I love chocolate cake!
We tried a couple different recipes this summer.
This one is from Ina Garten it's her chocolate butter cream cake.
It was good.....I was looking for something a little more chocolaty and sweet.
Chocolate butter cream cake
1 3/4 cups all-purpose flour
1 cup good cocoa powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup unsalted butter at room temperature
2/3 cup granulated sugar
2/3 cup light brown sugar, packed
2 eggs at room temperature
2 teaspoons pure vanilla extract
1 cup buttermilk
1/2 cup sour cream at room temperature
2 tablespoons brewed coffee
Preheat the oven to 350 degrees. Butter two 8-inch round cake pans. Line the bottoms with wax paper, butter the paper, and dust the pans with four, knocking out any excess. In a medium bowl, sift together the four, cocoa, baking soda, and salt.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugars on high speed until light, approximately 5 minutes. Add the eggs and vanilla and mix well. Combine the butter milk, sour cream, and coffee. On low speed, add the flour mixture and the buttermilk mixture alternately in thirds, beginning with the buttermilk mixture and ending with flour mixture. Mix the batter only until blended.
Divide the batter between the two pans and smooth the tops with a spatula. Bake on the middle rack of the oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool for 10 minutes on a rack, remove fromt he pans, and allow to finish cooling.
Place one cake on a serving plate, flat side up. Frost the top of that layer with butter cream. Place the second layer on top, also flat side up, and frost the top and sides.
Chocolate Butter cream
10 ounces bittersweet chocolate
8 ounces semisweet chocolate
1/2 cup egg whites (3 extra-large eggs)
at room temperature
1 cup granulated sugar
pinch cream of tartar
1/2 teaspoon salt
1 pound unsalted butter at room temperature
2 teaspoons instant espresso powder, dissolved in 1 teaspoon water
2 tablespoons dark rum, optional.
Chop the chocolates and melt in a bowl over simmering water until smooth. Allow to cool.
Mix the egg whites, sugar, cream of tartar, and salt in the bowl of an electric mixer fitted with a whisk. Heat the egg whites in the bowl over simmering water until they are warm to the touch, about 5 minutes. Whisk on high speed for 5 minutes, or until the meringue is cool and holds a stiff peak.
Add the butter, 1 tablespoon at a time, while beating on medium speed. Scrape down the bowl, add the chocolate, vanilla, espresso, and rum in using, and mix for 1 minute or until the chocolate is completely blended in. If the butter cream seems very soft, allow it to cook and beat it again.
Sarah made it for us and it seemed like it was lots of work.
This one is my favorite!!
The Black magic cake....yum!
This cake is soooo moist....almost fudge like.
Black Magic Cake
1 3/4 cups all purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup strong strong brewed coffee
1 cup buttermilk
1/2 cup veg oil
1 teaspoon vanilla extract
Preheat oven to 350 degrees. Grease and flour 9 inch round cake pans or one 9x13 inch pan.
in large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center.
Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans.
Bake at 350 degrees for 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack. Fill and frost as desired.
Enjoy
