Monday, November 8, 2010

Chocolate Buttermilk Layer Cake

Today I made this fantastic cake. I found the recipe here.
I just changed it a little tiny bit and used a Cream Cheese Icing instead of the chocolate frosting.

Preheat oven to 175°C-180°C
360g all-purpose flour
290g sugar
10g Vanilla sugar
1½ tbsp baking soda
½ tsp salt
120g unsweetened cocoa powder
320ml vegetable oil
360ml buttermilk
3 large eggs
360ml cups freshly brewed, extra-strong hot coffee
1 tsp pure vanilla extract

Mix all the dry ingredients together, than add buttermilk, oil, vanilla extract and eggs using an electric mixer on low.
Slowly add hot coffee by pouring it down the bowl in a thin stream (to prevent the eggs from clotting).
Mix everything until smooth.
Don't be alarmed by the thinness of the batter!
Everything is fine...
Grease two pans (26cm Ø) and line the bottoms with parchment paper.
Divide batter in two and pour it into the two pans  or use one pan and bake both halves one after another.
Bake for about 30-35 minutes, until a toothpick comes out with moist crumbs.
Let it cool down (otherwise the icing will melt and won't be able to stick on the cake).

For the Cream Cheese Icing mix
250 confectioner's sugar
115g soft butter
500g cream cheese
2 tsp vanilla extract
with an electric mixer until smooth.

Place one layer of cake on a serving plate.
Cover the top of the layer with the Cream Cheese Icing (approx. 0,5-1cm thick).
Place the other layer of cake on top of the iced layer pressing gently.
Carefully spoon the rest of the icing on the layer top and smooth it around the sides of both layers, until the whole cake is completely covered with icing and nothing is shining through.
Allow to cool.

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