Today’s my dad’s birthday – a perfect reason to indulge and bake a homemade chocolate cake from scratch. Of course, when I served this for dessert tonight my brother looked at me and in all seriousness said, “Ok, so what’s ya got in this? Spinach? Beans?” For the first time in a long time I could honestly say nothing! This cake is loaded with sugar, cocoa and butter and for that you get one incredible tasting cake. I’m a huge fan of chocolate, but I am not one for sweets if that makes sense. And I am very particular about icing. Of all the icing recipes I have tried and experimented with over the years this is hands down my favourite. It’s buttery-creamy texture is set off perfectly with a hint of coffee and avoids all that sugary-sweet taste that I loathe in icings. I hope you enjoy as much as my family did. I got this recipe from the Food Network and never changed a thing.
Prep Time: 30 minutes Cook Time: 35 minutes
- Butter, for greasing the pans
- 1 3/4 cups all-purpose flour, plus more for pans
- 2 cups sugar
- 3/4 cups good cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- 1 cup buttermilk (1 cup milk with 1 tbsp of lemon juice), shaken
- 1/2 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup freshly brewed hot coffee
Chocolate Buttercream Icing
- 6 ounces semisweet chocolate
- 1 cup unsalted butter, at room temperature
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 1/4 cups confectioners’ sugar
- 1 tablespoon instant coffee powder
- 1 tsp hot tap water
- Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.
- In a large bowl, sift the flour, sugar, cocoa, baking soda, baking powder, and salt until combined.
- In medium bowl, combine the buttermilk, oil, eggs, and vanilla.
- Slowly add the wet ingredients to the dry, mixing on medium speed with an electric mixer
- 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 chocolate 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 a small bowl 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 hot 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