This is my favorite one. The two important ingredients in this recipe are Guittard Noir Cocoa Powder and Guittard Extra Dark Chocolate Chips. Try to find them if you can. Any substitutes will not result in the same Deep Dark Chocolate color or taste.
Here's what you'll need:
Preheat the oven to 350 degrees.
3 - 8" round Cake Pans brushed well with Pan Release Mix. (Equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
Chocolate Cake with Chocolate Icing:
2 1/4 C Flour
2 1/4 C Granulated Sugar
1 C Unsweetened Cocoa Powder (Guittard Noir)
1 TBS Baking Soda
1 1/2 tsp Baking Powder
1 tsp Salt
1 1/2 C Buttermilk, room temperature
1 C Hot Espresso Coffee (I use Medaglia D'oro, espresso coffee powder)
3/4 C Vegetable Oil
2 tsp Vanilla
3 Eggs, room temperature
Icing:
36 TBS Butter, room temperature (yes, you read that correctly)
3/4 C Confectioner's Sugar
3/4 C Guittard Noir Cocoa Powder
1/2 C Hot Water
1/2 C Sour Cream
1 1/2 tsp Vanilla
A Pinch of Salt
3 1/2 C Guittard Extra Dark Chocolate Chips, melted.
Cake instructions:
In a Large Mixing Bowl:
Flour
Sugar
Cocoa Powder
Baking Soda
Baking Powder
Salt
Whisk well.
In another bowl:
Buttermilk
Coffee
Oil
Vanilla
Whisk well.
Add:
Eggs
Whisk again to incorporate.
Add this to the bowl of dry ingredients.
Whisk well to combine.
Divide the batter evenly among the Cake Pans.
Bake 25 minutes.
Remove the Pans to a rack to cool for 5 minutes.
At this stage I remove the cakes, immediately wrap them in Plastic Wrap and freeze them.
(I learned this technique as a cake decorator)
Make the Icing:
In a Stand Mixer with a Paddle Attachment:
Butter
Beat 5 minutes.
In a bowl, sift together:
Sugar
Cocoa Powder
On low, in the Mixer:
Add:
The Sugar/Cocoa \Water
Water
Sour Cream
Vanilla
Salt
Beat on low for 1 minute.
Increase speed to medium.
Beat an additional 2 minutes.
Add:
Melted Chocolate
Beat for 1 minute just to incorporate.
Remove the Cakes from the Freezer.
Assemble the Cake traditionally with a layer of Icing between each layer.
Ice the entire sides and top of the cake.
Allow to rest at room temperature at least 1 hour before serving.
Enjoy!
Peace in the Kitchen!
Chocolate Cake with Chocolate Icing:
2 1/4 C Flour
2 1/4 C Granulated Sugar
1 C Unsweetened Cocoa Powder (Guittard Noir)
1 TBS Baking Soda
1 1/2 tsp Baking Powder
1 tsp Salt
1 1/2 C Buttermilk, room temperature
1 C Hot Espresso Coffee (I use Medaglia D'oro, espresso coffee powder)
3/4 C Vegetable Oil
2 tsp Vanilla
3 Eggs, room temperature
Icing:
36 TBS Butter, room temperature (yes, you read that correctly)
3/4 C Confectioner's Sugar
3/4 C Guittard Noir Cocoa Powder
1/2 C Hot Water
1/2 C Sour Cream
1 1/2 tsp Vanilla
A Pinch of Salt
3 1/2 C Guittard Extra Dark Chocolate Chips, melted.
Cake instructions:
In a Large Mixing Bowl:
Flour
Sugar
Cocoa Powder
Baking Soda
Baking Powder
Salt
Whisk well.
In another bowl:
Buttermilk
Coffee
Oil
Vanilla
Whisk well.
Add:
Eggs
Whisk again to incorporate.
Add this to the bowl of dry ingredients.
Whisk well to combine.
Divide the batter evenly among the Cake Pans.
Bake 25 minutes.
Remove the Pans to a rack to cool for 5 minutes.
At this stage I remove the cakes, immediately wrap them in Plastic Wrap and freeze them.
(I learned this technique as a cake decorator)
Make the Icing:
In a Stand Mixer with a Paddle Attachment:
Butter
Beat 5 minutes.
In a bowl, sift together:
Sugar
Cocoa Powder
On low, in the Mixer:
Add:
The Sugar/Cocoa \Water
Water
Sour Cream
Vanilla
Salt
Beat on low for 1 minute.
Increase speed to medium.
Beat an additional 2 minutes.
Add:
Melted Chocolate
Beat for 1 minute just to incorporate.
Remove the Cakes from the Freezer.
Assemble the Cake traditionally with a layer of Icing between each layer.
Ice the entire sides and top of the cake.
Allow to rest at room temperature at least 1 hour before serving.
Enjoy!
Peace in the Kitchen!
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