With the responsibility of undertaking the creation of your child’s birthday cake comes a basic yet really, the ultimate decision: what kind of cake am I going to make?
You would think that chocolate simply just pops to mind instantly and your decision is made. But start searching the internet for ideas and you are bombarded by recipes. Some have mayo, some have sour cream, others have coffee and others have none of those at all.
This one I grabbed from Epicurious because of the amazing rating it has and the positive comments. I wasn’t about to dabble in creating my own recipe for my son’s birthday, I had no time and no patience to be honest.
This is one amazing cake. Rich, sweet, dark, moist, this is the best chocolate cake I have tasted outside a restaurant and better than a lot I have tasted IN actual restaurants.
It will make 2 ten inch cakes for a layer cake or one very large specialty cake pan. I used 1 and a half times this recipe for my huge 16×16 square pan and it was perfect. The rest went into the little stars I used to hold candles with R2D2.
3 ounces semisweet chocolate
1 1/2 cups hot brewed coffee
3 cups sugar
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder (not Dutch process)
2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/4 teaspoons salt
3 large eggs
3/4 cup vegetable oil
1 1/2 cups well-shaken buttermilk
3/4 teaspoon vanilla
Kick the tires and light the fires to 300 degrees.
You can see above that I used Hershey’s cocoa, and now that I know the recipe is a definite keeper, I would invest in 3 ounces of better chocolate. And speaking of chocolate, you need to chop it up.
I made a fresh pot of coffee for this recipe, one for me, some for the recipe. It was a win-win situation.
Melt the chopped up chocolate in the hot coffee until it is completely dissolved and set aside.
Whisk together your dry ingredients.
Beat your eggs for 2-3 minutes, until they are thick and lemon colored. Time to add the oil, buttermilk and vanilla.
Once those are in, add the coffee/chocolate mixture slowly.
Then it’s time for the dry ingredients, dump them in and mix at a moderate speed until they are combined completely.
Grease and parchment line your cake pan.
This works so, so well. You can’t do this with a character cake pan, of course, since you need the contours of the shape, but when you are going for a straight shape? This saves a lot of tears, the cake pops out beautifully.
I greased the whole thing then cut out a square to lay on the bottom. Yes, I greased under the parchment paper.
Bake at 300 degrees until done. The original recipe says an hour to an hour ten, but that would have charred 10 inch cakes, so I am not sure how that was right. This monster took about an hour and it was a 16×16 pan and 1.5 times the recipe.
It just comes down to know your oven. The reason this recipe also appealed to me is I love longer baking at lower temperatures, when they work, they work.
The cake is done when a toothpick inserted in the middle comes out clean, or the middle springs back to the touch.
Create what you want!
Mmm. Leftover birthday cake. A birthday mom’s due reward.Print
- 3 ounces semisweet chocolate
- 1 1/2 cups hot brewed coffee
- 3 cups sugar
- 2 1/2 cups all-purpose flour
- 1 1/2 cups unsweetened cocoa powder not Dutch process
- 2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 1 1/4 teaspoons salt
- 3 large eggs
- 3/4 cup vegetable oil
- 1 1/2 cups well-shaken buttermilk
- 3/4 teaspoon vanilla
- Kick the tires and light the fires to 300 degrees.
- Get the chocolate and chop it up.
- Melt the chopped up chocolate in the hot coffee until it is completely dissolved and set aside.
- Whisk together your dry ingredients.
- Beat your eggs for 2-3 minutes, until they are thick and lemon colored. Time to add the oil, buttermilk and vanilla.
- Once those are in, add the coffee/chocolate mixture slowly.
- Then it’s time for the dry ingredients, dump them in and mix at a moderate speed until they are combined completely.
- Grease and parchment line your cake pan.
- Bake at 300 degrees until done.
- Serving Size: 12