this month at the cafe, i have made several chocolate delights and the most exciting is this chocolate cake from bonappetit. i made this for my birthday so we call it the birthday cake. you can make it yourself or call us and we’ll do it.
for the cake:
1/2 c. unsweetened cocoa powder
1 c. warm water, divided
1/2 c. buttermilk
11/2 c. cake flour
3/4t.baking soda
1 c. sugar
1/2c.(packed) brown sugar
1/2c. butter, room temp.
2 lrg. eggs
you’ll need three 9in. cake pans, lined with parchment paper and oiled. whisk 1/2 c. water with the cocoa in small dish and 1/2 c. water with buttermilk in another dish. sift flour, b.soda and salt into a third bowl. in the mixer, beat both sugars with the butter til yellow and fluffy. add cocoa mixture, beat to blend. add flour mixture in 3 additions alternating with buttermilk. divide into 3 pans – about 13/4c. each. bake at 350degrees until tester comes out clean (about 18 min.) cool on rack in pans.
for the frosting (i doubled this recipe)
10 T. (11/4 sticks)
11/3c. packed brown sugar
1c. unsweetened cocoa powder
2t. instant espresso powder
1c.heavy whipping cream
2t. vanilla extract
melt butter in saucepan over medium. stir in sugar, cocoa, espresso powder and 1/2 t. salt. gradually stir in cream. stir til mixture just begins to simmer around edges. reduce heat to low; stir 1 min. to let flavors blend. transfer to medium bowl and stir in vanilla. frosting will resemble sauce. chill until just thickened about 11/2 hr.
run knife around cake sides and carefully invert 1 layer onto plate. peel off paper. spread 1/2 c. frosting on layer, then invert second layer positioning on top of first. spread with 1/2 c. frosting….i actually used a little more! repeat with third layer and then spread remaining frosting on top and sides.
you will not be disappointed with the birthday cake…even if it’s not YOUR day!
note: this is the last day of february, but chocolate can be for march, too. don’t you agree?