You would be right in thinking that this is not something which you will see very often in this kitchen . . . chocolate cake. The Toddster doesn't like chocolate cakes, pies or cookies, or puddings for that matter . . . and with my diabetes I try very hard not to eat this stuff, but when I was having four missionary elders for dinner a week or so ago I decided that I would bake them a chocolate cake for dessert.
This is a recipe I adapted from one I found in the cookbook entitled, Barefoot Contessa at Home, by Ina Garten. You can't go wrong really with a Barefoot Contessa recipe. They are all pretty much fool proof. At least I have never had one go wrong.
The buttermilk in this makes for a really delicious and moist chocolate cake . . . and there is coffee in the batter which also helps to greatly enhance the chocolate flavours.
Ina frosts her with a chocolate frosting, but I have always loved vanilla butter cream on my chocolate cakes. And because it was the elders . . .
I went a bit crazy with the cake sprinkles . . . fudge bits, chocolate chips, chocoate coated crispy bits and white chocolate flakes all found their way to the top of this cake, with really delicious results. Put it this way . . . ain't nobody was complaining!
*Buttermilk Chocolate Cake*Makes one 8-inch round cake
Divide the batter between the two prepared baking tins. The batter may seem thin, but no worries, it is just right.
*Perfect Vanilla Buttercream Icing*
Makes enough to fill and frost a layer cake
8 ounces (weight) butter, softened (1 cup)
12 ounces icing sugar, sifted (3 cups)
1 tsp vanilla essence
1 to 2 TBS double cream
Beat the butter and sugar together on low until well blended and then continue to beat on mdeium for another few minutes until it begins to become fluffy. Beat in the vanilla and 1 TBS cream, only adding the second one if needed until you have a frosting of spreading consistency.
*Chocolate Buttercream Frosting*
Makes 2 cups
This is a creamy and delicious frosting that goes well on cakes and cookies. It makes enough to frost a whole double layer cake. If you are only wanting enough to frost some cookies, the recipe can very easily be cut in half. You decided just how chocolately you want it to be by the amount of cocoa you decide to use.
1/2 cup butter, softened
2 2/3 cups icing sugar, sifted
1/3 cup single cream or milk
1 tsp vanilla
Choose ONE of the following:
1/3 cup unsweetened cocoa powder, sifted (for light)
1/2 cup unsweetened cocoa powder, sifted (for medium)
3/4 cup unsweetened cocoa powder, sifted (for dark rich)
Place the butter into a large bowl and cream it until light and fluffy. Beat in the icing sugar, cocoa powder and vanilla, alternately with the milk or cream, only adding as much liquid as you need to get the consistency you desire. You may not need it all, and , in the case of the dark rich frosting, you may even need a bit more.