook, Barefoot Contessa At Home with slight modifications.

No comments:

Post a Comment