New Recipe Sunday! - My Sister's Birthday Cake
A Little Background:
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 - preheat 350F
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!!!! - Anita