Recipe

Bittersweet Chocolate Cake With Brown Sugar Buttercream Frosting Recipe

	Trigger / All my dishes 10 months, 3 weeks ago This chocolate extravaganza will bring a smile to any chocoholic. Adding coffee or espresso livens up the chocolate's intensity. When choosing your chocolate, opt for a high-quality, bittersweet brand. After all, it is the main star in this culinar... More Prep:15m Cook:25m Servings:12	Trigger
	buttercream choclate

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Fans

minitindel

leebear

bluewatera

juels

jett2whit

sunflower4

meals4abby

Ingredients

Makes 1-two layer 9-inch cake or 24 cupcakes

Brown Sugar butter cream frosting makes this the ultimate chocolate lover's dessert.

½ cup brewed coffee

½ cup milk

2 teaspoons pure vanilla extract

2 ½ cups all-purpose flour

1 ½ teaspoon baking soda

½ teaspoon salt

¾ cup unsalted butter, slightly softened

½ cup white sugar

½ cup brown sugar

3 large eggs, at room temperature

5 ounces bittersweet chocolate, melted

FOR THE BROWN SUGAR BUTTERCREAM FROSTING

3 large egg whites at room temperature

3/4 teaspoon salt

1 cup packed dark brown sugar

1/2 cup water

1/2 teaspoon fresh lemon juice

3 sticks (1 1/2 cups) unsalted butter, cut into pieces and softened

2 teaspoons vanilla

Directions

FOR THE CAKE

Preheat oven to 350ºF.

Grease and flour sides of a 9-inch by 2-inch round cake pan.

Place a round of parchment in the bottom of the pan; set aside.

Whisk the coffee, milk and vanilla extract together in a small bowl; set aside.

Whisk the flour, baking soda and salt together in a medium bowl; set aside.

In the bowl of your Stand Mixer, cream the butter and sugars until light and fluffy.

Add the eggs, one at a time, beating well after each addition.

On low speed, pour in the melted chocolate. Increase speed to high and beat until mixed well.

Add 1/3 of the flour mixture and beat well.

Add 1/3 of the milk mixture and beat well.

Repeat, alternating dry and wet ingredients, scraping the sides of the bowl and beating well after each addition.

Divide the batter evenly into prepared pans.

Bake for 20 to 25 minutes or until a toothpick inserted in center comes out clean.

Let cool in pan for 10 minutes, then invert onto a wire rack and cool completely before frosting.

FOR THE FROSTING

Combine egg whites and salt in a large bowl.

Stir together brown sugar and water in a small heavy saucepan and bring to a boil over moderately high heat, washing down side of pan with a pastry brush dipped in water.

When sugar syrup reaches boil, start beating whites with an electric mixer at medium-high speed until frothy, then add lemon juice and beat at medium speed until whites just hold soft peaks.

(Do not beat again until sugar syrup is ready.)

Meanwhile, put candy thermometer into sugar syrup and continue boiling until syrup reaches 238–242°F.

Immediately remove from heat and pour into a heatproof 1-cup glass measure.

Slowly pour hot syrup in a thin stream down side of bowl into egg whites, beating constantly at high speed.

Beat meringue, scraping down bowl with a rubber spatula, until meringue is cool to the touch, about 6 minutes. (It’s important that meringue is properly cooled before proceeding.)

With mixer at medium speed, gradually add butter 1 piece at a time, beating well after each addition until incorporated.

(If meringue is too warm and buttercream looks soupy after some of butter is added, briefly chill bottom of bowl in a large bowl filled with ice water for a few seconds before continuing to beat in remaining butter.)

Continue beating until buttercream is smooth.

(Mixture may look curdled before all of butter is added, but will come back together before beating is finished.)

Add vanilla and beat 1 minute more.

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Comments

leebear 10 months, 3 weeks ago said:
GREAT RECIPE!I LOVE YOUR TIPS FOR BAKING!I ALSO TRY TO GIVE HELPFUL TIPS WITH MY RECIPES.LOVE THE COFFE AND CHOCOLATE COMBO!THANKS - CAROL LEE

juels 10 months, 3 weeks ago said:
Sounds like a luscious cake! Love the use of coffee here! Saved and high 5!

minitindel 10 months, 3 weeks ago said:
Mmmmmm mmmmm mmm good ,,,,,,,,,,,,love it michael ..............yummmmmm

five forks plus

TINK

meals4abby 10 months, 3 weeks ago said:
Oh thank you so much for this one. I just love bittersweet chocolate!! I've always liked dark chocolate over milk chocolate and I know I'm going to love this!

bluewaterandsand 10 months, 3 weeks ago said:
Superb!

conner909 9 months, 3 weeks ago said:
Looks delicious, Michael, and I like the unusual frosting with the cake!

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