CAKE
butter and flour or parchment paper to prep pans
210 g flour blend
1 tsp xanthan gum
2 cups sugar (350 g)
100 g cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar + 10 min to curdle)
1/2 cup vegetable oil
2 eggs
1 tsp vanilla
1 cup coffee (freshly brewed)
1. Preheat oven to 350 F. Butter and line 2, 9 inch pans with parchment paper or flour.
2. Sift dry ingredients together in a stand mixer.
3. Mix wet ingredients (except coffee) together in a separate bowl.
4. Slowly add the wet ingredients to the dry. Once incorporated, add the coffee while stirring on low until everything is just combined.
5. Pour the batter into the two pans, about 650 g per pan.
6. Bake for 35-40 minutes (do not open oven early), until a toothpick inserted in the center comes out dry. Let cool in the pans for 30 min, then remove and cool completely before frosting.
FROSTING
1 cup berries (frozen is ok)
1 tbsp sugar
1 cup unsalted butter
~3 cups powdered sugar
1 tsp vanilla
Put berries and 1 tbsp sugar in a pan over low heat and cook until the berries have broken down. Simmer until you have about 1/3 cup of liquid, then remove from heat and cool to room temp. You can strain out the seeds if desired but will need to start with more liquid.
Cream the butter until soft, add the berry juice, vanilla, and 1 cup powdered sugar and mix very well. Add the remaining sugar and beat for 5- 10 min, adding water a little at a time if frosting is too stiff.
This recipe makes enough to frost a 2-layer, 9-inch round cake (including the filling) and has a surprisingly saturated color from the berries. It's also really tasty.
butter and flour or parchment paper to prep pans
210 g flour blend
1 tsp xanthan gum
2 cups sugar (350 g)
100 g cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar + 10 min to curdle)
1/2 cup vegetable oil
2 eggs
1 tsp vanilla
1 cup coffee (freshly brewed)
1. Preheat oven to 350 F. Butter and line 2, 9 inch pans with parchment paper or flour.
2. Sift dry ingredients together in a stand mixer.
3. Mix wet ingredients (except coffee) together in a separate bowl.
4. Slowly add the wet ingredients to the dry. Once incorporated, add the coffee while stirring on low until everything is just combined.
5. Pour the batter into the two pans, about 650 g per pan.
6. Bake for 35-40 minutes (do not open oven early), until a toothpick inserted in the center comes out dry. Let cool in the pans for 30 min, then remove and cool completely before frosting.
FROSTING
1 cup berries (frozen is ok)
1 tbsp sugar
1 cup unsalted butter
~3 cups powdered sugar
1 tsp vanilla
Put berries and 1 tbsp sugar in a pan over low heat and cook until the berries have broken down. Simmer until you have about 1/3 cup of liquid, then remove from heat and cool to room temp. You can strain out the seeds if desired but will need to start with more liquid.
Cream the butter until soft, add the berry juice, vanilla, and 1 cup powdered sugar and mix very well. Add the remaining sugar and beat for 5- 10 min, adding water a little at a time if frosting is too stiff.
This recipe makes enough to frost a 2-layer, 9-inch round cake (including the filling) and has a surprisingly saturated color from the berries. It's also really tasty.
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