Millennium Chocolate Cake & Mocha Frosting
Farmers Almanac copyright 2008
2/3 cup softened butter
1 3/4 cups sugar
2 large eggs
1 tsp vanilla
2 1/2 ounce unsweetened baking chocolate, melted and cooled
2 1/2 cup sifted cake flour
1 1/4 tsp baking soda
1/2 tsp salt
1 1/4 cups buttermilk or sour milk
6-7 cups confectioners' sugar
2 sticks of softened butter
1/2 cup unsweetened cocoa powder
2/3 cup strong brewed coffee (use part coffee-liqueur if desired)
1 tbsp vanilla extract
In a large mixing bowl, beat the sugar and butter until creamy and fluffy. Add the eggs, and vanilla and beat on high speed for 5 minutes. Scrap the bowl occasionally. Add the cooled chocolate and stir to blend.
In another bowl add the sifted flour, baking soda, and salt. Add this flour mixture alternately with the buttermilk.
If making a cake, grease and dust with flour the 2 round cake pans and divide the batter evenly between the pans. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted into the center of cake comes clean. Remove from the oven, allow to cool on a cooling rack for at least 10 minutes then remove. I made cupcakes, recipe made 24. Baked at 350 degrees for about 15-18 minutes.
Using your electric mixer on low speed mix the softened butter with the confectioners sugar. Add the cocoa powder, vanilla and add the coffee in a stream until the desired texture is reached. Chill the icing for about 20-30 minutes. Frost the layers of the cake or use your decorator tool to swirl the icing on the cupcakes.