Tuesday, October 22, 2013

chocolate cake with chocolate buttercream

I have been mad about cakes recently.

I think once in a while I get this need to be creative and make something. Usually something pretty.

I don't deal with fondant - I hate the stuff, so I usually work with different types of frosting. I was feeling a bit lazy, and decide that an American buttercream on a chocolate cake was what I was going to play around with.

So I made this.

It was such a gorgeous, gorgeous cake.

The bonus was that it tasted just as good as it looked. Moist and dense, yet not heavy, and not overly sweet.


To make this gorgeous cake, I started by sifting the flour, baking powder, bicarbonate of soda and salt into a mixing bowl.

Into the bowl I also added sugar, cocoa powder and espresso powder.

These ingredients were stirred to combine.

Then I added the milk.

The canola oil.

The eggs.

And I increased the speed of the mixer to medium until the mixture was well combined.

Finally, I added the vanilla extract and boiling water.

Once everything was combined, I transferred the mixture into two baking pans.

Once the cakes had been baked, I transferred them onto a cooling rack and allowed them to cool completely.

For this cake, I made a simple chocolate frosting by creaming butter and cocoa until they were well-combined.

Then I added the icing sugar, alternating with the milk/vanilla extract/espresso powder.

Once the frosting had reached the right consistency, I was ready to frost the cake.

I started by putting a layer of frosting on the bottom layer of the cake. The top layer was then placed onto the frosting.

And I finished frosting the top and sides of the cake.

It really was a pretty cake.

And, man, it was tasty too.

Chocolate Cake with Chocolate Buttercream (Serves 12-16)
Adapted from Add a Pinch

For the Chocolate Cake:
2 cups all-purpose flour
2 cups sugar
¾ cup cocoa
2 teaspoons baking powder
1½ teaspoons baking soda
1 teaspoon salt
1 teaspoon espresso powder
1 cup milk
½ cup vegetable oil
2 eggs
2 teaspoons vanilla extract
1 cup boiling water

For the Chocolate Frosting:
336g, softened
1 cup cocoa
5 cups confectioner’s sugar
½ cup milk
2 teaspoons vanilla extract
½ teaspoon espresso powder

For the cake:
Preheat oven to 170C. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.
1. Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
2. Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.
3. Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean.
4. Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.
Frost cake with Chocolate Frosting.

For the Chocolate Frosting:
1. Add cocoa to a large bowl or bowl of stand mixer. Whisk through to remove any lumps.
2. Cream together butter and cocoa powder until well-combined.
3. Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk.
4. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added.
5. Add vanilla extract and espresso powder and combine well.
6. If frosting appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency. If it appears to wet and does not hold its form, add more confectioner’s sugar, a tablespoon at a time until it reaches the right consistency.

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