by Nina Messersmith
The new school year has begun and there is a lot of commotion in the Gryffindor common room. Students are starting to settle down into their cozy dens. I’m pleased to be apart of the Conspiring Chocolate Cakes Den this year. We have an amazing group of students that seem to all have one thing in common - Chocolate Cake! This is where I get my inspiration for this month’s recipe:
Conspiring Chocolate Cake
Cake Batter Ingredients:
3 oz dark chocolate (chopped)
1 cup brewed coffee
2 cups all-purpose flour
1 1/2 cups granulated white sugar
1 1/2 cups dark brown sugar
1 1/2 cups cocoa powder
2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
3 large eggs
3/4 cup vegetable oil
1 1/2 cup buttermilk
2 teaspoon vanilla extract
Easy Chocolate Buttercream Icing Ingredients:
2 cups semi-sweet chocolate chips
1 lb (2 cups) butter
1.Begin by preheating oven to 300°F . Spray three 9-inch pans with cooking spray (I like to use the spray that has flour in it.) Chop the dark chocolate into 1/2 inch chunks. Add the chocolate chunks to the hot coffee and stir until melted. Set aside to cool.
2. In separate bowl mix together flour, sugar, cocoa powder, baking soda, baking powder and salt. Using a whisk, stir the dry ingredients together until they are blended well.
3. In a separate bowl beat eggs together until they are a lemon yellow color. Next add the coffee with melted chocolate, vegetable oil, buttermilk and vanilla and beat for an additional minute on medium speed to blend.
4. Add the dry ingredients, beating on medium speed until all the dry ingredients are mixed thoroughly.
5. Pour the batter amongst the three pans and bake for 30 minutes or until a toothpick inserted in the middle of the cake comes out clean. Let cool on a wire rack for 20 - 30 minutes or until completely cool to the touch.
4. While cake is cooling off, lets make the buttercream icing. This is a super simple recipe. In a medium saucepan, melt chocolate chips and butter over medium low heat, whisking frequently. When melted, cool completely and chill in fridge until solid. (Usually takes an hour) Remove from fridge and allow to come up to room temperature. Put all the chocolate in a mixing bowl and beat on medium for 2 - 3 minutes until icing is light in color and fluffy.
Conspiring Chocolate Cake
Cake Batter Ingredients:
3 oz dark chocolate (chopped)
1 cup brewed coffee
2 cups all-purpose flour
1 1/2 cups granulated white sugar
1 1/2 cups dark brown sugar
1 1/2 cups cocoa powder
2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
3 large eggs
3/4 cup vegetable oil
1 1/2 cup buttermilk
2 teaspoon vanilla extract
Easy Chocolate Buttercream Icing Ingredients:
2 cups semi-sweet chocolate chips
1 lb (2 cups) butter
1.Begin by preheating oven to 300°F . Spray three 9-inch pans with cooking spray (I like to use the spray that has flour in it.) Chop the dark chocolate into 1/2 inch chunks. Add the chocolate chunks to the hot coffee and stir until melted. Set aside to cool.
2. In separate bowl mix together flour, sugar, cocoa powder, baking soda, baking powder and salt. Using a whisk, stir the dry ingredients together until they are blended well.
3. In a separate bowl beat eggs together until they are a lemon yellow color. Next add the coffee with melted chocolate, vegetable oil, buttermilk and vanilla and beat for an additional minute on medium speed to blend.
4. Add the dry ingredients, beating on medium speed until all the dry ingredients are mixed thoroughly.
5. Pour the batter amongst the three pans and bake for 30 minutes or until a toothpick inserted in the middle of the cake comes out clean. Let cool on a wire rack for 20 - 30 minutes or until completely cool to the touch.
4. While cake is cooling off, lets make the buttercream icing. This is a super simple recipe. In a medium saucepan, melt chocolate chips and butter over medium low heat, whisking frequently. When melted, cool completely and chill in fridge until solid. (Usually takes an hour) Remove from fridge and allow to come up to room temperature. Put all the chocolate in a mixing bowl and beat on medium for 2 - 3 minutes until icing is light in color and fluffy.