Wednesday, July 22, 2009
Saturday, July 11, 2009
Thursday, July 09, 2009
Sunday, July 05, 2009
- Butter, for greasing the pans
- 1 3/4 cups all-purpose flour, plus more for pans
- 2 cups sugar
- 3/4 cups good cocoa powder I use Ghiradelli, it's the best my grocery store carries.
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup buttermilk, shaken
- 1/2 cup vegetable oil
- 2 extra-large eggs, at room temperature I only had large, which may have been the problem, caused the cakes to fall.
- 1 teaspoon pure vanilla extract
- 1 cup freshly brewed hot coffee
Chocolate Buttercream, recipe follows
Preheat the oven to 350 degrees F. Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans. You could also use a large sheet pan for this, since we are just going to crumble the cake up into the bowl.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans (it is supposed to be really thin) and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
Chocolate Frosting: Just so you are warned, this frosting is to die for. You will be addicted. I cannot be held responsible.
6 ounces good semisweet chocolate Again, I use Ghiradelli, it's that or Bakers, which wouldn't work at all for this.
1/2 pound (2 sticks) unsalted butter, at room temperature
1 extra-large egg yolk, at room temperature Large works fine for the frosting.
1 teaspoon pure vanilla extract
1 1/4 cups sifted confectioners' sugar
1 tablespoon instant coffee powder
Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on 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, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip!
1 batch Chocolate Cake
1 batch Chocolate frosting
16 oz Cool Whip, thawed (or even better, REAL homemade whipped cream)
In a Trifle bowl, or any big serving bowl, layer cake, frosting, whipped cream. Do this three times, ending with whipped cream, smoothing out the top. I shaved some chocolate on top. Keep in fridge until ready to serve.