Double Chocolate Cake and Chocolate Buttercream

 

Our first post brought you the ultimate cheesecake recipe and our second post brings you...the ultimate Double Chocolate Cake! For those who love chocolate, this recipe brings intense chocolate flavor in the cake and seriously rich chocolate buttercream frosting. This is definitely not the recipe for anyone counting calories.

This recipe is not for the faint of heart, it's pretty complicated, but then again most "from scratch" recipes are. So, here goes...


DOUBLE CHOCOLATE CAKE

INGREDIENTS

Cake

• 1 3/4 cups flour
• 2 cups sugar
• 3/4 cups cocoa powder
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 1 cup buttermilk
• 1/2 vegetable oil
• 2 eggs, at room temperature
• 1 tsp vanilla extract
• 1 cup brewed coffee

Chocolate Buttercream

• 6 ounces chocolate (type of chocolate is of personal taste, I used semisweet)
• 2 sticks unsalted butter, at room temperature
• 1 egg yolk, at room temperature
• 1 tsp vanilla extract
• 1 1/4 cups powdered sugar
• 1 tsp instant coffee powder

Preheat oven to 350.

CAKE

In a bowl or mixer combine flour, sugar, cocoa, baking powder, baking soda and salt. In another bowl combine buttermilk, oil, eggs and vanilla. With the mixer on the lowest speed, slowly add the wet ingredients to the dry. Once just combined, slowly add the coffe and stir until just combined. The subtle coffee flavors virtually disappears and really brings out the chocolate flavor.

Pour the batter into pans, prepared with a nonstick spray or, as we did, into cupcake cups. For cupcakes, fill up the cups about 2/3 of the way if you like flat tops. If you like tops a little larger, a la muffins, fill to about 3/4 of the cupcake cup like we did. Bake for 35 to 40 minutes for full sized cakes, or 15 minutes or so for cupcakes. The baking time varies, just stick a toothpick in the center until it comes out clean. Let them cool completely before frosting.

FROSTING

While the cake cools, prepare the frosting. Chop the chocolate and melt in the microwave or in a heat-proof bowl set over a pot of simmering water. We used the microwave, so we don't have a picture of using simmering water and a bowl. For us, the microwave works just as well and it's less to clean up, so do what makes you comfortable.

In a bowl or mixer, beat the butter on medium speed until fluffy. Add the egg yolk and vanilla and continue beating for a couple minutes or until well incorporated. With the mixer set on low, gradually add the powdered sugar, then beat at medium speed until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of hot tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until just combined. Do not beat for too long, this frosting doesn't take well to being whipped or it starts to thicken too much.Once the cake has cooled either spread the frosting or use a decorating bag and tip to frost.

We used a 2A Wilton frosting tip for these cakes. We think they turned out kinda cute with the striped Wilton cupcake cups. Oh yeah, we're Wilton fans in case you couldn't tell. Voila...our finished cakes...

We hope you enjoyed our second post! Even if the frosting looks a little like the treats our dogs leave behind in the backyard. :)