Chocolate cake

Ina Garten chocolate cake

Ina Garten chocolate cake

1¾ cup all-purpose flour

2 cups of sugar

¾ cup of good cocoa powder

2 teaspoons of baking soda

1 teaspoon of baking powder

1 teaspoon of kosher salt

1 cup buttermilk, shaken

½ cup vegetable oil

2 large eggs, at room temperature

1 teaspoon of pure vanilla extract

1 cup of freshly ground hot coffee

Chocolate icing:

6 ounces of good semi-sweet chocolate, coarsely chopped

½ pound (2 sticks) unsalted butter, at room temperature

1 teaspoon of pure vanilla extract

1 cup or more

1 tbsp caster sugar, sifted

1 tablespoon of instant coffee granules

Preheat the oven to 350˚F. Grease two 8 ” x 2 ” round cake pans with nonstick cooking spray. Line with parchment paper and line again with non-stick cooking spray.[raywithnonstickcookingsprayagain[raywithnonstickcookingsprayagain

Using a whisk, combine the flour, sugar, cocoa powder, baking soda, baking powder and salt in a large bowl. In another bowl, whisk together buttermilk, oil, eggs and vanilla. Add the wet ingredients to the dry ingredients, whisking to combine. Stir in coffee until blended. Pour batter into prepared molds and bake for 35 to 40 minutes, until a toothpick comes out clean. Let cool in the molds for 30 minutes, then turn them over on a cooling rack and let cool completely.

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Place 1 layer, flat side up, on a serving platter. Using a knife or angled spatula, spread the top of the icing. Place the second layer on top, rounded side up, and spread the frosting evenly over the top and sides of the cake.

To make the chocolate frosting:

Place the chocolate in a heatproof bowl set over a pot of simmering water. Stir until just melted and set aside until cool to room temperature.

In the bowl of an electric mixer fitted with a paddle, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the vanilla. Turn the mixer on low, gradually add the icing sugar, then beat on medium speed, scraping the bowl as needed, 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 well blended. Spread immediately on the cooled cake.

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