Ingredients: |
Ingredients: For the Cake:
4-ounces unsweetened baking chocolate, preferably Ghirardelli's or Valrhona
1 cup salted butter
1 cup brewed coffee
2 cups granulated sugar
⅔ cup buttermilk
1 teaspoon baking soda
2 eggs
½ teaspoon ground cinnamon
2 teaspoons vanilla extract
2¼ cups cake flour, plus more for dusting the pan
Softened butter for greasing the pan
For the Frosting:
½ cup salted butter, softened
¾ cup unsweetened cocoa, preferably Ghirardelli's or Valrhona
3 cups powdered sugar
1 teaspoon vanilla extract
¼ cup brewed coffee
|
Directions: |
Directions:1). Preheat the oven to 350 degrees. Grease a 9- by 13-inch pan with softened butter. Dust the pan with flour and shake off any excess.
2). In a large saucepan, combine the chocolate, butter and coffee. Heat, stirring constantly, until the chocolate and butter are melted. Add the sugar and continue cooking over low heat until the sugar is dissolved.
3). Stir in the flour, blending well. Pour the batter into the prepared pan and bake for 30 minutes or until a toothpick inserted in the center comes out clean.
4). For the frosting, in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed, cream the butter about 2 to 3 minutes. Add the powdered sugar and vanilla and mix well. Add the coffee, a little at a time, until the frosting is the desired spreading consistency. Add more coffee, a few drops at a time if the frosting is too thick. |
This recipe for Collins Chocolate Cake is from