Wow – what an accomplished baker you are, Pete. on low speed, add the chocolate and coffee to the butter mixture and mix until blended. dissolve the coffee powerd in 2 tsp of hot tap water. turn the mixer to low, gradually add the confectioners’ sugar, then beat at medium speed until smooth and creamy. add the egg yolk and vanilla and continue beating for about 3 minutes.Ĥ. in the bowl of an electric mixer, beat the butter on medium-high speed until fluffy. make the frosting: chop the chocolate and microwave it for 40-50 seconds, then stir to completely melt. at this point, you can frost the cakes as normal, or use a biscuit cutter to cut out smaller cake rounds.ģ. cool in the pans for 30 minutes, then turn out onto a cooling rack and cool completely. pour the batter into 2 buttered and floured 9 inch cake pans. with the mixer still on low, add the coffee and stir just to combine. with the mixer on low speed, slowly add the wet ingredients to the dry. in another bowl, combine the buttermilk, oil, eggs and vanilla.Ģ. make the cake: sift the flour, sugar, cocoa, baking soda, baking powder and salt into the bowl of an electric mixer on low speed until combined. sooooo good.ġ/2 lb (2 sticks) butter (at room temperature)ġ. time for another bite.įrom Barefoot Contessa at Home. i’ve got tons of leftover cake from cutting out the rounds a bowl of frosting left too, but i’m sorry, i’m going to be selfish on this one. i was planning on bringing in some of this cake to share, i really was, but i just haven’t been able to bring myself to do it. I have to apologize to any of my coworkers that read this blog. making tiny cakes gives people the illusion of only eating a little bit, when each one is really much larger than one serving of normal sized cake. then, because both the cake and frosting have coffee in them, top your tiny cakes with chocolate covered espresso beans. but if you want to “class it up,” do what i did and get some biscuit cutters of varying sizes and create some new cake shapes. Sure, you can make this recipe and stack it like a normal 2-tier cake.
the frosting is smooth, rich and still gives a good flavor contrast to the cake. since this one is loaded with buttermilk, it’s incredibly moist and delectable, even a week later.
the problem with most chocolate cakes is that they end up too dense and crumbly. i think it’s made its rounds on the food blogosphere already, but i’ve only just discovered it (thanks to the girl and her copy of ina garten’s Barefoot Contessa at Home), and now i’ve converted to the church of chocolate cake. You have to understand, this is an ina garten cake – yes, THAT ina garten cake. as in, i’m eating this cake as i type this post and i can’t stop – and although i feel a little guilty, it’s just too good to put down. if you make this recipe, i can pretty much guarantee it will ruin any attempt at a new years resolution to eat healthier. Add the confectioners' sugar and mix until smooth.įrost the cupcakes and sprinkle with the remaining coconut.This is probably not a great post to start off the new year. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Remove to a baking rack and cool completely. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Add the vanilla and almond extracts and mix well. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes.
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