Friday, October 15, 2010

Another Best Chocolate Cake!

I feel like I haven't been on here forever! It's been a really busy busy week - ACL, work, birthday, cake! I got this recipe from Smitten Kitchen - she's my role model.

3 cups cake flour
3 cups sugar
1 1/2 cups unsweetened cocoa powder (not Dutch process)
3 teaspoons baking soda
3/4 teaspoon ground cinnamon
3/4 teaspoon salt
3 sticks (12 ounces) unsalted butter, at room temperature
1 1/2 cups buttermilk
3 eggs
1 1/2 cups freshly brewed coffee, cooled to room temperature (I haven't made coffee in forever! It was scary to do, but apparently not really hard to mess up.)

1. Preheated the oven to 350 degrees F. Lined the baking tins with wax paper (two 9 inch rounds and one 8 inch square).

2. In a large mixer bowl, combine the flour, sugar, cocoa, baking soda, cinnamon, and salt. With the electric mixer on low speed, blend for about 30 seconds. Add the butter and buttermilk and blend on low until moistened. Raise the speed to medium and beat until light and fluffy, 2 to 3 minutes.

3. Whisk the eggs and coffee together (I did this when the coffee was still a little warm and there was no curdling), and add to the batter in 3 additions, scraping down the sides of the bowl and beating only until blended after each addition. Put the batter in the tins.

4. Baked for 38 to 40 minutes - and ate cake!

I made the chocolate frosting that I used for Jessica's birthday cake! It went pretty well because the cake wasn't overly sweet. You could barely taste the coffee! I'm not a huge coffee fan, so this was a pretty big deal.

This cake is just awesome. So soft and great flavor! I'll be making it again for sure.

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