Author Adapted from Food and Drink, Early Summer 2005
Chocolate Cake (makes 2 layers)
2large eggsroom temperature
½cupstrong hot coffee
2tsp.pure vanilla extract
½cupcold strong coffee
1tsp.pure vanilla extract
Position a rack in the centre of the oven and heat the oven to 350°F.
Grease and flour or line with parchment paper two 9 inch round pans.
In the bowl of your stand mixer fitted with the paddle attachment, beat butter with sugar on medium speed until fluffy, about 3-4 minutes.
Add eggs, one at a time, beating after each addition until the batter is fluffy again.
In a liquid measuring cup, stir the coffee with the vanilla and buttermilk. Set aside.
In a medium bowl, sift the cocoa into the flour. Stir in the baking powder, baking soda, salt and cinnamon.
With the mixer on low, alternately add one third of the flour and half the buttermilk mixtures, beginning and ending with the flour. Beat the mixture on medium speed until the batter is smooth, stopping a couple of times to scrape the bowl.
Transfer the batter into the prepared cake pans and spread the top with a rubber spatula.
Bake for approximately 22 to 25 minutes or until a toothpick comes out clean.
Let the cakes cool in pans on a rack for 10 minutes and then turn out onto the wire rack to cool completely.
To make icing:
In the bowl of your mixer, starting on low speed, cream the butter with 1 cup of the icing sugar, once the sugar is incorporated, increase speed to medium and beat until light and fluffy.
Beat in cocoa, coffee and vanilla and beat until well blended. With mixer running on low speed, gradually beat in remaining icing sugar until icing is smooth.
Place the first cake layer onto your serving plate, with the rounded side down (you could also trim the domed part of the cake to have a more even layer). Spread flat surface with about a third of the icing.
Place the second layer, flat-side down onto the first. Spread the remaining icing onto the top and sides of the cake.
1. When making layered cakes I always weigh my pans so that I know I have the same amount of batter in each, this way you get even layers. Pour the batter into the pans, weigh each pan and adjust batter so that both pans are equal in weight. 2. Although the original recipe suggests baking this cake for 25 to 30 minutes, mine was perfect at 22 minutes. I strongly suggest you start checking at 20 to 21 minutes, just insert a toothpick in the centre of the cake, if it comes out with a few crumbs clinging then it should be fine. If the toothpick comes out wet then keep baking and check again in a few minutes. 3. If making a sheet cake, grease and flour (or line with parchment paper, and leave an overhang to facilitate lifting cake out of pan) a 9 X 13-inch baking pan. Spread batter evenly in dish; bake for approximately 35 minutes or until toothpick comes out clean. Cool in pan on a rack.4. This cake will keep for a couple of days in a cool spot (do not refrigerate).