COCOA-BUTTERMILK CAKE
I adopted this recipe 9/06. It is incredible. The great reviews are not misleading. I don't get why the instructions tell you to trim the cake. I just chilled the cake for a bit and then spread the frosting on the sides of the cake. This will be my main chocolate cake from now on. I didn't take a great picture of the cake, but the one I took gives you a hint of how much I loved this cake. I didn't share it, I just got a fork and ate it for 3 days right off of the platter. The original description follows..... This is a super chocolatey buttermilk cake and icing. Very easy to make. This cake is "the" employee comfort food at the catering company where I work.
Provided by Mrs Goodall
Categories Dessert
Time 50m
Yield 1 9x13 cake, 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Butter and line with parchment a 9 x 13 cake pan Melt butter, stir in water and cocoa and whisk until smooth.
- set aside.
- sift together flour, sugar, salt and baking soda.
- In a separate bowl, whick together eggs, buttermilk and vanilla.
- Add cocoa mixture and buttermilk mixture to dry ingredients.
- Combine very well.
- Pour into cake pan and bake until skewer comes out clean.
- Cool for 20 minutes while making icing.
- ICING: Melt butter, add buttermilk and cocoa.
- Whisk until smooth.
- Put powdered sugar into a food processor.
- With motor running, pour cocoa mixture through feed tube.
- Do not over process.
- Put a platter over the cake pan, flip over so that the cake comes out onto the platter.
- Remove parchment Pour icing over the top of cake and spread evenly over cake to the edges using an offset spatula.
- Do not worry if some goes over the sides.
- Refrigerate cake for 2 hours.
- Remove from refrigerator and with a serrated knife, trim all 4 sides of the cake about 1/4 inch.
- Cut into pieces to serve.
BUTTERMILK-CHOCOLATE BUTTERCREAM FROSTING
Perfect buttermilk-chocolate buttercream frosting to frost devil's food cake. Rich, buttery, and chocolaty with just a hint of almond, yummy. It took me a while to get this frosting right.
Provided by melis
Categories Desserts Frostings and Icings Chocolate
Time 10m
Yield 20
Number Of Ingredients 7
Steps:
- Cream butter in a large bowl with an electric mixer. Mix in 2 cups powdered sugar, cocoa powder, almond extract, vanilla extract, and salt. Add buttermilk in small amounts until well combined. Add remaining 2 cups powdered sugar.
Nutrition Facts : Calories 188.7 calories, Carbohydrate 26.8 g, Cholesterol 24.6 mg, Fat 9.7 g, Fiber 1 g, Protein 0.8 g, SaturatedFat 6.1 g, Sodium 20.9 mg, Sugar 24.8 g
TRADER JOE'S "GREATEST AND EASIEST CHOCOLATE CAKE"
Taken from a box of Trader Joe's Cocoa Powder. Pretty much the best thing ever, especially if you use really dark cocoa. I use a 9"x13" baking dish, which doesn't hold all the batter, so I pour the extra into a bread pan and it turns out great! This cake is particularly good with chocolate cream cheese frosting.
Provided by raggedman
Categories Dessert
Time 1h20m
Yield 2 cakes, 26 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Grease and flour two 9" round baking pans.
- Combine all ingredients except flour and buttermilk in a large mixing bowl and stir until well combined.
- Stir in buttermilk.
- Add flour and beat with an electric mixer for 3 minutes scraping down the sides of the bowl once during mixing.
- Pour into pans and bake for 55 minutes or until a toothpick comes out clean.
Nutrition Facts : Calories 277, Fat 12.5, SaturatedFat 7.6, Cholesterol 65, Sodium 372.2, Carbohydrate 39.3, Fiber 1.9, Sugar 24.6, Protein 4.8
DARK COCOA BUTTERMILK CAKE WITH CHOCOLATE CREAM CHEESE FROSTING
This cake is amazingly delicious. I got it off the BHG website and made it yesterday. It got the best reviews for any cake i've ever made, and it is definately going to be one of my favorites. I hope you enjoy it too!
Provided by Niki Z
Categories Dessert
Time 1h
Yield 1 cake, 12-16 serving(s)
Number Of Ingredients 16
Steps:
- Cake:.
- Lightly grease bottoms of two 8x1-1/2-inch round cake pans. Line bottoms of pans with waxed paper. Grease and lightly flour bottoms and sides of pans. Set pans aside. Preheat oven to 350 degree F.
- In a medium mixing bowl, stir together the flour, cocoa powder, baking soda, baking powder, and salt; set aside.
- In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. In a small bowl, combine granulated and brown sugar. Gradually add sugar mixture, about 1/4 cup at a time, beating on medium speed until well combined (3 to 4 minutes). Scrape sides of bowl; continue beating on medium speed for 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
- Add flour mixture and buttermilk alternately to beaten mixture, beating on low speed just until combined after each addition. Beat on medium to high speed for 20 seconds more. Spread batter evenly into the prepared pans.
- . Bake for 30 to 35 minutes or until a wooden toothpick inserted in the center comes out clean. Cool cake layers in pans for 10 minutes on wire rack. Remove from pans. Peel off waxed paper. Cool thoroughly on wire racks.
- Frosting:.
- Place the cream cheese and butter in a large mixing bowl. Blend with an electric mixer on low speed until combined, 30 seconds. Stop the machine. Add the cocoa powder, extract, and confectioners' sugar and blend with the mixer on low speed until the ingredients are moistened, 30 seconds. Increase the speed to medium and beat until the frosting is fluffy, 2 minutes more.
- Use at once to frost your cake or cover and keep refrigerated till you are ready to frost.
- Enjoy!
Nutrition Facts : Calories 666.2, Fat 28.6, SaturatedFat 17.1, Cholesterol 119.4, Sodium 512.5, Carbohydrate 100.8, Fiber 3.6, Sugar 76, Protein 8.2
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