DOUBLE DARK CHOCOLATE CAKE
– Adapted from Ina Garten
1 ¾ C all-purpose flour
2 C sugar
¾ C cocoa powder
2 tsps baking soda
1 tsp baking powder
1 tsp kosher salt
1 C buttermilk, shaken
½ C vegetable oil
2 extra-large eggs, room temp
1 tsp vanilla extract
1 C hot coffee (I used espresso)
Chocolate Buttercream, recipe follows
Preheat the oven to 350 degrees F. Prepare two 8-inch x 2-inch round cake pans – Line with parchment, then butter and flour the pans (or I used “PAM for Baking”).
1. 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.
2. In another bowl or large measuring cup, combine the buttermilk, oil, eggs, and vanilla, gently whisk.
3. 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 – scrape up from the bottom to catch any pesky flour mixture hiding below.
4. Pour the batter into the prepared pans and bake for 35 to 40 minutes. Cool in the pans for 30 minutes, then turn them out onto a cooling rack to complete cooling.
6 ounces semisweet or dark chocolate (or chocolate chips)
½ pound (2 sticks) unsalted butter, room temp
1 extra-large egg yolk, at room temperature (I omitted this because raw egg does not excite me)
1 tsp pure vanilla extract
1 – 1 ¼ C confectioners’ sugar, to taste
1. Chop the chocolate and place it in a double boiler (or heat-proof bowl set over a pan of simmering water). Stir until just melted and set aside until cooled to room temperature.
2. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on med-high speed until pale and fluffy.
3. Add the egg yolk (if using) and vanilla and continue beating for 3 minutes.
4. 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. Don’t whip!
Spread immediately on the cooled cake.
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|Photos Courtesy of Wee Bakes|