3/4 cup Cacao Barry Extra Brute Cocoa Powder (or similar premium brand)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup strong black coffee
1 cup buttermilk, room temperature
1/2 cup vegetable oil
1.tablespooon pure vanilla extract
Malted Belgian Chocolate Frosting
1 lb butter (4 sticks or 2 cups) at room temperature
4 cups icing sugar (confectioners’ or powdered)
3 teaspoons pure vanilla extract
3/4 cup Ovaltine Classic (brown in colour)
8 oz (250 g) Callebaut Chocolate – Pure – Bittersweet – 1 kg (or other premium brand) chocolate, cho
1/2 cup whipping (35% fat) cream
Instructions
Preheat oven to 350 F. Prepare 3 x 8 in. cake pans
with butter and flour or parchment paper. In bowl
of electric mixer, sift all dry ingredients. Add
all remaning ingredients to bowl with the dry
ingredients and with paddle attachment on mixer,
mix for 2 minutes on medium speed (you may need
the plastic splashguard that comes with mixer) and
pour into prepared pans. Batter will be liquidy.
Bake for 20 minutes and rotate pans in oven. Cakes
are done when toothpick or skewer comes clean
approximately 35 minutes. Try not to overbake.
Cool on wire racks for 20 minutes then gently
invert onto racks until completely cool.
(increase by 50 percent or double)
In a bowl of stand mixer fitted with paddle
attachment, combine the icing sugar and butter and
beat on low speed for about 1 minute. Add vanilla
and malt powder, and beat on low until well
combined. Add the melted chocolate and beat on
medium speed until smooth (about 2 minutes). Add
whipping cream and beat on med-high speed for
another minute. Best used right away.
Toasted-Marshmallow Frosting
Ingredients-
16 large white marshmallows
1 cup icing sugar (confectioners’ or powdered)
1/2 lb butter (2 sticks, or 1 cup) at room
temperature
1/2 teaspoon pure vanilla extract
8 oz of Kraft Jet-Puffed Marshmallow Cream (or
Marshmallow Fluff)
Place marshmallows on cookie sheet lined with
parchment paper. Place on lower rack of oven, and
broil marshmallows until nice and brown. Be sure
to keep an eye on them–they burn very, very
quickly. Combine butter and icing sugar in
electric mixer fitted with paddle attachment, on
low until blended (about 1 minute). Add vanilla
and mix on high for about 3 minutes. Add
marshmallow cream and toasted marshmallows, and
mix on lowest setting for about 1 minute.
Originally Submitted
8/26/2011
0 Out of 5 from
0 reviews
You can add this Rich Chocolate Cake recipe to your own private DesktopCookbook.
