Daredevil's Food Cake with Mocha Buttercream Icing

Daredevil's Food Cake with Mocha Buttercream Icing
Photo by Zoe Singer

Ingredients

  • 2 8 by 1 1/2-inch round cake pans or 9- to 9 1/2-inch (6 1/2 to 8-cup) tube or Bundt pan
  • 1 ½ cups buttermilk
  • baking parchment, wax paper, or foil
  • 1 teaspoon vanilla extract
  • 6 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 8 tablespoons unsalted butter
  • + 11 more ingredients
    • ¼ teaspoon salt
    • 8 tablespoons unsalted butter
    • 2 ¼ cups all-purpose flour
    • 2 large eggs
    • 1 ½ cups granulated sugar
    • 1 ¼ teaspoons baking soda
    • wooden skewer or cake tester
    • 6 tablespoons extra-strength coffee or espresso
    • 1/3 cup unsweetened natural cocoa, such as Hershey's regular
    • ½ cup natural cocoa, such as Hershey's regular
    • 2 foil-covered 8- or 9- or 10-inch cardboard cake disks or flat plates

Position rack in center of oven. Preheat oven to 350°F. Bake 30 minutes for layers, 38 to 40 minutes for tube cake. Prepare the pan(s) as directed. In a medium bowl, whisk together the flour, baking soda, salt and cocoa. Set aside. In the large bowl of an electric mixer, cream together the butter...

View full recipe at Epicurious

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