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Chocolate Cake with Coffee Frosting

March 19, 2017

Chocolate Cake with Coffee Frosting

The richest and most appealing cake to true chocolate lovers, Beware!

5 oz unsweetened chocolate
½ cup buttermilk
1 cup sugar
1 egg, separated
½ cup butter, soft
1 cup light brown sugar
2 eggs, separated
2 cups sifted cake flour
1 tsp baking soda
½ tsp salt
¾ cup buttermilk
1 tsp vanilla

Preheat oven to 350 degrees F. Butter two 9 inch cake pans.

Over low heat, melt chocolate; add ½ cup buttermilk; whisk until smooth.
Add 1 cup sugar and 1 egg yolk. Stir constantly for 3 minutes or until the custard is thick and smooth. Cool.

Cream butter and brown sugar well. Add 2 egg yolks, one at a time. Re-sift cake flour with baking soda and salt. Add to butter mixture in 3 parts, alternating with ¾ cup butter milk. Stir the cooled custard and vanilla into the batter.

Beat 3 egg whites until still but not dry. Fold into batter. Pour into prepared pans.

Bake 25 to 30 minutes or until cake just begins to leave the side of the pans or centers spring to touch. Completely cool in pans before removing. Prepare frosting while cake is cooling.

Coffee Frosting

1 cup butter, soft
¼ tsp salt
¼ cup very strong coffee
3 cups confectioners’ sugar
2 tsp rum or brandy or a splash of rum or brandy extract

Combine all and beat until smooth. When cakes are completely cooled spread coffee frosting between layers, on top and sides of cake.


Variation: use 2 to 3 tsp instant coffee, dissolved in ¼ cup hot water in place of strong coffee.

Posted by The Deedol Collection….aka Granny’s Favorites Cookbooks


From → Uncategorized

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