I would not use the frosting recipe again. There is so much butter in it , that when it is refrigerated, it turns to it's previous butter state - which is solid. Yuck. Also, the coffee in the frosting is too much; I would omit it completely.
Finally, I decided to stuff the cake with Bavarian cream. I like it a lot, but it made too much. I would cut this half.
Overall, the cake recipe is great - I will definitely make it again.
By the way, this is a terrible picture - don't judge the recipe by what it looks like, I promise it's good!
Source: Food Network
- Butter, for greasing the pans
- 1 3/4 cups all-purpose flour, plus more for pans
- 2 cups sugar
- 3/4 cups good cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup buttermilk, shaken
- 1/2 cup vegetable oil
- 2 extra-large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup freshly brewed hot coffee
- Chocolate Buttercream, recipe follows
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
- 6 ounces good semisweet chocolate (recommended: Callebaut)
- 1/2 pound (2 sticks) unsalted butter, at room temperature
- 1 extra-large egg yolk, at room temperature
- 1 teaspoon pure vanilla extract
- 1 1/4 cups sifted confectioners' sugar
- 1 tablespoon instant coffee powder
In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.
Bavarian Cream Filling
2 small boxes instant French Vanilla pudding mix
3/4 cup cold milk
1 (12 ounce) container Cool Whip, thawed
Blend the cream cheese until smooth, then add milk slowly. Beat in pudding mixes until completely blended. Fold in the whipped topping. Refrigerate until needed.
Use for filling cream puffs, clairs, sweet yeast rolls, coffee cakes or cakes, etc.
Note: You can make a chocolate version by using chocolate puddings and chocolate flavored whipped topping, or by adding chocolate milk drink powder or even cocoa (add confectioners' sugar in the cream cheese) or by melting milk chocolate or semisweet chocolate to add with the cream cheese.
Many variations can be made using this basic recipe. A coffee version can be made using instant coffee dissolved in the milk. Mocha is made using instant coffee in the chocolate version. Try butterscotch or lemon pudding mixes.
Keep refrigerated after mixing or using in a recipe.