Monday, September 26, 2011

Chocolate Cake with Caramel Icing and Vanilla Buttercream

Chocolate Cake 
2 1/4 cups all-purpose flour
2 1/4 cups granulated sugar
1 cup plus 2 tablespoons unsweetened cocoa powder
2 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
6 tablespoons canola oil
1 cup plus 2 tablespoons buttermilk
1 cup plus 2 tablespoons brewed coffee
3 large eggs, at room temperature
1 tablespoon pure vanilla extract

Preheat the oven to 350˚F.  Grease 3 8-inch cake pans and line with parchment circles. 
Combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt in a mixing bowl. Mix briefly on a low speed to blend. Add the oil, buttermilk, brewed coffee, eggs, and vanilla. Mix on a medium speed until the ingredients are well incorporated. Divide the batter evenly between the pans. Bake 20-25 minutes. Let cool for 15 minutes once done and then invert the cakes onto wire racks to cool completely. Remove the parchment paper. Ice with the caramel icing in between the layers and the vanilla buttercream over the completed layers.
Source: Annie's Eats

Caramel Icing
1/2 cup unsalted butter
1/2 cup packed light brown sugar
1/2 cup packed dark brown sugar
1/4 cup milk
2 cups confectioner's sugar, sifted
1 teaspoon pure vanilla extract

Place the butter, light brown sugar, and dark brown sugar in a medium sized saucepan over medium heat. Stir and cook until the mixture comes to a boil, about 2 minutes. Add the milk, stir, bring the mixture back to a boil, and remove the pan from the heat. Add the confectioner's sugar and vanilla extract. Beat with a wooden spoon until smooth.
Use immediately to frost the cake only in the middle and on the top. If the frosting hardens, place back over low heat and stir until soft.
Source: adapted from The Cake Mix Doctor

Vanilla Buttercream
1/2 cup unsalted butter, room temperature
3 3/4 cups confectioner's sugar, sifted
3 tablespoons milk
2 1/2 teaspoons pure vanilla extract

Place the butter in a mixing bowl. Beat on a medium speed until fluffy. Add the confectioner's sugar, milk, and vanilla extract and beat until well blended, starting on a low speed and gradually increasing to a high speed, scraping the sides of the bowl every so often. If the frosting is too stiff, add just a bit more milk.
Pipe only onto the sides of the cake.
Source: adapted from The Cake Mix Doctor

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