Need a cake that will serve a large crowd? This is the ideal party cake. It's extremely moist and isn't overly sweet. It comes together easily too; no creaming butter or separating eggs. The chocolate buttermilk background is superb and few secret additions make this recipe unique. Try it and let me know what you think!
Ingredients
1/2 cup butter, unsalted
1/2 cup vegetable oil
1/4 cup cocoa powder
1 cup strong coffee
2 cups all-purpose flour
2 cups white sugar
1/2 cup buttermilk
2 eggs, lightly beaten
1 tsp soda
1/2 tsp vanilla extract
2 tsp chocolate extract
parchment paper
15X10X2" jelly roll pan
Fudgy Frosting Sauce:
1/2 cup butter
1/4 cup cocoa powder
1/3 cup buttermilk
pinch salt
1 tbsp dark corn syrup
1 tsp chocolate extract
4 cups powdered sugar, SIFTED
1 cup pecans, walnuts, or hazelnuts (optional), chopped and toasted
Instructions
Read Susie's Tips and Tricks below
1. Preheat oven to 350F.
2. In a medium saucepan bring to a boil: butter, oil, cocoa powder, and coffee. Pour chocolate 'sauce' over bowl with mixed flour and sugar; blend together.
3. Add buttermilk, eggs, soda, vanilla, and chocolate extract. Pour into a jelly roll pan 15X10X2 (line bottom with parchment paper). Place on middle rack in oven until baked through. Use a toothpick to confirm it's fully baked (approximately 16 to 22 minutes).
4. During the last 5 minutes of baking, create the fudgy frosting sauce. In a small saucepan, bring to a boil butter, cocoa powder, buttermilk, salt, and corn syrup. Remove from heat, add chocolate extract and powdered sugar. This will be a liquid sauce that hardens in a few minutes. Let cake cool.
Susie's Tips and Tricks
Add a tsp or two of cinnamon powder if desired to the flour mixture.
Its not necessary to use coffee, though it does give it a rich background. Use water if desired. You could even use Dr. Pepper or Cola!
If you don't have chocolate extract, I recommend you buy some. If you don't have it, then increase the vanilla.
Be sure to sift the powdered sugar; it will have lumps otherwise, it won't look as pretty.
I find that nuts taste a lot better if you lightly toast them before sprinkling on top. Nuts tend to lose their crunch when they are near soft ingredients.
You could make this cake in a traditional 9X13" pan.
You can freeze this cake for 2-3 days then, defrost and serve.
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