Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
You're reading one of recipes available free. Full library with Gastronome.
Set oven to 350 degrees F. Line bottoms of two buttered 9-inch round cake pans with parchment paper. In a large bowl, beat butter and brown sugar, until light and fluffy (about 5 minutes). Add in eggs, one at a time, beating well after each addition. Beat in vanilla and coffee granules. Sift together flour, cocoa, baking soda and salt in a bowl. Add the flour mixture into the creamed mixture, alternating with the buttermilk, in three additions, scraping down the sides of bowl each time. Divide batter between prepared pans. Bake for 30-35 minutes, or until cake tests done. Turn onto a rack and remove paper. Cool and frost. FOR FROSTING: Beat butter until creamy. Blend in cream and vanilla; beat until very smooth. Add the cocoa and icing sugar. Beat on high for 45 seconds.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Premium French chocolate — ganache, truffles, professional pastry
Anodized aluminum — straight sides, sharp edges, even baking
Dark dried poblano — chocolate notes, essential for mole poblano
Temperature-controlled tempering for chocolate work
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Premium French chocolate — ganache, truffles, professional pastry
Anodized aluminum — straight sides, sharp edges, even baking
Dark dried poblano — chocolate notes, essential for mole poblano
Temperature-controlled tempering for chocolate work