So, one of my favorite websites is mybakingaddiction.com. Love her. One of the best chocolate cake recipes she has found is chocolate cake with espresso buttercream. For the most part, I followed this recipe to a tee except for a few changes. First, I increased the espresso powder to 3 tbsp instead of two. I found my espresso powder at Whole Foods but most grocery stores should carry a version of it. Instant coffee would also work well.
I can be impatient in the kitchen, so using a jelly roll pan and slicing the cake in equal thirds before stacking it did not seem like something i could do without the assistance of a small army. So, i simply divided the batter into two 9” round pans. I kept the cooking time the same, but because I am in the mountains I raised the oven to 390 and took the cakes out at 18 minutes. I used a buttercream frosting recipe that I found here. Actually, last time I made this cake, I had a lot of leftover buttercream, so I froze it. That was about 5 months ago and it still was delicious! So, if you have leftovers, freezing it is no problem.
You may want a tall glass of milk with this one...it’s a rich cake!
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