Chocolate Cake Challenge for the month of February 2012! No cupcakes has to be a cake, a real cake. This challenge wasn't to difficult, who doesn't like chocolate cake. We all follow along with Tina from Mom's Crazy Cooking. She does all the hard work to link us all up, sent out e-mails to keep us all focused. Thank you Tina. I went out into blog land and found a cake recipe. I found my cake at my baking addiction, made by Jamie and is a super easy moist chocolate cake. A keeper for sure. Its all made in one bowl, how easy is that. But, the icing was a bit of a prolbem. I have a recipe for a fluffy white icing that my mom made for a 100 years. I wanted this icing! It creamy, not real sweet, doesn't harden, just a nice frosting. I searched and searched then I found it! I found it! So happy and so was Dorothy when she made it and posted on her blog crazy for crust. This is weird but she posted this on what would of been my mother 92 birthday 1/23! It's ok Mother would be happy she was a baker. For what ever reason I can't post a comment on Dorothy's blog. So Dorothy thank you. It's a great recipe. This was my mom's go to frosting. So on to the cake and icing.................happy baking, Andi.
3/4 cups unsweetened cocoa powder 2 Tbsp King Arthur Flour Black Cocoa, optional*
2 tsp baking soda
1 tsp baking powder
1 tsp kosher salt
1 cup buttermilk
1 cup strong black coffee
1/2 cup vegetable oil
2 tsp vanilla extract
1. Heat oven to 350 degrees. Grease and flour two 9 inch round cake pans or a 9x13 inch cake pan. Set aside
2. Using your large mixing bowl with the whisk attachment combine the sugar, flour, cocoa, baking soda, baking powder and salt. Mix these ingredients together until combined. Add eggs, buttermilk, coffee, oil and vanilla. Beat on medium speed for about 2 minutes. The batter will be thin. Divide the batter evenly between the two baking pans. Or if only using the one pour the batter into the prepared pan. Bake at 350 degrees for about 30-35 minutes for the round pans and 35- 40 minutes for the 9x13 baking pan. Always watch your oven and check your cakes. Test when a toothpick inserted in center of cake comes out clean. Remove from oven. Allow to cool for about 10 minutes, then carefully remove your cakes to a cooling rack. Cool completely before icing.
* Black Cocoa is optional - It give a depth of flavor and color to the cake.
Fluffy White Icing
Double this recipe if going to frost a two layer cake.
4 Tbsp Flour
1 cup milk
Using whisk combine the above into a small saucepan and cook over medium high heat and continue to whisk this until a thick paste is formed. Place in the refrigerator until cool.
In the bowl or your stand mixer add:
1/2 cup butter, softned
1/2 cup shortening
1 cup sugar
1 tsp vanilla
In your stand mixer with the whisk attachment add the ingredients and mix this well on medium speed. Then add the cooled paste and continue to beat on high speed until fluffy.