Chocolate & Espresso B-Day Cake
Am I the only one so excited about every new cake I make? I always say that exactly this particular cake is the best I have ever made! There is something magical about making a cake. First of all, cakes are beautiful. Secondly, you never know exactly whether it all will go right. Sometimes it just doesn’t work (especially on the stage of making a frosting – I own that frostings are my weak point). But the most thrilling part is assembling. Actually, I never know how my cake will look like. I can picture every detail in my head and live with it for a week. But when the time comes and I begin layering the cake, usually I end up with something completely different. Isn’t it magic? Magic of creation.
Besides, my father can’t stand up against anything chocolate.
1. Linda recommends using salted butter in this recipe for both cake layers and frosting, while a combination of chocolate and salty flavors is already the classics (at least for me, as you could have noticed already). I always add a pinch of salt into any cake batter (if use unsalted butter), because salt help sugar to react more intense with other ingredients. But if you don’t like salty notes in chocolate frosting, you can totally leave it out in .
2. To make this cake I’ve used only one 6-inch pan (don’t have time to buy the second one…it might be a good Christmas present for myself!:) ). I have just divided the batter in two batches(450 ml each) and baked the layers one after another.
3. This is an important one! In the book Linda says to bake cake layers for 30 -35 minutes at the temperature of 350 F (180°C). After 30 minutes of baking I still had completely uncooked batter. I had to bake each batch for 60 minutes. Maybe it is my oven, or my pan (it remains a secret for me). So, be very patient and after 30 minuter check the layers with a toothpick, if it comes out clean – perfect. If not, continue baking until the cake is ready.
Chocolate and Espresso B-Day Cake
makes one 6-inch (15 cm) 4-layer cake
slightly adapted from Lomelino’s Cake by Linda Lomelino
for the cake
75 g salted butter, melted and cooled to room temperature (see Notes)
2 cups flour
2/3 cup cocoa powder
1 1/2 tsp baking powder
1 2/3 cups granulated sugar
2 medium eggs
1/4 cup + 2 tbsp milk
2/3 cup espresso or boiling water
for chocolate and espresso frosting
200 g dark (70%) chocolate
320 g salted butter, room temperature (see Notes)
1 1/2 cup confectioners’ sugar
2/3 cup cocoa powder
1/2 tsp vanilla extract
4 tbsp espresso (or whipping cream, for a milder flavor)
To make the cake
- Preheat the oven to 350 F (180°C)
- Butter and dust with cocoa powder two 6-inch cake pans (see Notes).
- Sift together in a large bowl all dry ingredients, beat in eggs, milk, coffee and butter.
- Divide the batter between two prepared pans.
- Bake for 30-35 minutes (see Notes!)
- Let cool for 15 minutes in the pans, unmold onto the wire rack and let cool completely before assembling.
To make chocolate and espresso frosting
- Melt the chocolate on in a double boiler (see Notes) and let cool to room temperature.
- Beat the butter until light and creamy, add confectioners’ sugar and cocoa powder in small batches, beating well after each.
- Mix in melted chocolate and vanilla extract.
- Add gradually espresso or whipping cream and beat until the frosting is smooth (about 2 minutes).
- If the top of the layers is rounded, even it out with the knife. Then cut each layer in half so that you have four cake layers.
- Fill the cake with chocolate and espresso frosting, leaving some to cover the cake.
- Make a crumb coat and refrigerate the cake for 20 minutes. After the cake has chilled, spread the remaining frosting around the cake.
– Xo xo.