Friday, June 10, 2011

Dark Chocolate Cake with Hot Chocolate Buttercream Frosting

Look at that Chocolate goodness!  I knew when I first saw this recipe posted over at What Megan's Making, that I would be making it  My husband loves cake, I love chocolate - it is a match made in heaven.  Plus I had been looking for a really good Chocolate Cake Recipe that I could have in my recipe binder to make for parties.  This is perfect!!!

Dark Chocolate Cake with Hot Chocolate Buttercream
1 3/4 cups all-purpose flour
2 cups granulated sugar
3/4 cup Dark Cocoa Powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup strong black coffee
1 cup buttermilk, room temperature
1/2 cup vegetable oil
1 tablespoon pure vanilla extract
Preheat oven to 350 F. Prepare 2 x 9″ cake pans with butter and flour or parchment paper. Sift the dry ingredients into the bowl of electric mixer. Add the remaining ingredients to the bowl. With paddle attachment on mixer, mix for 2 minutes on medium speed (you may need the plastic splash guard that comes with mixer). The batter will be liquidy. Pour into prepared pans.
Bake for 20 minutes, then rotate the pans in the oven. Bake 15 minutes longer or until a toothpick comes out clean – approximately 35 minutes total. Cool on wire racks for 20 minutes then gently invert onto racks until completely cool.
makes enough to frost 24 cupcakes or one 8-inch layer cake. If you want extra icing for decorating the cake, I would make 1 1/2 times the recipe.
1 1/2 sticks (3/4 cup) unsalted butter, softened
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
2 1/4 cup powdered sugar, sifted
1 teaspoon pure vanilla extract
2 tablespoons milk
1/2 cup heavy cream
1/3 cup powdered hot chocolate mix (I used nestle hot cocoa mix)
Cream together butter, cocoa powder and salt. The mixture will be very thick. Scrape down the sides of the bowl and add the powdered sugar. With the mixer on low, mix in powdered sugar while slowly adding milk and vanilla extract. As the sugar incorporates, raise the speed of the mixer to beat the frosting. Beat until smooth. In a separate bowl, stir together heavy cream and hot chocolate mix. Turn mixer speed to medium and pour cream mixture into frosting in a slow, steady stream, until you’ve reached your desired consistency. You may not need the full amount of hot chocolate mix and cream.
Here are a few notes:
1) I did not use dark cocoa powder - I had regular cocoa powder on hand and just used that - the cake was still fantastic. 
2) Coffee always enhances the taste of chocolate so don't leave it out!!! (You can't taste it!)
3) I obviously made cupcakes - I set my timer for 15 minutes and checked them with a toothpick until it was clean.  You don't want to over bake :-)
When I make cupcakes for us to just eat - I don't frost them.  I keep the frosting in the fridge and take it out after dinner ; when we are ready for a treat, it is soft enough to spoon on top :-)

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