Today’s a busy day for me. I got a custom cake order pickup at 8 am followed by Pathophysiology class, Virology class and then a hurried trip to the airport to pick up my friend whose visiting from Milano.
Anyways, before I scuddle off for class, I want to quickly share with you guys the recipe behind this mornings chocolate cake order. This cake is unbelievably moist and decadent and so worth its high butter and sugar content.
Some of you asked if you can taste the coffee in this cake– and the answer is no! The coffee only magnifies the flavours of the chocolate. It’s a shame not to add the coffee in the cake–though if you must, hot water will also work just fine.
Decadent Chocolate Cake with White Chocolate Frosting
cake recipe adapted from mybakingaddiction
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk
1 cup strong black coffee
1/2 cup vegetable oil
2 teaspoons vanilla extract
White Chocolate Frosting (Pink!)
340 g butter, room temperature
2 Tbsp milk
1 tsp vanilla
2 cups icing sugar, sifted
230 g of white chocolate, melted
pink/red food coloring
1.Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2.In a large bowl with an electric mixer, combine the sugar, flour, cocoa powder, baking soda, baking powder and salt. Mix on low until dry ingredients are thoroughly combined.
3.Add eggs, buttermilk, coffee, oil and vanilla. Beat on medium speed for just about two minutes. Please note that the batter will be thin and runny! Don’t think this is weird and add in more flour. It’s suppose to be like this ! 🙂
4.Pour batter evenly into prepared pans.
5. Bake in preheated oven for 30 to 35 minutes for round pans or until wooden toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
For the White Chocolate Frosting:
1.Beat the room temperature butter with an electric mixer on low until fluffy. Add milk and beat a few times more. Add in the cooled and melted white chocolate along with the vanilla. Beat for 30 more seconds. Gradually (1/2 cup at a time) add in the icing sugar and beat until you have reached a nice consistency. Lastly, add in the food colouring and fold the mixture with a spatula until the colour is incorporated evenly.
My table looks beautiful this morning. Everything is pretty in pink! Almost sad to give this cake away aha!