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Recipes
Chocolate Velvet layer Cake
2 cups (473 ml) cake flour
1/2 cup (118 ml) unsweetened baking cocoa
2 teaspoons (10 ml) baking soda
1/4 teaspoon (1.2 ml) salt
10 Tablespoons (148 ml) butter, room temperature
2 cups (473 ml) light brown sugar, packed
2 eggs
1 teaspoon (5 ml) vanilla
3/4 cup (177 ml) sour cream
3/4 cup (177 ml) cold brewed coffee
Directions:
Preheat oven to 350°F (180°C). In a small bowl, stir together flour,
cocoa, baking soda, and salt. Set aside. Using flat beater attachment,
cream butter and sugar on setting 4. Add eggs, one at a time, beating
well after each addition. 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 and scrape sides and bottom of bowl.
Turn mixer on to setting 4 and mix until thoroughly blended. Divide
batter between 2 greased and wax 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 and cool on racks. Frost with
Bittersweet Chocolate Frosting.
Makes one 2-layer cake.
Bittersweet Chocolate Frosting
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
Directions:
Using flat beater attachment, beat butter on setting 4 until smooth.
Add confectioners’ sugar and cocoa alternately with milk and
continue beating until smooth. Add vanilla and beat until smooth and
blended.
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