Monday, March 26, 2012

Mocha Cake with buttercream frosting

OMG! I am spending so much time updating my BENTO blog I neglecting this one :P ... I have made several dishes that I'd love to share here, but let me start with this birthday cake!

I made this simple birthday cake for my 2nd son's 7th Birthday and it was a total hit!! I'd definitely make it again! I did not have a chance to take any picture of the sliced one, it was gone right away.

The original recipe is actually for cup cakes, I got it HERE.
I modified it a little bit by adding one more yolk and using heavy cream instead of whole milk, just because I have some in the fridge and I do not like to waste food :D


1-1/3 all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup whole milk (I used heavy cream)
½ cup strong brewed coffee
1½ teaspoons espresso powder
1 teaspoon vanilla extract
½ cup (1 stick) unsalted butter, at room temperature
½ cup granulated sugar
½ cup light brown sugar
1 egg, at room temperature ( + 1 yolk)
1. Mix the espresso powder into the brewed coffee until dissolved; set aside to cool to room temperature.
2. Preheat the oven to 350 degrees F. Line a standard-size muffin tin with paper liners.
3. Whisk together the flour, cocoa powder, baking powder, baking soda and salt.
4. Beat the butter and both sugars together on medium-high speed until light and fluffy, about 2-3 minutes. Add the egg and beat until combined. In a measuring cup, combine the milk, brewed coffee mixture and vanilla. Slowly add the flour mixture, alternating with the coffee mixture, ending with the flour mixture.
5. Bake for 17-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely before frosting cupcakes.
Buttercream Frosting
1 cup (2 sticks) unsalted butter, at room temperature
1½ cups powdered sugar
1 Cup powdered milk
1½ teaspoons vanilla extract
1. Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, stopping once to scrape the sides of the bowl. Reduce the mixer speed to low and add the powdered sugar a little at a time, waiting until it is mostly incorporated before adding more. Once all of the powdered sugar has been added, scrape the sides of the bowl and increase the speed to medium-high and whip until fluffy, about a minute or two. Add vanilla and continue to mix at medium-high until it is completely incorporated, scraping the sides as necessary.

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