Linda Wegenke's Chocolate Birthday Cake Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
| |
|
Chocolate Cake |
|
Ingredients: |
Ingredients: Butter for greasing the pans
1 ¾ c. all-purpose flour, plus more for pans
2 c. sugar
¾ c. good cocoa powder (Callebaut)
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 c. buttermilk, shaken
½ c. vegetable oil
2 extra large eggs, at room temperature
1 tsp. pure vanilla extract
1 cup freshly brewed hot coffee
|
|
Directions: |
Directions:1. Preheat oven to 350º F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.
2. Sift the flour, sugar, cocoa, baking soda, baking powder and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine buttermilk, oil, eggs and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With the mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
3. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn out onto a cooling rack and cool completely. |
| |
|
Chocolate Frosting |
|
Ingredients: |
Ingredients: 6 oz. Callebaut semi sweet chocolate (811)
½ lb. (2 sticks) unsalted butter, at room temperature
1 extra large egg yolk, at room temperature
1 tsp. pure vanilla extract
1¼ cups sifted confectioners sugar
1 Tbl. instant coffee powder
|
|
Directions: |
Directions:1. Chop the chocolate and place in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
2. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add chocolate and coffee to the butter mixture and mix until blended. DON'T WHIP! Spread immediately on the cooled cake.
3. 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 the top, rounded side up, and spread the frosting evenly on the top and sides of the cake. |
|
Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:1 hour 35 minutes |
|
This recipe for Linda Wegenke's Chocolate Birthday Cake is from