Cafe au lait chocolate cake
While not quite as cool as the Death Star cake, I recently tried out another cake from the same cookbook as the Lemon Blackberry I posted before. This week: Cafe au lait chocolate cake!
This one is DEFINITELY being used at the wedding, it is dee-liscious. Much moister than the lemon, and just a wonderful flavor. Yum. I goofed up on the icing, it was supposed to be coffee buttercream. The resulting goop tasted fabulous, but was not icing in any way shape or form. Alas. Anyway, I just used some dark chocolate fudge icing we had in the pantry, and all was well. And tasty. Picture below the cut, recipe on request.
1/2 cup dutch-processed unsweetened cocoa
1 cup hot strong coffee ( i used hazelnut, as it is the only kind we have in the house.)
2 1/4 cups sifted cake flour
1 1/2 cups sugar
1 tbsp backing powder
3/4 cup unsalted butter
3 large eggs
2 tsp vanilla extract
Preheat oven to 350'. Prep 2 9-inch pans. Whisk the coffee and cocoa together until smooth, set aside. Combine the flour, sugar, baking powder and salt in a lorge bowl. Add the butter and cocoa mixture and beat with a mixer set on low speed. Increase speed to high and beat for 2 more minted. Whisk the eggs and vanilla together in a small bowl and gradually add to the flour mixture. Continue to beat, scraping the sides, until combined. Divide into pans and bake 25-30 minutes, until tester comes clean.
It was so easy AND delicious! It's practically a dump cake. I have no doubt this will be a regular long after the wedding is over - my family likes coffee.
This one is DEFINITELY being used at the wedding, it is dee-liscious. Much moister than the lemon, and just a wonderful flavor. Yum. I goofed up on the icing, it was supposed to be coffee buttercream. The resulting goop tasted fabulous, but was not icing in any way shape or form. Alas. Anyway, I just used some dark chocolate fudge icing we had in the pantry, and all was well. And tasty. Picture below the cut, recipe on request.
1/2 cup dutch-processed unsweetened cocoa
1 cup hot strong coffee ( i used hazelnut, as it is the only kind we have in the house.)
2 1/4 cups sifted cake flour
1 1/2 cups sugar
1 tbsp backing powder
3/4 cup unsalted butter
3 large eggs
2 tsp vanilla extract
Preheat oven to 350'. Prep 2 9-inch pans. Whisk the coffee and cocoa together until smooth, set aside. Combine the flour, sugar, baking powder and salt in a lorge bowl. Add the butter and cocoa mixture and beat with a mixer set on low speed. Increase speed to high and beat for 2 more minted. Whisk the eggs and vanilla together in a small bowl and gradually add to the flour mixture. Continue to beat, scraping the sides, until combined. Divide into pans and bake 25-30 minutes, until tester comes clean.
It was so easy AND delicious! It's practically a dump cake. I have no doubt this will be a regular long after the wedding is over - my family likes coffee.