I think the final weekend of isolation (for some) calls for a special Chocolate Cake 🍰
** Update – my first attempt at this cake didn’t make it out of the pans. SO disappointing, but you know what? We ate it anyway! It was my fault for forgetting to put parchment paper on the bottom of the cake pans.
This makes a VERY runny batter… I thought it was my mistake, but others say the same. It’s that hot coffee the recipe calls for. It also sinks in the middle after baking. Sounds like I’m talking you out of making it, but I want you to have a good outcome.
I get to taste it WITH the frosting tomorrow as it’s too late tonight. If the cake itself wasn’t so delicious, I never would have gone through the trouble a second time!!
Beatty’s Chocolate Cake (Updated)
1¾ cups all-purpose flour
2 cups sugar
¾ cups good cocoa powder, such as Valrhona
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
½ cup vegetable oil
2 extra-large eggs at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
Chocolate Buttercream (recipe follows)
Chocolate Buttercream Frosting
6 ounces good semisweet chocolate such as Valrhona (see note)
½ pound (2 sticks) unsalted butter at room temperature
1 extra-large egg yolk at room temperature
1 teaspoon pure vanilla extract
1¼ cups sifted confectioners’ sugar
1 tablespoon instant coffee granules, such as Nescafe
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 the 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 ones. 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 evenly 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. (Not to worry; the top will sink a little in the center.)
Place one layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread a thin layer of buttercream on the top only. Place the second layer on top, flat side up, and spread the frosting evenly first on the sides and then on the top of the cake. Cut in wedges and serve at room temperature.
Chop the chocolate and place it in a heatproof bowl over a pan over simmering water. Stir until just melted and set aside until cooled to room temperature.
Beat the butter in the bowl of an electric mixer fitted with the paddle attachment 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 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.
Note: I use Valrhona Le Noir 56% Cacao Semisweet Chocolate. You can use also use a good bittersweet chocolate but don’t use chocolate chips because they have stabilizers in them.