Celebration Chocolate Cake/Friday Night Cooking Classes

Celebration Chocolate Cake/Friday Night Cooking Classes

Welcome to this Celebration Chocolate Cake/Friday Night Cooking Classes with Luke, our first male chef to join Amber on FNCC. We are so happy to have him. This recipe is from a baking course I took eons ago, actually back in 1994.

It was a great day I remember full of wonderful recipes and great ideas. Unfortunately, the icing went weird after a very short period of time and I don’t know why. It was beautiful and glossy and then went grainy looking, still tasted smooth and good though. Any suggestions as to what I did wrong???

This is not my specialty as I have an allergy or sensitivity to caffeine but I thought it would be fun for the kids. The cake mix was an interesting and great way for the kids to do it but I wouldn’t recommend the icing recipe. Unless we did something wrong??? I would love your comments so I left the recipe here for you to see.

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Yield: 2 - 9 Inch Cakes

Celebration Chocolate Cake/Friday Night Cooking Classes

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This recipe is from a baking course I took eons ago, actually back in 1994. It was a great day I remember full of wonderful recipes and great ideas. Unfortunately, the icing went weird after a very short period of time and I don’t know why. It was beautiful and glossy and then went grainy looking, still tasted smooth and good though.

Prep Time 20 minutes

Cook Time 40 minutes

Additional Time 10 minutes

Total Time 1 hour 10 minutes

Ingredients

• Group 1
• 1 3/4 cups white sugar
• 1 cup buttermilk
• 1 cup butter, softened to room temperature
• 1 1/2 tsp. vanilla
• 3 cups cake flour (do not use all-purpose flour)
• Group 2
• 2 large eggs
• 3/4 cup sifted cocoa powder
• 2 tsp. baking soda
• 1/4 tsp. salt
• 1 cup boiling strong coffee
• Double Rich Chocolate Frosting
• 1 cup soft butter
• 2 cups icing sugar
• 1 1/4 cup sifted cocoa
• 2 tsp. vanilla
• 2-4 tsp. milk
• 2 Tbsp. hot coffee

Instructions

Group 1 & 2

1. Heat oven to 325F.
2. Grease and line with greased wax paper circles, two 9″ cake layer pans.
3. Add ingredients to a large mixing bowl by alternating between group 1 and group 2.
4. So, first in the bowl would be sugar, then eggs, then buttermilk, etc.
5. Don’t mix until all ingredients are layered into the bowl beat one minute with an electric mixer at medium speed, scraping down the sides of the bowl as needed.
6. Pour batter into prepared cake pans.
7. Tap pans on counter to release air bubbles.
8. Bake for 40 min. or until cakes just start to shrink slightly from the sides of the pans and are springy to touch.
9. Cool the cakes in pans for 10 min. Then invert and remove and cool completely.
10. Frost with icing as you wish. This cake also freezes well.
    

Double Rich Chocolate Frosting

1. Place the first three ingredients in a food processor and blend for 4 seconds.
2. Add just enough liquid to make soft fluffy icing. Blend until smooth.
   

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving:Calories: 505Total Fat: 25gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 85mgSodium: 422mgCarbohydrates: 64gFiber: 2gSugar: 38gProtein: 6g

Recipe calculation was provided by Nutritionix and is estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.

Adapted from a Joanne Good recipe.