Recipes
Chocolate Velvet Layer Cake
Ingredients:
2 cups (473 ml) cake flour
1/2 cup (118 ml) unsweetened baking cocoa 2 teaspoons (10 ml)
baking soda
1/4 teaspoon (1.3 ml) salt
10 tablespoons (148 ml) butter, room temperature 2 cups (473 ml)
packedlight brown sugar
2 eggs
1 teaspoon (5 ml) vanilla
3/4 cup (177 ml) sour cream
3/4 cup (177 ml) cold brewed coffee
Direc
�
ons:
Preheat oven to 350
°
F (177
°
C). In asmall bowl, stir together flour,
cocoa, baking soda andsalt. Set aside. Using flat beater attachment,
cream butter andsugar on setting 8. Add eggs, one atatime, beating
well after eachaddition. Add vanilla. Reduce speed to setting 2.
Add half of flour mixture, then all of sour cream. Add remaining flour
mixture; then slowly pour in coffee. Mix on setting 2 for about 30
seconds. Turn off mixer andscrape sides andbottom of bowl. Turn
mixer on to setting 8 andmix until thoroughly blended. Divide batter
between 2 greased andwax paper-lined 9-inch (23-cm) round cake
pans. Bake 30 to 35 minutes or until tests done. Cool in pan
for 5 minutes; then remove from pans andcool on racks. Frost with
Bittersweet Chocolate Frosting.
Makes one 2-layer cake.
Bi
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ersweet Chocolate Fros
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Ingredients:
1/3 cup (79 ml) butter, room temperature
2 1/2 cups (591 ml) confectioners’ sugar
3/4 cup (177 ml) unsweetened baking cocoa 1/4 cup (59 ml) milk
1 to 2 tablespoons (15 to 30 ml) cold brewed coffee
1 teaspoon (5 ml) vanilla
Direc
�
ons:
Using flat beater attachment, beatbutter on setting 8 until smooth.
Add confectioners’ sugar and cocoaalternately with milk and continue
beating until smooth. Add vanilla andbeatuntil smooth and blended.
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