3 cups flour
2 1/2 cups sugar
1 tbsp and 1 tsp of baking soda
1/2 tsp of salt
1 cup sifted cocoa powder
1/3 cup canola oil
1 cup buttermilk
3 eggs
1/2 cup strongly brewed coffee
1 tsp of vanilla
Preheat the oven to 350. Spray 2 9inch cake pans with baking spray or line 24-27 cupcake tins with liners. Place the flour, sugar, baking soda, salt and cocoa powder into the bowl of an electric mixer. Turn the mixer on low and combine the dry ingredients. Add the oil, buttermilk and coffee. Add the eggs 1 at a time. Finish with the vanilla. Pour the batter into the prepared pans. If making cupcakes, use an ice-cream scoop to get an even distribution of the batter. Bake for 30-35 minutes to cakes and 20-25 minutes for cupcakes or until a toothpick inserted in the center comes out clean.
Frost with either chocolate ganche or chocolate butter-cream below.
Chocolate Ganache
12 oz of semi-sweet chocolate chips
1 1/2 cups heavy whipping cream
Heat the cream in a small saucepan until it just begins to simmer. Turn off heat and add the chocolate chips. Whisk until the chips are melted. Pour the ganache into a bowl and let it cool slightly. Dip the top of each cupcake into the ganache and swirl to coat the top.
Chocolate Butter Cream
2 sticks of softened butter
2 1/2 cups of powdered sugar
1 tsp of vanilla
1/2 cup cocoa powder
1/4- 1/3 cup milk
Place the butter in the bowl of an electric mixer and whip. Turn off the mixer and add the cocoa powder. Turn on low and combine. Turn off mixer and scrap down the sides of the bowl. Add the powdered sugar and return the mixer to low. Add the milk and the vanilla. Mix to combine. Scrap the bowl down once more, then turn the mixer on high and whip until the frosting lightens in color and becomes fluffy. Frost your cake or cupcakes.
No comments:
Post a Comment