Dark and Moist Chocolate Cake Bliss

Audrey Hepburn once said — ‘Let’s face it, a nice creamy chocolate cake does a lot for a lot of people; it does for me.’ Personally, I’d like to think that calories do not exist in chocolate cake. I mean, they really shouldn’t. Like Hepburn, chocolate cake does wonders for me, or at least enough to haul the massive ‘chocolate cake’ flares I get from time to time that leave me in utter, utter despair for a mouthful. In desperate times, nothing but the soothing comfort of butter and espresso whipped up and layered on top of a soft, rich chocolate cake can fulfill what I call my ‘true therapeutic moment’. Go ahead and give this cake a try, I promise my rambling will make sense soon after.

Dark and Moist Chocolate Cake (a PC recipe)

Total time: 90 minutes

Recipe

Ingredients

Cake
1 3/4 cups (425 mL) all-purpose flour
2 cups (500 mL) granulated sugar
3/4 cup (175 mL) PC BLACK LABEL COCOA POWDER UNSWEETENED
2 tsp (10 mL) baking soda
1 tsp (5 mL) baking powder
1 tsp (5 mL) salt
1 cup (250 mL) buttermilk
1/2 cup (125 mL) canola oil
2 eggs
1 tsp (5 mL) PC BLACK LABEL MADAGASCAR BOURBON PURE VANILLA EXTRACT
1 cup (250 mL) hot strong brewed coffee
 Icing 
1 1/4 cups (300 mL) PC BLACK LABEL VENEZUELA ORIGINE DARK CHOCOLATE COUVERTURE
1 cup (250 mL) PC BLACK LABEL NORMANDY STYLE UNSALTED CULTURED BUTTERsoftened
1 egg yolk
1 tsp (5 mL) PC BLACK LABEL MADAGASCAR BOURBON PURE VANILLA EXTRACT
1 cup (250 mL) icing sugar
2 tsp (10 mL) instant espresso powder

Process

Cake
 1. Preheat oven to 350°F (180°C). Grease two 8-inch (1.2 L) round cake pans and line bottoms with parchment paper. Grease parchment paper; dust inside of pans with flour.

2. In bowl of stand mixer fitted with paddle attachment, add flour, sugar, cocoa, baking soda, baking powder and salt; mix together on low speed until combined.

3. In medium bowl, whisk together buttermilk, oil, eggs and vanilla. With the mixer on medium-low, gradually add buttermilk mixture to flour mixture until just combined, scraping down side of bowl with rubber spatula. Reduce speed to low; gradually pour in hot coffee and mix until just combined. Spoon mixture equally into prepared cake pans. Bake in centre of oven for about 35 to 40 minutes or until tester inserted in centre comes out clean. Cool cakes in pans for 30 minutes. Turn out onto wire racks to cool completely; peel off parchment paper.

Icing
4. Place couverture in small microwaveable bowl. Heat on HIGH for 1 to 1½ minutes, stirring every 30 seconds, or until melted; set aside to cool.

5. In bowl of stand mixer fitted with paddle attachment, beat butter on medium-high speed until smooth and fluffy. Beat in egg yolk and vanilla for 1 minute. Reduce speed to low; gradually beat in icing sugar until combined and smooth, scraping down side of bowl with rubber spatula. Increase speed to medium; beat in cooled couverture until combined. Dissolve instant espresso in 2 tsp (10 mL) hot water; immediately add to icing, beating on medium speed until combined.

6. Place one cake upside down on cake plate. Spread top and sides with half of icing. Place second cake upside down on top of first cake. Spread the top and sides with remaining icing.

Lessons Learned: There were no lessons in this recipe. I am still in the process of perfecting equal-part icing on a non-wobbly cake. It is truly a delicious recipe. Endless videos have been watched for icing tricks here and there.

Recipe taken from: http://www.bloorstreetmarket.ca/LCLOnline/recipes.jsp?prepTimeId=100126&type=details&courseId=6&recipeId=lclor87022&

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