Chemically speaking, chocolate really is the world’s perfect food.
~ Michael Levine
It’s been one of those weeks where things go a little crazy and your body brings something akin to OOS to the party. And all there is to do is say NO to eating toast one night, and instead roast a free range chook with lemon, herbs and potatoes till golden, crisp and juicy.
And bake a cake, even if your hands cry and tingle while you whisk on… and on… and even if you tip the cake out of the tin before it’s completely cooled and ruin its otherwise flawless bottom.
Luckily, frosting provides excellent coverage for facial imperfections of the cakey sort.
Happily, the cake has been reasonably well-received by visitors and flatmates :-) If you make it, expect a moist, easy-to-eat cake and frosting which provides an immediate sense of luxury… and don’t expect the cake to last long if you have people in your house!
- Beatty’s chocolate cake
Recipe from Barefoot Contessa
- Ingredients:
Butter for greasing the pans
1 ¾ cups all-purpose flour, plus more for pans
2 cups sugar
¾ cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
½ cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
- Chocolate frosting:
6 ounces good semisweet chocolate such as Callebaut
½ pound (2 sticks) unsalted butter, at room temperature
1 extra-large egg yolk, at room temperature
1 teaspoon pure vanilla extract
1¼ cups sifted confectioners’ sugar
1 tablespoon instant coffee powder
- Method:
Preheat the oven to 350 degrees (180°C). Butter two 8-inch round cake pans. Line with parchment paper, then butter and flour the pans.
- 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 the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. 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 them out onto a cooling rack and cool completely.
- Place one 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 top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
- Chocolate frosting:
Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
- 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 the 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 the chocolate and coffee to the butter mixture and mix until blended. Don’t whip! Spread immediately on the cooled cake.
- Modifications: I used a mixture of demerara sugar and caster sugar – and just over a cup of sugar all up (and it was sweet enough for me). Skipped the parchment paper. Substituted vanilla essence with kahlua. Made it without an electric mixer – possible, but I’d go with an electric whisk if I had one!
I’m also taking the chance to enter this for this month’s Sweet New Zealand, hosted by the lovely Sue of Couscous & Consciousness.
treehousekitchen 
You must be logged in to post a comment.