I thought I’d surprise Michael and Jim with a cake for their anniversary party.
I thought I’d surprise Michael and Jim with a cake for their anniversary party. So it’s one and three quarters cup of flour. I’m going to sift all the dry ingredients together.
Why You’ll Love This
Mm, this smells so good. So chocolatey.
It helps it rise.
I always think coffee is really important for chocolate. It makes it taste really chocolatey.
He actually served this cake to me once at dinner. And I just begged him for the recipe. I didn’t have to beg very hard.
We’re going to cover it with the easiest, most delicious buttercream you’ve ever seen.
Ingredients
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For the Cake:
- one and three quarters cup of flour
- Two cups of sugar
- three quarters of a cup of cocoa powder, dark chocolate cocoa powder
- one teaspoon of baking powder
- Two teaspoons of baking soda
- One teaspoon of salt
- a cup of buttermilk
- Half a cup of vegetable oil
- Two extra large eggs
- One teaspoon of good vanilla
- a cup of hot brewed coffee
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For the Chocolate Buttercream:
- Six ounces of really good semi-sweet chocolate
- two sticks of butter, half a pound, at room temperature
- one extra large egg yolk
- A teaspoon of good vanilla extract
- two teaspoons of hot water
- a tablespoon of instant coffee powder
Instructions
- I’m going to sift all the dry ingredients together.
- I’m going to sift them right into the bowl, mixing bowl.
- I’m just going to sift all these together.
- I’m just going to mix them on the mixer until they’re combined.
- The first thing is a cup of buttermilk.
- I always shake it because it does settle. Make sure it’s well mixed.
- I’m going to do it in a measuring cup. That’ll be easier to pour into the cake batter.
- Just beat the eggs a little bit.
- I’m just going to combine these.
- Then with the mixer on low, I’m just going to put it into the dry mixture.
- Right into the mixture.
- I want to make sure they’re pretty equal size.
- Into the oven. 350 degrees for 35 to 40 minutes.
- I’m just going to melt the chocolate in a bowl that I’ve set over simmering water.
- I’m going to start the rest of the buttercream.
- I’m just going to beat that on medium speed.
- Add one extra large egg yolk.
- Add a teaspoon of good vanilla extract.
- Take this off the heat.
- Just let the chocolate cool while I turn the cakes out.
- Just add it to the butter and vanilla.
- I’m just going to put in a tablespoon of instant coffee powder, which is a very intense coffee.
- Just melt this together.
- And pour it into the buttercream.
- I’m just going to whip it for a minute. Make sure it’s really well blended.
- I’m going to turn it on low and add all this gorgeous chocolate.
- Icing a cake, just go over it very gently.
- Start from the top and work your way down the sides.
- I’m just going to go up and down the sides.
- And then I’m just going to smooth the top.
- Just sort of big swirls.
Cooking Tips
Make sure it’s well mixed.
Really important when you’re doing chocolate.
I always think coffee is really important for chocolate. It makes it taste really chocolatey.
You don’t want to pour hot chocolate into butter. Otherwise, the whole thing will melt.
And then I’m just going to smooth the top. Just sort of big swirls. I can’t wait for dessert.