Coffee-Chocolate cake with mocha buttercream

I couldn’t help but smirk when ardent chocolate lovers proclaimed that there was nothing called “too much chocolate”. But of course that was before I started stashing all types of chocolates and cocoa in amounts no sane person would approve. But see, my point is, you never know when a great chocolate cake recipe would suddenly pop up from the pages you browse and the next moment you find yourself sprinting to the the kitchen to check whether you have enough chocolate/cocoa to bake right then. And if you are me,  you bless your stash and vow to yourself never to let it be an ounce lighter!wp_20160905_16_51_56_pro-2Coming to the types of chocolate cakes, its a cake lover’s delight to know of the variety available. This also brings forth the point that while most of the chocolate cakes may have similar recipes, it is an obscure ingredient or step that really sets an everyday chocolate cake apart from “this is the best one I have had!” kind . Be it beetroot as in that or coffee as in this one. Just wait till I tell you about ginger and wasabi, no kidding.WP_20160905_16_52_48_Pro2.jpgSo back to this cake. It is not without a reason that this cake is on “top 30 cakes” list of Bon Appetit. It is one of the best chocolate cakes I have baked. Moist, ultra dark and chocolaty with melt in your mouth consistency, it is worthy of the grandest celebrations. The original one had mocha mascarpone frosting but I didn’t have mascarpone on hand. So, I did the next best thing by frosting it with mocha buttercream and a dripping chocolate ganache. The recipe is actually for a layer cake filled with mocha mascarpone heaven but I kept it simple and baked cupcakes with the remaining batter and frosted them with buttercream alone. So if you have a reason to celebrate with a chocolate cake, look no further. You are right at the chocolate cake perfection. wp_20160905_16_13_37_pro-22wp_20160905_16_12_28_pro2wp_20160905_16_48_35_pro2Did I tell you that these days a filled piping bag fitted with a nozzle is my girl’s new drawing tool? Together we have fun at it and her giggles are the most beautiful reward of the whole exercise.

Coffee-Chocolate Cake
(Adapted from Bon Appetit, April 2009)

2 cups cake flour
3/4th cup natural unsweetened cocoa powder
1½ teaspoon baking soda
3/4th tsp salt
3/4th cup unsalted butter, at room temperature
2 cups packed golden brown sugar
3 large eggs
1 ½ teaspoon vanilla extract
1 cup buttermilk
4 teaspoons espresso powder dissolved in ¾ cup hot water

• Preheat the oven to 162 °C. Butter 2 8 inch baking pan and dust with flour, tapping out any excess.
• Sift 2 cups cake flour, cocoa, baking soda, and salt into medium bowl.
• Using electric mixer, beat butter in large bowl until smooth.
• Add brown sugar and beat until well blended, about 2 minutes.
• Add eggs 1 at a time, beating well after each addition. Mix in vanilla.
• Add flour mixture in 3 additions alternately with buttermilk in 2 additions, beating just until blended after each addition.
• Gradually add hot espresso-water mixture, beating just until smooth.
• Divide batter between pans; smooth tops. Bake cakes until tester inserted into center comes out clean, about 40 minutes.
• Cool cakes in pans on rack 15 minutes. Run small knife around sides of pans to loosen cakes. Invert cakes onto racks and cool completely.

Mocha Buttercream frosting:
(Adapted from here)
• 1 cup unsalted butter, softened
• 3½ cups confectioner’s sugar
• ½ cup cocoa powder
• ½ teaspoon salt
• 2 teaspoons vanilla extract or 1 teaspoon almond extract
• 1 teaspoon espresso dissolved in 2 tablespoon hot water
• 2 tablespoons milk or light cream
• Cream butter for a few minutes in a mixer with the paddle attachment on medium speed. Turn the mixer off.
• Sift 3 cups confectioner’s sugar and cocoa into the mixing bowl.
• Turn the mixer on the lowest speed (so the dry ingredients do not blow everywhere) until the sugar and cocoa are absorbed by the butter.
• Increase mixer speed to medium and add vanilla extract, salt, espresso and milk/cream and beat for 3 minutes.
• If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional milk 1 tablespoon at a time.

 

 

 

Eggless Vanilla Cake with Rich Vanilla Buttercream

When I thought that I knew American buttercream like the back of my hand, this happened:

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You see those tiny bubbles in the buttercream? I don’t like them there. Its true that this buttercream still pipes well, tastes divine and is devoured by kids and grown ups alike,  but truth be told, I was a bit disappointed when they appeared. But more than success, its failure that makes us strive to learn further. It urges us to find ways we wouldn’t have otherwise known. So, it was back to reading about bubbles in buttercream. There are many reasons bubbles are formed in the buttercream and I would love to compile them in another post. There is nothing wrong with the buttercream recipe. Its just the technique, a point that I have missed. I would update as soon as I find out.

