Sunday, January 27, 2013

Barefoot Contessa's Chocolate Cake

This is the second time we've made this chocolate two-layer cake for my Grandpa's birthday - it's VERY good. There's coffee to make it extra chocolate-y and buttermilk to make it extra moist. Last year I had to make it all in less than an hour and it still worked out perfectly, so that's proof that this is a simple recipe, especially since I'm slow and hardly ever make cakes. I add toasted coconut for another great texture. Only the outside is coconut, unlike Kate's crazy coconut birthday cake!

My mom took the lead on the baking this time. If she's around, I'm generally not allowed to do much in the kitchen. We are on opposite ends of the of cooking/baking spectrum: she measures EVERYTHING, adds it all in order and follows the recipe verbatim. She even had everything measured out ahead of time for this one. 

I hope you all live to be 87! If you do, I will make you this cake. If not, tough, make it yourself.

the grandparents with their favorite grandchild

From the Barefoot Contessa

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 kosher salt
1 cup buttermilk, shaken
1/2 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
1/2 pound (2 sticks) unsalted butter, at room temperature
1 extra­large egg yolk, at room temperature
1 teaspoon pure vanilla extract
11/4 cups sifted confectioners’ sugar
1 tablespoon instant coffee powder

Preheat the oven to 350 degrees. 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. (The batter may seem thin, but it's fine.) 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.

Needed to prove he can dig holes in the winter, too

1 comment:

  1. This cake looks incredible!! I always love cakes that have buttermilk or yogurt in them. It always guarantees that they will be moist<--- Brittany hates that word so we should use it as much as possible. Hehe.



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