Chocolate Cake {Super Bowl XLVII}

Be warned, this is not a post about football. It is about a chocolate cake. I just used the Superbowl as an excuse to bake and decorate a cake (like I need an occasion, right?)

My next project after these perfect vanilla cupcakes was to hunt for a good chocolate cake recipe. I don't care much for chocolate...yes I know it is insane, but it's just not my thing. However, I knew as a budding baker, I should have a go-to chocolate cake recipe under my belt.

Well, I am glad to say that I have found the one!

 

Mr. J and I just moved into a new apartment and our friends were so helpful on that cold January day. I wanted to send them some cupcakes along with our thank-you cards. And I also wanted to bake a football-themed cake.

I found this cake recipe from Ina Garten and I made a double batch.  I was able to get two 8' square cakes and 36 cupcakes, killing two birds with one stone.  I used my favorite go-to frosting; a Swiss Meringue buttercream, with a chocolate addition. This cake is moist, rich, fluffy and yet not too sweet.

 'It is the best chocolate I have ever had' - Mr J.

Chocolate Cake

By Ina Garten

Ingredients
1 3/4 cups all-purpose flour, plus more for pans
2 cups sugar
3/4 cups cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee

Directions
Preheat the oven to 350 degrees F. Butter two 8-inch square cake pans. Line with parchment paper, then butter and flour the pans. (I use Pam’s Baking spray and there is no need to flour pans.)

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, whisk the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 10 minutes, then turn them out onto a cooling rack and cool completely.

Chocolate Swiss Meringue Buttercream

By Martha Stewart

Ingredients

6 large egg whites, room temperature

11/2 cups sugar

2 cups unsalted butter, room temperature

1 teaspoon pure vanilla extract

9oz melted and cooled bittersweet chocolate

Directions

Whisk together sugar and egg whites in a heatproof mixing bowl set over simmering water.

Whisk until war, and sugar is dissolved, 2-3 minutes. Mixture should feel completely smooth when rubbed between your fingers.

With an electric mixer on medium speed, whisk egg-white mixture 5 minutes. Increase speed to medium-high, and whisk until stiff, glossy peaks form and meringue is cooled, about 6 minutes.

Reduce speed to medium. Add butter, 2 tablespoons at a time beating well after ach addition.

Beat in vanilla and cooled chocolate.

Cake Assembly: Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.


Notes:
- I frosted the cupcakes with Wilton tip 1M
- The borders of the cake were piped with Wilton tip 21, the football with Wilton tip 18 (for stars and lines) and tip 3 for the lines.


Enjoy!!