Today is my big day I turn the Big “50” today. I decided to make my own cake with all the flavors I love chocolate, more chocolate and marshmallow. I searched my Pinterest pins and found a dark chocolate cake with coffee which only brings the chocolate flavor in the cake to the next level. Since I love chocolate I had to use a chocolate buttercream as the frosting. To make it all come together a marshmallow filling layered between the two chocolate cakes. Did I tell you I love chocolate?
2 cups sugar
1 3/4 cups Bob’s Red Mill white flour
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk
1 cup strong black coffee
1/2 cup vegetable oil
2 teaspoons vanilla extract
Heat oven to 350°F. Grease and flour two 9-inch round baking pans. Set aside.
In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer, combine the sugar, flour, cocoa, baking soda, baking powder. Mix on low until dry ingredients are thoroughly combined. Add eggs, buttermilk, coffee, oil and vanilla. Beat on medium speed for about two minutes; the batter will be thin. Pour batter evenly into prepared pans.
Bake in preheated oven for 30 to 35 minutes for round pans or until wooden toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
Frost as desired. I used a simple and delicious Chocolate Buttercream Frosting recipe below from Savory Sweet Life. One batch was perfect for this layered chocolate cake. Chocolate cake recipe from My Baking Addiction.
Chocolate Buttercream Frosting
1 cup unsalted butter, softened (but not melted!)
3 1/2 cups confectioners (powdered) sugar
1/2 cup cocoa powder
1/2 teaspoon table salt
2 teaspoons vanilla extract
4 tablespoons milk or heavy cream
Cream butter for a few minutes in a mixer with the paddle attachment on medium speed. Turn off the mixer. Sift 3 cups powdered sugar and cocoa into the mixing bowl. Turn your mixer on the lowest speed (so the dry ingredients do not blow everywhere) until the sugar and cocoa are absorbed by the butter. Increase mixer speed to medium and add vanilla extract, salt, and milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional milk 1 tablespoon at a time.
1/4 cup vegetable shortening
1/4 cup butter, softened
Pinch of salt
1 teaspoon vanilla extract
1 cup powdered sugar
1/4 cup corn syrup
3/4 cup marshmallow creme (optional, but GOOD)
Beat together shortening, butter, salt, vanilla extract, and powdered sugar until fluffy. Beat in corn syrup a bit at a time until blended. Beat in marshmallow creme just until blended. Recipe from Little Indiana.