Super Fudgy Chocolate Cake with Cocoa Buttercream

Super Fudgy Chocolate Cake with Cocoa Buttercream

https://video.wixstatic.com/video/88fead_c929b8da250d49e0ac1471cf235d709a/1080p/mp4/file.mp4

Cake Tutorial

Makes two 9-inch rounds or 24 cupcakes

Cake Ingredients:

2 cups all purpose flour

2 cups granulated sugar

2 teaspoons baking powder

1 ½ teaspoons baking soda

¾ cup unsweetened cocoa powder

1 teaspoon salt

 3 eggs

¾ cup brewed coffee, cooled

¾ cup vegetable oil

¼ cup sour cream

2 Tablespoons corn syrup

2 teaspoons butter extract

Method of prep:

Preheat oven to 350 degrees F

Sift together all dry ingredients.  In a separate bowl, whisk eggs until fully beaten.  Next, whisk sour cream with eggs until smooth.  Whisk in the coffee, corn syrup, extract, and oil until smooth.  Pour the sifted dry ingredients in with the wet ingredients.  Mix thoroughly. Make sure to scrape the sides and bottom of the bowl to ensure a smooth batter.  Grease the baking pans or line your cupcake tins.  Evenly distribute the batter.  Gently knock the pan against the counter to remove any air bubbles.  Bake for 30-45 minutes or until cake tester comes up clean.  Allow to cool before frosting. 

Buttercream Ingredients:

8 oz softened unsalted butter

1 pound (or 4 cups)

1 teaspoon salt

1 cup cocoa powder

2 Tablespoons meringue powder (optional)

1 Tablespoon vanilla extract

1/4 cup water (use more if needed)

Method of prep:

Sift powdered sugar together with cocoa powder.

Using a paddle attachment with a stand mixer or using a hand beater, beat soft butter until lighter in color, making sure to scrape down the sides of the bowl (about 5 minutes).  Next, add sifted cocoa/sugar mixture gradually until fully incorporated.  Mix in vanilla, water, salt, and meringue powder and whip until fluffy (about 5 minutes).  Make sure to scrape down the sides of the mixing bowl and scrape the bottom of the bowl to ensure the mixture is mixed properly. If the buttercream is dry, add Tablespoon of water to the buttercream and whip until fluffy. Pipe buttercream into cupcakes as desired or use to ice a 9-inch cake.  Buttercream needs to be stored in the refrigerator and will be good for 7 days.  Also freezes beautifully.