Yes, it is another dessert and this time it’s a perfectly moist chocolate cake. Two layers of it. Oh, and smothered and piped and dressed in clouds of Nutella buttercream frosting. This was the first time I was attempting to make two layers of cake. I found a wonderful recipe on Baked Brees‘ blog. Nervously excited, I sieved and whipped and poured and baked and lo and behold, I had on my hand two perfectly moist layers of chocolate cake in the most tempting hue of chocolate.
Then came the frosting. Whenever I make Chocolate Buttercream frosting, I add Nutella, especially if it is chocolate cake. I’ve always preferred the nutty layer of flavor it gives to what could be an overdose of chocolate.
I was done frosting my cake layers and still had half a bowl of frosting left. To prevent myself from licking the bowl clean and then, slumbering in a buttercream stupor, I quickly got out my round pastry tip and iced the cake completely. Well, not completely. Towards the end of my whimsical icing I realized I wouldn’t have enough to finish it. Aah well. Knowing my family, the cake would be sliced and eaten as soon as I put that cake stand on the table.
My nieces, especially the youngest one (a year and a half) enjoyed the cake. As Bree mentions in her recipe, the coffee really uplifts the flavor of the chocolate. I know I’ve found the recipe for chocolate cake for life.
Chocolate Cake (unabridged)
- 1 3/4 cups flour
- 2 cups sugar
- 3/4 cups cocoa
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 eggs, room temperature
- 1 teaspoon vanilla
- 1 cup freshly brewed hot coffee
- Combine the buttermilk, oil, eggs and vanilla. A
- dd the wet ingredients to the dry ingredients.
- Pour in the hot coffee.
- Pour the batter into two prepared pans. I used 9-inch pans. Bake in a preheated 350 degree oven for 30 to 40 minutes or until a toothpick comes out clean.
- Cool in the pans for 30 minutes and then turn them out on a cooling rack to cool completely.
Chocolate Buttercream (unabridged)
- 2 sticks of room temperature butter
- 2 1/2 cups confectioners sugar
- 1/2 cup cocoa
- 1 teaspoon vanilla
- 2-3 tablespoons heavy cream
- Cream together the butter and sugar.
- Gradually add the cocoa powder.
- Add just enough cream to get the consistency for spreading.
- Add the vanilla.
- If you would like to add Nutella to the frosting, do so after creaming butter and sugar and before adding cocoa.
- I added 4 Tablespoons of Nutella. Feel free to add or lesses according to your taste.
For more foodography of my cake, head over here.
Have a good food day.