Devil's Food Cake with Chocolate Buttercream Frosting

Apr 6

Written by:
4/6/2011 8:48 PM  RssIcon

Devil's Food Cake with Chocolate Buttercream Frosting
adapted from Country Desserts

1 2/3 cups all purpose flour
1/4 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp salt
1/2 cup (1 stick) unsalted butter - softened
1 1/4 cup packed brown sugar
1 tbsp Grand Marnier
2 large eggs
2 ounces unsweetened chocolate - melted and cooled
1 tbsp orange zest - fine grate
3/4 cup strong coffee

Chocolate Buttercream Frosting
1 cup (2 sticks) unsalted butter - softened
1 large egg yolk - at room temperature
6 ounces bittersweet chocolate - melted and cooled
1 tbsp powdered instant expresso
1 tbsp Grand Marnier
1 3/4 cups confectioners' sugar - sifted

Preheat oven to 350º F. Butter and flour three 8-in round cake pans.

Sift together the flour, cocoa powder, baking powder and salt, and set aside.

Cream the sugar, butter and Grand Marnier for about 3 minutes. Add eggs, 1 at a time, beating for 2 minutes after each addition. Beat in the melted chocolate and orange zest, and then mix in the hot coffee. Add the flour mix incrementally, one third at a time, beating well after each addition.

Evenly divide the batter into the 3 prepared pans and bake for 20 minutes, or until a cake tester comes out clean. Let cool in pans for 5 minutes before turning the layers out on cooling racks to cool completely.

Begin making the frosting when the cake layers are fully cooled by beating the butter until light and fluffy (about 3 minutes). Beat in the egg yolk, and then beat in the melted chocolate until well blended. Add the expresso powder and Grand Marnier, and continue to beat for another 3 minutes. Gradually add the confectioners' sugar and beat, scraping the bowl and needed, until smooth and creamy.

Frost between the layers, and then frost the top and sides. The frosting amount is adequate but not really generous; so be careful to not overload between the layers when frosting.

Slice and serve! This is a light and moist cake and the frosting is creamy but not cloyingly sweet.

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