Tuesday’s Treat….

I am Day 2- in a major 28 day cleanse, so the last thing I should be thinking about is cake. However-a girl has got to dream and besides… right before I went into  major  food deprivation mode which includes no bread, no meat, no caffeine, no sugar, no “ANYTHING THAT REMOTELY TASTES GOOD-I made this cake courtesy of Ina Garten. Here’s the deal-e-oh on this recipe from Ina..It is amazing. …and the best part -SO EASY! Just follow the recipe-no really…just follow it word for word (something I don’t usually do) and I promise… you will be serving one of the best chocolate cakes on the planet. My dinner guests DIED over how fabulous it tasted and the frosting is heaven.  Enjoy!!!

Cake

  1. 1 3/4 cups all-purpose flour, plus more for dusting
  2. 2 cups sugar
  3. 3/4 cup unsweetened cocoa powder
  4. 2 teaspoons baking soda
  5. 1 teaspoon baking powder
  6. 1 teaspoon kosher salt
  7. 1 cup buttermilk
  8. 1/2 cup vegetable oil
  9. 2 large eggs
  10. 1 teaspoon pure vanilla extract
  11. 1 cup freshly brewed hot coffee

Frosting….

  1. 6 ounces semisweet chocolate, coarsely chopped
  2. 2 sticks (1/2 pound) unsalted butter, at room temperature
  3. 1 large egg yolk
  4. 1 teaspoon pure vanilla extract
  5. 1 cup plus 1 tablespoon confectioners’ sugar, sifted
  6. 1 tablespoon instant coffee granules

Directions:

  1. Preheat the oven to 350°. Butter two 8-inch round cake pans and line them with parchment paper; butter the paper. Dust the pans with flour, tapping out any excess.
  2. In the bowl of an electric mixer fitted with a paddle, mix the flour with the sugar, cocoa powder, baking soda, baking powder and salt at low speed. In a medium bowl, whisk the buttermilk with the oil, eggs and vanilla. Slowly beat the buttermilk mixture into the dry ingredients until just incorporated, then slowly beat in the hot coffee until fully incorporated.
  3. Pour the batter into the prepared pans. Bake for 35 minutes, or until a toothpick inserted in the center of each cake comes out clean. Let the cakes cool in the pans for 30 minutes, then invert the cakes onto a rack to cool completely. Peel off the parchment paper.
  4. In a microwave-safe bowl, heat the chocolate at high power in 30-second intervals, stirring, until most of the chocolate is melted. Stir until completely melted, then set aside to cool to room temperature.
  5. In the bowl of an electric mixer fitted with a paddle, beat the butter at medium speed until pale and fluffy. Add the egg yolk and vanilla and beat for 1 minute, scraping down the side of the bowl. At low speed, slowly beat in the confectioners’ sugar, about 1 minute. In a small bowl, dissolve the instant coffee in 2 teaspoons of hot water. Slowly beat the coffee and the cooled chocolate into the butter mixture until just combined.
  6. Set a cake layer on a plate with the flat side facing up. Evenly spread one-third of the frosting over the cake to the edge. Top with the second cake layer, rounded side up. Spread the remaining frosting over the top and side of the cake. Refrigerate for at least 1 hour before slicing.

Make Ahead The frosted cake can be refrigerated for 2 days. Let stand for 1 hour before serving.

 

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