Friday, June 18, 2010

Chocolate Cake & Chocolate Buttercream Frosting



Chocolate, well... it's chocolate so what else does one need to say?

Butter, for greasing the pans
1 3/4 cups flour, plus more for pans
2 cups sugar
3/4 cups good cocoa powder which doesn't exist here, so I melted chocolate, two bars
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup leben or buttermilk
1/2 cup vegetable oil
2 large eggs, at room temperature
1 tsp pure vanilla extract whish also doesn't exist here so I used powder vanilla, which I have to say isn't that vanilla tasting!
1 cup freshly brewed hot coffee

Preheat the oven to 350 degrees F.
Butter and flour the pans.


Melt the chocolate over low heat whisking slowly.


Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into a bowl and mixed until combined.

I
n another bowl, combine the buttermilk, oil, eggs, and vanilla. Whisk until combined.


Slowly add the wet ingredients to the dry and whisk until well combined, no lumps.


Combine the melted chocolate to the batter.


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 and bake for 35 to 40 minutes, until a cake tester comes out clean.


I have a teensy tiny oven, it makes me nuts.


Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.


Make the frosting now.
Chocolate Butter-cream Frosting:
6 ounces good semisweet chocolate
1/2 pound (2 sticks) unsalted butter, at room temperature
1 extra-large egg yolk, at room temperature
1 teaspoon pure vanilla extract
1 1/4 cups sifted confectioners' sugar
1-3 tbs of freshly brewed coffee

Melt the chocolate. I melt it with the coffee.


Beat the butter until light yellow and fluffy.


Gradually add the confectioners' sugar, until smooth and creamy.


Add the egg yolk and whisk until well combined.


Slowly add the chocolate and coffee to the butter mixture and mix until creamy and smooth.


Place 1 layer, flat side up, on a flat plate or cake pedestal.
With a knife or offset spatula, spread the top with frosting.


Place the second layer on top, rounded side down, and spread the frosting evenly on the top and sides of the cake.





Enjoy!

8 comments:

  1. AnonymousJune 18, 2010

    ماشاء الله كيكة لديدة بارك الله فيك يا اختاه

    ReplyDelete
  2. AnonymousJune 21, 2010

    Sallam alaikum sister, your cake looks delicious, masha`allah:-).
    i made one :p, kids love it, barakalufik jami
    kisses and hug,
    ummamir

    ReplyDelete
  3. mine is in the oven....cant wait...thanks for sharing...

    ReplyDelete
  4. salam alaykoum,un gateau appétissant macha Allah

    ReplyDelete
  5. Saha ramadan sister!
    You made that lovely cake with Ambasddour chocolate? wow machallah!

    ReplyDelete
  6. loooks delicious sister, Inshaallah all is well with you this Ramadan.
    ammal.

    ReplyDelete
  7. I came here looking for this recipe! Trying to make it for the Eid for the kids and fam inshaa Allaah. But I'll probably do a sheet cake since it lasts longer. If I can't find good cocoa for the cake, what amount of chocolate bar should I use?

    ReplyDelete
  8. Essalam Alaikum Asiya and Welcome! I used two bars, but you can try one. I'm kinda chocoholic if you didn't notice, I prefer the deeper flavor than mild. Sheet cakes are nice, you are right, they do last longer!

    ReplyDelete

~ welcome! what say you? =D ~