Monday, June 20, 2011


chocolate barometer cake – how to test your new kitchen | wee eats

– 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.

Chocolate Buttercream:

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.

- Sent using Google Toolbar"

Photos Courtesy of Wee Bakes
Many thanks to Wee Bakes!

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Taguig City, Metro Manila, Philippines
I got a confession to make. I am food addict, over-indulgent! I crave for anything especially sweets, chocolates, cakes, ice cream, strawberries, halo-halo, leche flan, banana Q, breads, pasta, Nasi Goreng....tell me what you got in your fridge ;-D. Thank heavens for I got my mum's genes, I can gain and lose pounds that easy and quick. I am here to share with you my food recipe collection (almost forgotten in a corner of my room) and search for new, exciting recipes, meet good people, and discover more about the world of baking. I am no professional baker or chef (just a wanna-be for now) but we'll get there in time. In sha Allah. Afterall, DREAMS just got to start somewhere, and it starts right here, right now! Meantime enjoy this food journey with me among other stuff....amigos to the kitchen! [Thank you for visiting my blog,you're always welcome to come by! Feel free to dig deep into the posts, much treasures there. And leave your comments, I'd appreciate your words....] [P.S. Borrowed articles/photos can be deleted anytime, please advise.Thank you.]

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