About a month ago, I got a craving to make a chocolate cake. After searching for all types of recipes, I came up with this one by Barefoot Contessa and thought I’d give it a try. Then I found this version by The Vanilla Bean Blog, and liked that one better, so I used that one. However, the recipe is still by Contessa. It requires a little coffee in the batter, so I was a little turned off not being a coffee drinker myself and not knowing how to make it, but I had my grandma do that part! She is an expert coffee drinker. My cousin mentioned warming the cake just a little for before eating, delicious! This will forever be my chocolate cake recipe. Thank you Contessa.
1 3/4 CUPS ALL-PURPOSE FLOUR
2 CUPS OF WHITE SUGAR
1/4 CUP OF DUTCH-PROCESSED COCOA POWDER
1/2 CUP OF UNSWEETENED COCOA POWDER
2 TEASPOONS OF BAKING SODA
1 TEASPOON OF BAKING POWDER
1 TEASPOON OF SALT
1 CUP OF BUTTERMILK
1/2 CUP OF VEGETABLE OIL
2 ORGANIC EGGS
1 TEASPOON OF VANILLA EXTRACT
1 CUP OF FRESHLY BREWED COFFEE
Preheat the oven to 350°. Using round cake pans, cover the bottom of each pan with butter, then toss with flour until flour covers the butter. Line each with parchment paper to fit the bottoms and set aside. In a large bowl, sift flour, cocoa powders, baking soda, and baking powder. Add salt and sugar. Beat with an electric mixer on low speed.
In another bowl, whisk the buttermilk, oil, eggs, and vanilla. Slowly beat dry mixture into liquid mixture, adding a little at a time. Once completely combined, slowly and carefully add the brewed coffee. Continue to mix on low with the mixer. Turn mixer off and scrap down sides with a spatula.
Pour cake batter evenly into each pan and bake for 35-40 minutes or until knife comes out clean. Once done, carefully remove cakes from oven and set aside to cool for 30 minutes. After 30 minutes, using hot pads to set them on, place them in the freezer for another 30 minutes while making your frosting.
6 OZ OF SEMI-SWEET CHOCOLATE CHIPS
2 STICKS OF BUTTER, SOFTENED
1 EGG YOLK, AT ROOM TEMPERATURE
1 TEASPOON OF VANILLA EXTRACT
1 1/4 CUP OF POWDERED SUGAR
In a large bowl, beat butter until fluffy. Add egg yolk and vanilla. Beat another minute on a low speed. Slowly add in powdered sugar a little at a time. Scrap down bowl for excess sugar. Chop chocolate chips into chocolate shreds to help when melting down. In a microwave safe bowl, melt chocolate for 10 seconds, take out carefully and stir, then place back into microwave for another 10 seconds. Repeat the stirring process and continue stirring until completely melted. Might need to set back into microwave one more time for another 10 seconds. Stir melted chocolate until no more white batter is showing. Taste test to make sure it taste good!
Pull your cake out from the freezer and remove from pans carefully. Tip: spread plastic wrap over top of the pans and seal around the edges, then turn cake upside on a flat surface and beat the bottom of pan. Cake should come out clean. Place one layer of the cake onto a cake plate and spread a large amount of frosting in the middle. Using a large spatula, spread icing over the cake layer leaving room on the edges. Place the second cake layer on top and spoon another large amount of frosting in the middle on top of second cake layer. Spread frosting thinly and evenly over cake including sides. Place the cake in the freezer for 30 minutes to create a crumb layer. After 30 minutes, remove cake from freezer. Spread a second layer of icing using the same method, being a little less messy this time, until cake is completely coated with second layer of frosting. Refrigerate cake until ready to serve. Once ready to serve, set out for 30 minutes. For best results, microwave individuals slices for just 20 seconds in the microwave to warm and serve with vanilla bean ice cream! Yum!