I must admit I did miss the mark. The Valentine chocolate recipe mark. While most recipe bloggers were filling their pages with yummy looking chocolate desserts I was planning how to have 14 young kids make cake pops, bake up cupcakes and decorate a giant heart shaped cookie in a couple of hours. So needless to say upon finishing up with them I had no desire to test out any type of chocolate recipe.
Fast forward to this week and I come across a beautiful photo of a luscious looking cake covered in a thick layer of chocolate frosting among my ‘going to make’ pile. This was it! It was time to test out this recipe I had torn from the pages of Chatelaine magazine.
Before sharing the recipe a couple of notes:
1. The title is a misnomer – the cake is chocolate and only the icing is Chocolate Espresso.
2. I guess it’s double chocolate because there is chocolate icing on the chocolate cake not because there are 2 types of chocolate in the cake.
3. This cake will make a nice sized 15 x 11-inch cake instead of the 2 round layers.
3. I love this icing and will use it again on cupcakes or another cake.
4. I used less icing sugar and about 1-2 tablespoons of milk to get a nice spreadable consistency with the icing
5. Not sure this is a keeper chocolate cake recipe….
Why am I posting a recipe I’m not sure is a keeper you may ask. Well I figure this blog is about sharing my experiences and sometimes what I think is just o.k. others love. I did have about 20 people sample this cake and they all said they liked it. A good review, well yes, but if I make a cake I want it to taste so good that I know I will definitely be baking it up for the next occasion that arises.
Now the icing, that is a different story. A hint of coffee and a thicker consistency make this icing a keeper.
So give it a try and see how you like it.
DOUBLE CHOCOLATE ESPRESSO CAKE
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3/4 cup unsalted butter, room temperature
3/4 cup granulated sugar
3/4 cup lightly pack brown sugar
2 tsp vanilla
1 1/2 cups buttermilk (or sour milk)
Preheat oven to 350F. Grease and parchment line the bottoms of 2 8-inch round cake pans.
Sift together flour, cocoa powder, baking soda, baking powder and salt in a medium bowl and set aside. In the bowl of a stand mixer beat together the butter and sugars on medium speed for about 3 minutes. Beat in eggs 1 at a time, scraping sides of bowl after each addition. Beat in vanilla.
Turn mixer to low and alternately add the dry ingredients and the wet ingredients, starting and ending with the dry ingredients. Scrap down sides of bowl and divide evenly between prepared pans and smooth tops.
Bake 30-35 minutes until a tooth pick inserted in the centre comes out clean. Cool completely before frosting.
CHOCOLATE ESPRESSO ICING
1 cup butter, room temperature
225 gram package unsweetened chocolate (I used a package of Baker’s, 8 squares in total), MELTED and cooled slightly
1 tbsp vanilla
6 cups icing sugar
1/4 cup espresso or strong coffee
Milk – you may need a couple tablespoons of milk or cream to thin frosting
Beat butter for about 1 minute in large bowl of mixer until creamy. Add in the melted chocolate, vanilla and about 1 cup of the icing sugar and mix well. Add in the remainder of the icing sugar alternately with the espresso until well mixed and creamy. Spread over your cooled cake.