This is my favorite chocolate cake. I try to put a little coffee in whatever I do with chocolate because it does such amazing things for chocolate. You can't taste the coffee taste but it brings out the chocolate flavor. If you don't like or don't have coffee, just replace it with hot water.
The buttercream recipe reads to incorporate individual taste in stiffness of the frosting. For a softer frosting, you'll want to be on the low end of the sugar and the high end of the half and half. For a stiffer frosting, more sugar and less half and half.
2 cups sugar
1 3/4 cup all purpose flour
3/4 cup cocoa powder
1/2 teaspoon salt
1 1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1/2 cup canola oil
2 eggs
2 teaspoons vanilla
1 cup whole milk
1/2 cup hot coffee
1/2 cup hot water
Whisk together the sugar, flour, cocoa, salt, baking soda and baking powder.
Whisk in the oil, eggs, vanilla and milk. Whisk in the coffee and water, carefully. Batter will be runny.
Bake at 350 for 30 minutes in 8'' round pans.
Cool for 10 minutes, then remove the cakes from the pans and allow them to cool on a wire rack until cooled completely.
Slice cakes in half and fill with buttercream.
For the butter cream
1 cup butter, room temperature
1/2 cup vegetable shortening
2 teaspoons vanilla
1/3 cup cocoa powder
1 cup semisweet chocolate, (6 ounces) melted
4-6 tablespoons half and half
3 1/2 - 4 cups powdered sugar
Beat butter and shortening until soft. Add vanilla, cocoa powder and chocolate. Add half of the powdered sugar and mix, then half of the half and half. Then add the remaining sugar and half and half.
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