“Be inspired to create masterpieces from
your own kitchen”. |
Chocolate Butter CakeThis recipe for chocolate butter cake results in a rich, dense, moist and sturdy cake, useful in a number of applications.
These attributes make this a great cake to use with layered cakes, and as layers in a mousse cake. It has this moist density that just complements the creaminess of the mousse layers. 
|
But if you decide to just simply cover it with a ganache icing or buttercream, I'm not mad at you. I might even come over and get myself a slice. Add about 3 tablespoons to an 1/8 cup of simple syrup for each layer of cake.
|
Spoon it on, or use a pastry brush and you will see those holes fill up. This is where the additional moisture will come from. Once you skim/slice the crust/top layer from each cake layer, you will see the sponginess of your cake. |
A Little Something About Cocoa Powder
|
I used Dutch processed cocoa for this recipe. This makes the use of baking soda unnecessary, because the acid from baking soda, needed for leavening, is already present in the Dutch processed cocoa powder. However, if you happen to have only natural cocoa powder, add 2 tsp of baking soda, in addition to, 1/2 tsp baking powder. Dutch-process cocoa powder is made from cacao beans that have been washed with a potassium solution, to neutralize their acidity. Natural cocoa powder is made from cocoa beans that are simply roasted, then pulverized into a fine powder. |
Left: Natural cocoa Powder. Right: Dutch processed cocoa powder
|
Since the acidity has not been tempered in natural cocoa powder, you're going to need an alkali, found in baking soda, in your recipes.
Dutch-process cocoa is used with baking powder because it doesn’t react to baking soda like natural cocoa does. Dutch processed cocoa powder is darker in color, than natural cocoa powder, however, all you'll need to do is to read the label to find what you need .
Dutch-process cocoa is used with baking powder because it doesn’t react to baking soda like natural cocoa does. Dutch processed cocoa powder is darker in color, than natural cocoa powder, however, all you'll need to do is to read the label to find what you need .
|
Your Mise' En Place' |
Remember your step ones, your mise' en' place', before you get to Step 1. Always grease and flour your baking pans. Always preheat oven to 350°F, first. Always sift the flour, and set aside. Always measure out all of your ingredients first. Always make sure your ingredients are room temperature. And of course, your tools and workhorses. |
|
|
Scroll Down for Recipe !
|
Tips for Preparation
Before getting started, check out these preparation tips
|
Tips from Step 1
The Coffee & Cocoa Powder |
The hot cocoa & coffee mixture should be smooth after whisking. Also, make sure this mixture is not hot, but at room temperature before adding to batter, during Step 5 . The combination of coffee & chocolate is referred to as mocha. Coffee offers this extra something that just complements the chocolate so well. You can use coffee straight from the coffee pot, just make sure it's strong. You can also use instant coffee or my favorite convenient go to, espresso powder. |
|
Tips from Step 2
Sifting & Greasing Always grease and flour your baking pans. Always preheat oven to 350°F, first.
Always sift together flour, baking powder, and salt together. Set aside until needed. 
|
|
Tips from Steps 3&4
About the butter, sugar, and eggs The purpose to this whole process of beating the butter & sugar till light and fluffy, plus adding the eggs, one at a time, is to create an emulsion.
The emulsion improves the balanced distribution of these ingredients at the molecular level, creating the tender texture we like in a cake. |
|
When adding the eggs, don't add them too quickly, or while still cold. Doing so could break your emulsion. Your eggs should always be room temperature. Add your eggs one at a time, making sure to thoroughly beat the mixture for about 1 minute, after each egg addition.
|
Tips from Step 5
Adding the flour mixture & coffee mixture On low speed, add the sifted dry ingredients to the sugar and butter mixture..
... alternating with the cocoa, coffee mixture. To help maintain your emulsion, mix only just until the batter is smooth. |
|
|
Tips for Step 6
Baking Time 
|
Pour the batter into prepared pans. Bake in preheated oven set at 350°F and bake for 25 minutes. Do the toothpick test to check for doneness. |
|
And your last step... Cool cake on your rack, completely before using. Don't eat that cake yet! You have to finish it, now. |
|
|
And there you have it, a beautiful, moist chocolate cake. Ice it with Chocolate Buttercream, or Italian Buttercream.
Great with ice cream, a dollop of whipped cream, or a cold glass of ice milk. Yes, I said ice milk. Yes! |
Iced with Chocolate Buttercream
|
There's nothing like that ice cold taste of milk, after eating a cake like this. Oh, the decadence. So good. A perfect excuse to invite a friend over, and chat it up over a nice slice of chocolate cake.
Chocolate Butter CakeEat. Share. Gift.
|
|
|
|
|
Chocolate Butter Cake 
Make sure all ingredients are room temperature.
Procedure Step 1 In a small bowl, bloom the cocoa powder by adding the hot coffee and whisk until smooth. Cool to room temperature. Step 2 Grease and flour the baking pans. Preheat oven to 350°F. Then sift together flour, baking powder, and salt. Set aside. Step 3 Beat the butter and sugar, on high speed, until light and fluffy. Step 4 On medium speed, slowly add the eggs and vanilla. Add the eggs one at a time, beating well after each addition. Step 5 On low speed, add the dry ingredients to the sugar and butter mixture, alternating with the cocoa, coffee mixture. Mix until smooth. Step 6 Pour the batter into prepared pans. Bake in preheated oven set at 350°F and bake for 25 minutes. Cool cake on your rack, completely before using. |
Put Something on Your Cake
Put Something in Your Cake
|
