Beatty's Chocolate Cake

Beatty's Chocolate Cake

Overall length: 1 hour 35 min

Preparation 30 min

Inactive 30 min

Cook 35 min


* Butter for greasing pans

* 1 3 / 4 cups flour, plus more for pans

* 2 cups sugar

* 3 / 4 cups good cocoa powder

* 2 tablespoons teaspoon baking powder

* 1 teaspoon baking powder

* 1 teaspoon kosher salt

* 1 cup buttermilk, shaken

* 1 / 2 cup vegetable oil

* 2 extra large eggs, at room temperature

1 teaspoon pure vanilla extract

* 1 cup hot coffee

* Chocolate Buttercream, recipe follows

Preheat oven to 350 degrees F. Butter August 2 inch x 2 inch round cake pans. Line with parchment paper, then butter and flour the molds.

Sift flour, sugar, cocoa, baking soda, baking powder and salt in the bowl of an electric mixer fitted with a spatula and mix on low speed until blended. In another bowl, combine butter, oil, eggs and vanilla. With mixer on low speed, slowly add the wet ingredients to dry. With the mixer still soft, add coffee and stir until blended, scraping the bottom of the bowl with a rubber spatula. Pour batter into prepared pans and bake for 35-40 minutes until toothpick comes out clean. Let cool for 30 minutes, then unmold onto wire rack and cool completely.

Place 1 layer, flat side up, on a flat plate or cake pedestal. With knife or offset spatula, spread top with frosting. Place second layer on top, rounded side up, and frosting evenly over top and sides of cake.
Chocolate Frosting:

* 6 oz good semisweet chocolate cake (recommended: Callebaut)

* 1 / 2 pound (2 sticks) unsalted butter, at room temperature

* 1 egg yolk, large, room temperature

* 1 teaspoon pure vanilla extract

* 1 1 / 4 cups sifted powdered sugar "

* 1 tablespoon instant coffee powder

Chop chocolate cake and put it in a bowl with fire-proof over a pan of boiling water. Stir until just melted and set aside until cooled to room temperature.

In the bowl of an electric mixer fitted with a paddle, beat the butter over medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low temperatures, gradually add the powdered sugar, then beat at medium speed, scraping bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 tablespoons hot tap water. At low speed, add the chocolate and coffee to the butter mixture and mix until smooth. Do not whip! Spread immediately on cooled cake.

Tag,Chocolate Brownie,Chocolate Cake,Chocolate Recipes,Chocolate Sweet,Hot chocolate,white Chocolate Cake


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