Friday, September 10, 2010

Death by Chocolate? It was worth it.

It is officially my first baked good since creating this blog. What did I choose? CHOCOLATE CAKE. Why? My friend Ashley's birthday is today, and she is so awesome that she deserves being the reason for my first blog entry. Plus, there is nothing quite like a delicious, rich chocolate cake. Here are the ingredients for the cake:

Butter (for greasing the pans)
1 3/4 C. all-purpose flour, plus more for pans
2 C. sugar
3/4 C. Cocoa Powder (I am using Hershey's)
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 C. Buttermilk (remember to shake the carton to mix up the milk!)
1/2 C. Veggie Oil
2 Egg (at room temperature of course!)
1 tsp. Vanilla Extra
1 C. Freshly Brewed Coffee (this doesn't make it a mocha flavor, promise!)

This cake is really simple. First, preheat your oven to 350 degrees F. You are going to next grease your cake pans (8-inch) with a big of butter until the surface is covered and then flour them (just coat the flour with a fine dusting and tap out any excess).

Basically you mix all of the dry ingredients together in a bowl and all of the wet ingredients. In a larger bowl, sift in the flour, sugar, cocoa, baking soda, baking powder, and salt. In another bowl, combine the buttermilk, oil, eggs, and vanilla. Take an electric mixer (on low) and slowly add the wet ingredients to the dry. Next, add the coffee and stir until it is all incorporated. Pour the batter into the prepared pans, and then back 35-40 minutes (I have a gas oven, so I baked it for 35 minutes). To test, just stick a toothpick in and take out the cakes when the toothpick comes out clean. Let the cakes cool in the pan (about 20 minutes or so) and then turn them out onto a cooling rack and cool completely.

Now for the frosting.....

6 oz. Semisweet Chocolate (I am using Hershey's baking chocolate)
2 Sticks Butter (this reciped called for unsalted, but I am using salted...I like the flavor better)
1 Egg Yolk (room temperature)
1 tsp. Vanilla Extract
1 1/4 Cups Powdered Sugar
1 tablespoon instant coffee powder

First, chop up the chocolate up and put it into a double boiler (put a heat-proof bowl set over a pan of bowling water). Stir until just melted and set aside until cooled to room temperature. Next, in a bowl, beat the butter on medium-high with an electric mixer until fluffy (about 3 minutes). Add the egg yolk and vanilla and continue beating another 3 minutes. Turn the mixer to low, and then add slowly the powdered sugar, then turn it up to medium, scraping sides constantly, until smooth. Dissolve the coffee powder in 2 tsp. of hot water. On low speed, add the chocolate and coffee to the mixture and mix until blended.

Once you are finished with the frosting, place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or spatula, spread the top with frosting. Place the second later on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.

This last step, the easiest, should be done in moderation: EAT!!! Then again, who has the willpower for moderation? It is CHOCOLATE after all!

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