Ingredients: |
Ingredients: Ingredients for Cake:
1 cup (250 mL) butter, softened
1 1/2 cup (375 mL) brown sugar
3 eggs
1 1/2 cup (375 mL) buttermilk or sour milk (Measure 1 1/2 tablespoons (23 mL) lemon juice into a measuring cup, and then add milk to make 1 1/2 cups of liquid. Stand 10 minutes before combining with other ingredients.)
1 1/2 teaspoon (7 mL) vanilla
1 teaspoon (5 mL) instant coffee granules
2 cups (500 mL) all-purpose flour
1 cup (250 mL) Fry's Cocoa
1 1/2 teaspoon (7 mL) baking soda
3/4 teaspoon (4 mL) salt
Ingredients for Frosting:
1 cup (250 mL) butter, softened
1/2 cup (125 mL) 35% whipping cream
1 teaspoon (5 mL) vanilla
1 cup (250 mL) Fry's Cocoa
4 cups (1 L) icing sugar
|
Directions: |
Directions:Instructions:
Grease and lightly flour two 9-inch (23 cm) round cake pans. Preheat oven to 350 F (180 C).
Cake: Beat butter in a bowl until creamy. Beat in brown sugar until fluffy. Add eggs, one at a time, beating well between additions. Beat in vanilla and coffee granules.
Blend flour with cocoa, baking soda and salt. Add flour mixture to butter mixture, alternating with the buttermilk, in three additions, scraping down the sides of the bowl each time.
Divide batter between prepared pans. Bake for 30 to 35 minutes or until cake pulls away from the edge of the pan and springs back when lightly touched, or cake tester comes out clean. Turn out onto a rack and cool completely.
Frosting: Beat butter until creamy. Blend in cream and vanilla and beat until very smooth. Add cocoa and icing sugar a little at a time, stirring well between additions. Beat on high speed for 45 seconds. Place one layer on a cake plate and frost. Then crown with the second layer and frost.
Keep cake in the refrigerator because the frosting contains raw cream. |
This recipe for Deep Dark Chocolate Cake is from