libby's chocolate cake
(2 ratings)
This is my family's favorite cake. I take it to all family gatherings and to any other functions.
(2 ratings)
yield
8 serving(s)
prep time
25 Min
cook time
25 Min
method
Bake
Ingredients For libby's chocolate cake
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1 3/4 call purpose flour
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2 csugar
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3/4 ccocoa, unsweetened
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2 tspbaking soda
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1 tspbaking powder
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1 tspkosher salt
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1 cbutter milk, shaken
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1/2 cvegetable oil
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2extra large eggs, room temperature
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1 1/2 tsppure vanilla extract
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1 chot coffee
- CHOCOLATE BUTTERCREAM
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6 ozsemi-sweet chocolate chips
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2 stickbutter, unsalted, room temperature
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1egg yolk 'optional'
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2 cconfectioners' sugar
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1 Tbspinstant coffee powder
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1 tsppure vanilla extract
How To Make libby's chocolate cake
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1Preheat the oven to 325 degrees F. Butter two 9-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.
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2Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 23 to 27 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
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3Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
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4In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.
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5Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
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6Note: I use the Hershey's Special Dark Cocoa it makes a huge difference. And I also use Instant Coffee for the cup of coffee in cake batter
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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