Bittersweet Chocolate Cake with Brown Sugar Buttercream Frosting
From trigger 15 years ago
- 25 minutes to make
- Serves 12
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 culinary cast so this isn't the time to cut corners. Read more And, as with any cake, keep a close on the baking time, especially the last few minutes to avoid over baking it. See less
Ingredients
- Makes 1-two layer 9-inch cake or 24 cupcakes shopping list
- brown sugar butter cream frosting makes this the ultimate chocolate lover's dessert. shopping list
- ½ cup brewed coffee shopping list
- ½ cup milk shopping list
- 2 teaspoons pure vanilla extract shopping list
- 2 ½ cups all-purpose flour shopping list
- 1 ½ teaspoon baking soda shopping list
- ½ teaspoon salt shopping list
- ¾ cup unsalted butter, slightly softened shopping list
- ½ cup white sugar shopping list
- ½ cup brown sugar shopping list
- 3 large eggs, at room temperature shopping list
- 5 ounces bittersweet chocolate, melted shopping list
- FOR THE brown sugar butterCREAM frosting shopping list
- 3 large egg whites at room temperature shopping list
- 3/4 teaspoon salt shopping list
- 1 cup packed dark brown sugar shopping list
- 1/2 cup water shopping list
- 1/2 teaspoon fresh lemon juice shopping list
- 3 sticks (1 1/2 cups) unsalted butter, cut into pieces and softened shopping list
- 2 teaspoons vanilla shopping list
How to make it
- 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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The Rating
Reviewed by 7 people-
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
leebear
in Brookpark loved it
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Sounds like a luscious cake! Love the use of coffee here! Saved and high 5!
juels
in Clayton loved it
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Mmmmmm mmmmm mmm good ,,,,,,,,,,,,love it michael ..............yummmmmm
five forks plus
TINK
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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