Dear readers, today is Wooden Nickels’ birthday.В As such, I made her a cake.
It was chocolate with mocha buttercream, which happens to be her favorite kind of icing.
And I used the Valrhona cocoa powder I picked up at Wh*le Foods the other day.В It’s so deeply, darkly, decadently chocolatey.В So rich.В So beautiful.
I’m never buying the boringВ stuff again.
Make this cake and I guarantee you will eat every last crumb that graces your plate.
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It’s something special.
I adapted a recipe fromВ Love and Olive OilВ to end up with 1, 8-inch layer of chocolate cake topped with gobs of mocha frosting.
To make a small cake, you will need:
- 3/4 C sugar
- 1/4 C butter, softened
- 1/2 C buttermilk (you can always add 1/2 tsp.of lemon juice to a scant 1/2 C milk)
- 1 C flour
- 1/4 C cocoa powder
- 1 egg
- 1 tsp.baking soda
- 1/2 C hot water
- 1 tsp.instant coffee powder
- dash salt
- 1 tsp.vanilla
Preheat the oven to 350 degrees.В Grease and flour an 8-inch round cake pan.
Beat the butter and sugar in a mixer on medium speed until mixture is light and fluffy.В Add next 4 ingredients, mix until incorporated.В Add the baking soda to the hot water, and stir till combined.В Add the coffee powder.В Pour into the cake batter and mix till combined.В Add the salt, then vanilla, mix till combined.В Pour batter into prepared cake pan and bake for 20-30 minutes, until a tester inserted in the center comes out clean.В Remove from oven and let cool in pan for 15 minutes.В Remove cake from pan and cool completely on a rack.
To make the frosting, you will need:
- 2 C powdered sugar
- 3 T butter, softened (not at room temperature, just soft enough to move around the mixer)
- dash salt
- 3 T coffee (I mixed 1/2 tsp.instant coffee powder with 1/4 C water, and took the tablespoons from that mixture)
- 1/2 tsp.vanilla
Beat sugar and butter until light and fluffy, scraping down bowl as necessary.В Add coffee and vanilla and beat until smooth.В Frost your cake.В I spread a huge glob of frosting all over the top and let it run down the sides.
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