Recipe: Andi’s Espresso Chocolate Cake
- 1 1/2 cups unsweetened cocoa powder, plus more for dusting
- 1 1/2 cups all-purpose flour
- 1 1/2 cups cake flour
- 1 tablespoon baking soda
- 3/4 cup vegetable oil
- 1 1/2 cups buttermilk
- 3 cups sugar
- 2 Tablespoons finely ground espresso powder
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons baking powder
- 3 large eggs, lightly beaten
- 1 1/2 cups hot water
- Chocolate covered espresso beans for a garnish
For the Frosting:
- 24 oz semi sweet chocolate (finely chopped)
- 3 1/2 cups heavy cream
- 4 Tbs unsalted butter
- 4 Tbs finely ground espresso powder
To make the frosting:
In a medium bowl place the finely chopped semi sweet chocolate and set aside. In a saucepan heat over medium heat the heavy cream, butter and espresso powder. Bring just to a boil and stir constantly not to burn the cream but dissolve the espresso powder. Pour the hot mixture over the chopped chocolate but don’t stir (this will melt the chocolate properly). Let the hot mixture sit for 30 seconds then whisk it gently until smooth. Let cool to room temperature; cover, then refrigerate for 3 hours stirring occasionally. After 3 hours the frosting will be spreadable consistency.
To make the cake:
Preheat oven to 350 degrees. Grease and dust with cocoa powder 2- 9 in cake pans.
In a bowl sift the cocoa, flour, baking soda, baking powder and espresso powder.
In a stand mixer fitted with the paddle attachment on low speed beat the oil, buttermilk, vanilla, eggs, sugar and hot water. Beat for about 3 minutes on medium-low speed. Add the sifted flour mixture slowly and beat until smooth, about 1-2 minute. Pour the batter into the greased pans and bake 35 to 45 minutes, or until a toothpick inserted into the centers comes out clean. Let cakes cool in pans on wire racks for at least 20 minutes, before inverting.
Allow to cool out of the pans until fully cooled before frosting – about 3 hours With a frosting spatula, frost the top of the bottom layer. Then add the second layer and frost the sides and top Using a piping tool or bag, pipe the tops and sides with a medium star tip and garnish with chocolate covered espresso beans.
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Recipe by yumm yumm yumm.
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