So this weeks Barefoot Bloggers recipe was chosen by ME!!! I have been so excited to make this recipe. I read a bunch of online reviews that talked about how moist and light the cake was. So I gave it a dry run last week and the results were not so good. I was so surprised. The batter ran over the edges of the pan and made a mess in the oven. So the second time I used a slightly larger pan and it happened again. I checked and double checked the measurements and ingredients and tried again. Same results…I was stumped.
Since a layer cake was obviously not in my future, I took the remnants of the third try and got creative. Ladies and gentleman introducing…the Trifle! That’s right, combine a little chocolate pudding, crumbled cake and top with whipped cream and chocolate chips and we have a delightful desert to celebrate my birthday. Yea!! Passionate Perseverance People! That’s the name of the game. Never give up when chocolate is on the line.
I have included the recipe for the cake below. It also has the frosting recipe which I have made before and is delish. This is my first Barefoot Bloggers blunder. No worries though…I trust Ina and I look forward to next months selections! Bake on friends!
Beatty’s Chocolate Cake
Butter, for greasing the pans
1 3/4 cups all-purpose flour, plus more for pans
2 cups sugar
3/4 cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
Preheat the oven to 350 degrees F. Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
6 ounces good semisweet chocolate (recommended: Callebaut)
1/2 pound (2 sticks) unsalted butter, at room temperature
1 extra-large egg yolk, at room temperature
1 teaspoon pure vanilla extract
1 1/4 cups sifted confectioners’ sugar
1 tablespoon instant coffee powder
Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners’ sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don’t whip! Spread immediately on the cooled cake.
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