BLACK COCOA CHOCOLATE ESPRESSO CAKE
BLACK COCOA CHOCOLATE ESPRESSO CAKE
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| BLACK COCOA CHOCOLATE ESPRESSO CAKE |
This is BEAUTIFUL I’ve never seen black cocoa but I’m completely intrigued. Chocolate and coffee is one of the most perfect flavour combinations. Seriously amazing!
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INGREDIENTS
FROSTING:
1. 12 oz cream cheese softened
2. 3 lb powdered sugar
3. 1½ cup butter softened
4. 4½ tsp espresso powder
5. 3 Tbsp Kahlua (coffee liqueur)
CAKE:
1. 2½ cups cake flour
2. 2 cups sugar
3. 4 large eggs
4. ¾ cup vegetable oil
5. 1 Tbsp vanilla paste
6. 1¼ cup brewed coffee, cooled.
7. ¼ cup + 2 Tbsp cocoa powder
8. ¼ cup + 2 Tbsp black cocoa powder
9. 1 tsp baking powder
10. 1 tsp baking soda
11. 1 tsp salt
INSTRUCTIONS
1. First Pre heat oven to 350 degrees F
2. Second Lightly grease 2 - 7 inch cake pans and line bottoms with parchment.
3. Next In bowl of mixer add the flour, sugar, cocoas, baking powder, baking soda and salt.
4. Fourth In a medium bowl add the eggs, oil, vanilla and coffee, stir to combine.
5. Fifth With mixer on low slowly pour the liquids into the dry ingredients.
6. Sixth Switch up to medium speed, mix until well combined.
7. Pour evenly into prepared pans.
8. Bake 38-42 minutes or until toothpick inserted comes out clean.
9. Cool completely.
10. FROSTING:
11. Cream butter and cream cheese until light and fluffy.
12. Add the espresso powder, continue mixing.
13. Slowly add in the powdered sugar one spoonful at a time.
14. Add in the Kahlua, continue mixing for about 2-3 minutes until frosting is creamy and smooth.
15. ASSEMBLY:
16. Cut off the round tops of cakes if need be.
17. Cut each cake horizontally to make a total of 4 layers.
18. Lay first cake layer on cake plate/board (add a bit of frosting underneath to hold the cake in place).
19. Spread or pipe a layer of frosting making sure to go to the edges, repeat with the remaining 3 layers.
20. With remaining frosting coat the sides of the cake using offset spatula.
21. Pipe shell border around the bottom, I used piping tip Wilton 2D.
22. Pipe decoration on the top, I used piping tip Wilton 2D. I did a shell border around the outside perimeter, then repeated by alternating the direction working my way inward toward the center of the cake.
23. Sprinkled with Wilton gold sugar pearls.
24. Keep cake in cool dry place until serving, can be refrigerated.
