Wednesday, April 3, 2013

Chocolate-Chocolate Cake...or Cupcakes

I made this cake last year for my husband's birthday. It works great for cupcakes as well.

For the Cake:
2½ cups + 1 tablespoon all-purpose flour
3 cups granulated sugar
1 cup + 2 tablespoons Dutch-process cocoa powder
1 tablespoon baking soda
1½ teaspoons baking powder
1½ teaspoons salt
3 eggs, at room temperature
1½ cups 1% milk
3 teaspoons apple cider vinegar (into milk 10-15 minutes ahead)
1½ cups strong black coffee, hot
¾ cup vegetable oil
4½ teaspoons Bourbon
vanilla extract

For the Cream cheese Icing:
1 package Cream Cheese-at room temperature

1bag powdered sugar
1 cup unsalted Butter at room temperature
2 teaspoon clear vanilla extract
half and half (to thin icing desired consistency)
(Use food coloring if desired to color white icing)**I used varying amounts of cornmeal blue to achieve the ombre hues.


Preheat oven to 375 degrees F. Grease six 8-inch round cake pans, line the bottoms with rounds of parchment paper, grease the parchment, then flour the insides of the pans, tapping out excess; set aside.

In the bowl of an electric mixer, sift together the flour, sugar, cocoa, baking soda, baking powder and salt. In a medium bowl, whisk together the eggs, milk-with vinegar already added 10 minutes ahead), coffee, oil and vanilla.

Add the wet ingredients to the dry ingredients and mix for 2 minutes on medium speed. Scrape the sides and bottom of the bowl and mix for an additional 20 seconds (the batter will be very thin).

Divide the batter evenly among six prepared pans (greased & floured). I use a 1 cup scoop, & add just under two cups to each pan, then divide what’s left over evenly. Bake for 20 minutes and rotate the pans in the oven. Continue to bake until a toothpick inserted into the center of one of the cakes comes out almost clean (with a few moist crumbs), about 12 more minutes. Cool the cakes (in the pans) on wire racks for 20 minutes, then carefully turn them out onto cooling racks to cool completely. I chill the cake prior to icing. Sometimes I also brush each layer with a Chocolate flavored liquor.

Cream Cheese Icing: Beat the butter, cream cheese, and powdered sugar on low speed until blended together, about 1 minute. Add the clear vanilla extract and increase the speed to medium-high; beat for 3 minutes. Stop the mixer, and scrape down the sides. Continue to mix on a low speed until well combined, and light and fluffy. Scrape the bowl as necessary. Ice your cake & serve.


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