Daddy loves anything chocolate.... ;)
so naturally he always request chocolate cake
for his Birthday! I have tried quite a few different recipes
over the years for chocolate cake.... but after finding this
one I have not really looked any further....
for the simple reason that it is simply scrumptious every time,
moist, decadent and rich in flavor.... perfect for a Birthday or any
special occasion. I hope you enjoy the recipe.... and if you ever
decide to make it that you will bless many with it!
chocolate cake amidst presents...... ;)
.....and now for the recipe.....
Beatty's Chocolate Cake
recipe courtesy~ Ina Garten nocoupons- 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
Preheat the oven to 350 degrees. Butter two 8-inch round cake pans. Line with parchment paper, the butter and flour the pans.
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 the 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 (I cooked mine for 25-26 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 one 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.
CHOCOLATE FROSTING
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
Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature. 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~ Enjoy!!
Oh.... ;)
and for our dinner entree we feasted upon these delights.....
Endive, Pear, and Roquefort SaladThis is one of my favorite salads to make...... it is SO
easy to make and yet so elegant & wonderfully delicious!!!
..... you can find the recipe
here
and last but not least....
I was truly impressed with this dish...
Pan Sauteed Filet Mignon with Caramel-Brandy
Mushroom SauceIt was my first time making it and I was quite happy
with the results.... I cut the brown sugar down
to about 4-5 Tablespoons..... and it was deee-licous!!!
.....you can also find the recipe
here
Well I hope all of you are doing well....
Many Blessings to all of you!!!!!
"Praise the LORD, for the LORD is good; sing praise to his name, for that is pleasant." -Psalm 135:3
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