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.
- 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
Group 1 & 2
- Heat oven to 325F.
- Grease and line with greased wax paper circles, two 9″ cake layer pans.
- Add ingredients to a large mixing bowl by alternating between group 1 and group 2.
- So, first in the bowl would be sugar, then eggs, then buttermilk, etc.
- 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.
- Pour batter into prepared cake pans.
- Tap pans on counter to release air bubbles.
- Bake for 40 min. or until cakes just start to shrink slightly from the sides of the pans and are springy to touch.
- Cool the cakes in pans for 10 min. Then invert and remove and cool completely.
- Frost with icing as you wish. This cake also freezes well.
Double Rich Chocolate Frosting
- Place the first three ingredients in a food processor and blend for 4 seconds.
- Add just enough liquid to make soft fluffy icing. Blend until smooth.
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.