Wednesday, April 1, 2015

Butter's Chocolate Cake

You guys!  This chocolate cake is INSANE!  I'm pretty sure my last post was all hormones talking, and then I made this chocolate cake, and all my problems faded into the background.  Now my problem is that I can't stop eating this cake!  There's one last piece in the fridge screaming at me right now, I'm wearing skinny jeans this weekend, so I'm wearing earplugs:)
Last weekend we threw a surprise birthday party for my Mother-in-Law's 70th, which went off without a hitch!  We managed to get our regular Elvis impersonator, we always book him on milestone birthdays, it's family tradition.

My contribution was 3 cakes.  Yup, 3.  Mostly because I couldn't decide on one flavour/type that would please all tastes, but also because when your turning 70, you should eat ALL the cake!
So, we had carrot cake, a Crystal standard, which I didn't even get a piece of, and there were no leftovers. I also made that Glazed Lemon Cake that I shared the recipe for last week, and then this Chocolate Cake!

Similar to what I was saying about a lemon cake recipe, everyone should have a go-to chocolate cake recipe, and I think this will now be mine.  I found it in the cookbook: "Butter Baked Goods", which is from a little bakery in Vancouver, BC.  I haven't had the opportunity to visit Butter Baked Goods, as I haven't been to the coast since 2002, and they opened in 2007, but I drool over every Instagram post, and envy their creativity on a daily basis.
Butter's Chocolate cake is moist, dark and oh so decadent, all the calling cards of a to-die-for recipe.  You absolutely must make the Deep Dark Butter Cream to accompany the cake, they go hand and hand, and take the chocolate cake up a notch, to a death by chocolate status. So deadly!

Butter's Chocolate Cake
Recipe adapted from:  Butter Baked Goods, pg 150

2 3/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon sale
2 cups hot coffee
1 cup dark cocoa
2 cups sugar
1 cup oil, vegetable or canola
4 eggs
1/2 cup buttermilk (add and tablespoon of lemon to milk & voila = buttermilk)
1 1/2 teaspoons vanilla

Preheat the oven to 350F.  Prepare cake pans (I used 3 8 inch rounds) by greasing with butter and dust with flour or cocoa, set aside.
In a small bowl, whisk together the hot coffee with the cocoa, until you have a smooth consistency with no lumps.  Set aside to cool.
In a medium bowl, sift together the flour, baking soda, baking powder, and salt.  Set aside.
Using a stand or hand held mixer, whisk together the sugar, oil, eggs, buttermilk, and vanilla.  Add the cocoa/coffee mixture, and whisk to incorporate.  Add the dry ingredients, and whisk until just combined.
Pour the batter into the prepared cake pans, and bake for 35-40 minutes, or until an inserted toothpick comes out clean.
Remove from the oven and allow to cool for about 10-15 minutes, then invert on wire racks to cool completely.
Prepare the frosting!

Deep Dark Butter Cream
recipe adapted from: Butter Baked Goods, pg 133

1 cup butter, softened
1 cup dark chocolate, melted
3 cups icing sugar
3/4 cup cocoa
1/4 cup coffee, cold
1/4 cup whole milk (I used half and half)

Using a stand or handheld mixer, beat the butter of high, until pale in colour, scraping down the bowl as needed.  Melt the chocolate in a microwave or double boiler, and set aside to cool.
Sift together the icing sugar and cocoa, and then slowly add about half to the creamed butter.  Add the milk, coffee, and melted chocolate, followed by the remainder of the the cocoa icing sugar.  Turn the mixer to high and run for about 10 minutes, until the butter cream is light and fluffy

Transfer the cooled cakes to a nice plate or cake stand, and use a large-long serrated knife to cut each cake round in half horizontally.  Since I used 3 rounds, I had 6-layers.  A crumb coat is essential for this moist chocolate cake!  Carefully spread (or pipe) butter cream between each layer, and then a thin coat over the whole thing: top and sides, as smoothly as you're able.  Refrigerate the cake in the crumb-coat stage for about 10-15 minutes, which allows the icing to firm-up.  Apply the final coat, starting with the sides, and finishing with the top using an offset spatula for a super smooth finish.  And then use the tool of your choice to finish it in your fave way, this butter cream pipes amazingly!


1 comment:

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