New Recipe Sunday! - My Sister's Birthday Cake
I love to experiment with recipes on Sundays. My sister's birthday is tomorrow and because she is so special to me and I know she loves chocolate - lots of deep rich dark chocolate, I just had to bake her a chocolate cake. Most of the cakes I make these days are gluten free, but there is just something so rich and decadent about a Buttermilk Dark Chocolate Cake that I began my search for the perfect buttermilk recipe. I have several go-to buttermilk chocolate cake recipes I could have chose, but I wanted something special and new. You never quite know if a new recipe is going to live up to your expectations until you actually make it. Remember, I always say - "Be Fearless & Have Fun". So, here is a photo of today's cake. It baked evenly, it came out of the pan easily and it smells just the way I wanted it to - mouthwatering.
We will have to wait until tomorrow to taste test this gigantic 4 lb. chocolate masterpiece! Check back in a few days with our critique and hopefully the tested and approved recipe.
The results are in and were overwhelmingly positive! This recipe is a keeper!
What You Will Need:
Time: 10 minutes prep - 35 minutes oven time
- 2 1/2 cups of unbleached white flour
- 3/4 cup of Hershey's Cocoa
- 2 tsp. baking powder
- 2 tsp. baking soda
- 1/2 tsp. salt
- 1 1/2 cups white sugar
- 1 cup olive oil
- 2 large eggs or 3 small eggs
- 1 tsp. vanilla
- 1 cup of buttermilk
- 1 cup instant espresso powder
How To Make It:
- In a large cup dissolve1 Tablespoon of espresso powder in 8 ounces of warm water and set aside.
- In a mixing bowl (I use a stand-up Kitchen Aid mixer) blend the sugar and eggs until smooth and then add in the oil, vanilla and buttermilk.
- Mix together all remaining dry ingredients and add to the above
- Slowly pour the cup of espresso into your mixing bowl and blend
- Pour entire mixture into 2 greased and floured round cake pans
- Bake at 350 degrees F . Set timer for 25 minutes and check cake by inserting a toothpick into the center. When the toothpick comes out clean, your cake is done. Depending on your oven it may take 30 minutes.
- Let your cake cool on a rack or on the top of the stove. After 1/2 hour with your cake still a bit warm, you should be able to remove it from the pan easily.
I've been making this frosting for as long as I can remember and it always comes out rich, creamy and oh so CHOCOLATEY!
For most frostings, it is easiest to use a stand-up mixer or a hand-held mixer on high to really get the ingredients blended well, but this can be done by hand if you do not have a mixer. It may take a little effort, but you can do it.
In your bowl add...
- 3/4 cup Hershey's Cocoa
- 2 1/2 cups white powdered confectionery sugar
- 1/4 cup of room temp. softened butter (I use Kerry Gold or Finlandia, but any will do)
- 1 tsp. vanilla ( I use my homemade vanilla, but any pure vanilla will do)
- Drizzle filtered water very slowly until you get the right consistency. It may only take a few ounces, start slow though - key word here - DRIZZLE. It will become moist very quickly.
- Once your cake has cooled thoroughly, you may frost the cake as you like. One tip I use often that is also used by professionals is to place your cakes in the freezer for 1/2 hour to firm them up. It makes them so much easier to handle and frost.
I hope you enjoy this decadent chocolate creation as much as my family. Feel free to leave comments - I look forward to hearing from you. Be Fearless - Have Fun!!!!