As for this cake, its an eggless vanilla cake with vanilla buttercream. I bake with eggs all the time, so this one made me push the envelope and the result was a moist cake bursting with vanilla flavor. Dress it up with buttercream or chocolate ganache and sandwich with cream and fruits for celebrations. Or sprinkle it with tutti-fruity if you aren’t feeling too fancy. Either way, this cake will make you happy, and that’s what a good cake is supposed to do.

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Eggless vanilla cake with vanilla buttercream frosting
(I made 2.5 times of the recipe to make a two tier cake)

1.5 cups cake flour
1 tsp baking powder
a pinch of salt
½ cup water
½ cup oil
¾ cup fine sugar
5 tbsp yogurt/curd
1 tbsp white vinegar
½ tsp baking soda
1 tsp vanilla extract
• Preheat the oven to 180 degrees C. Grease and line an 7 inches pan.
• Sift the cake flour with the baking powder. Add a pinch of salt to the sifted flour.
• Add the sugar to the oil and mix well and keep aside.
• Whisk the yogurt till smooth. Add 1 tbsp vinegar. Then add baking soda into the yogurt and stir.
• Now pour the oil-sugar mixture, ½ cup water and the frothing yogurt-vinegar-baking soda into the sieved flour. Add vanilla extract.
• Fold quickly to make a lump free batter, Avoid over-mixing.
• Pour the batter in the prepared pan. Tap the pan a number of times to release the trapped air bubbles.
• Bake at 180 degrees C for 30-35 minutes or till a tooth pick inserted in the cake comes out clean.
• If the cake starts browning too quickly, cover the top with an aluminium foil tent.
• Once baked, let the cake cool at room temperature before frosting.
• The cake can be baked a day before and frosted the next day.

Rich Vanilla Buttercream
(I made 1.5 times of this recipe to fill and frost the two tier cake)
1 cup unsalted butter
3 teaspoon of pure vanilla essence
4 cups of icing sugar
3-4 tablespoons of fresh cream

• Whip the butter till its light and fluffy, for about 2-3 minutes
• Carefully sift the icing sugar over it. It helps to remove any lumps and gives a better texture to the buttercream. It is also important to use fresh icing sugar as it really builds the taste.
• Start adding the cream, one table spoon at a time, and whip it well before adding further. Once the desired consistency is reached, add in the color and whip well before frosting the cake.

Chocolate Oreo Cake

Not so long ago, my pantry turned into an “Oreo and chocolate” storehouse. No, I do not buy cookies or chocolates for my girl, because if I start buying on top of what she already gets from her doting father and our circle of over-indulgent relatives and friends, it will be a crime. It came to a point where I had to put my foot down and evict all those packets from wherever they were in my kitchen. The girl was obviously not happy, and even accused that she never knew I was “that” kind of mamma. But since there is no other option, she has made peace with the truth. Before you scoff at me, let me tell you that she does get her chocolates and Oreos once in a while.  But this time again, I took away a whole packet. Ya I know I am evil. Not because I took away her favorite cookies. But because I made this.6

I was searching for some inspiration to re-new my buttercream recipe when I came across the Oreo version. Oreo Buttercream? Despite my face off with the Oreos, I knew those two words together would mean “Luscious” if they were in dictionary, and a chocolate cake.  I tried a new chocolate cake recipe this time and it turned out to be a keeper. The  cake has intense chocolate flavor, the texture is sturdy and it will be fabulous for layer cakes.

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And just to tell you that the girl was super happy to see her Oreos sitting on top of the cake. She insisted on getting a slice with an Oreo topping. I didn’t feel the need to tell her that Oreo is in every bite in this cake. Whether she eats a slice with or without an Oreo, she is going to enjoy her cookie.

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Chocolate cake with Oreo buttercream frosting:

(Adapted from here)

Yields Two 8-inch round, 2-inch tall cake layers

250 grams self-raising flour

250 grams light brown sugar

50 grams cocoa

250 grams dark chocolate

250 grams butter

4 medium eggs

  • Preheat the oven to 160 degree Celsius. Grease and line 2x 8 inches cake pans
  • Mix the flour, sugar and cocoa together.
  • Melt the chocolate, butter and 200 ml water together over low heat. Then beat this along with the eggs into the dry ingredients.
  • Pour the cake batter into the prepared pans, and bake for approximately 40 mins, until well risen, and a skewer inserted in the middle comes out clean.
  • Transfer to wire racks and allow to cool.

Oreo buttercream:

150 grams Oreo cookies

250g butter

300-400g sifted icing sugar

few drops vanilla extract

1-2 tablespoon light cream

  • Beat the butter until creamy. Then add the icing sugar in small batches and beat well after each addition. Add vanilla and mix well. An electric mixer is really useful here! If you find the mixture a bit dry, add a tablespoon of cream at a time. If the mixture is wet, add a little more icing sugar and whip till the spreading/piping consistency is reached
  • Blitz all the cookies in a food processor. Mix half of the cookie crumbs into the buttercream, and reserve the other half.
  • Spread the butter icing between the two cakes, and over the top of them when sandwiched together. Sprinkle the cookie crumbs generously over the sides and over the top layer. Decorate as desired.