Frosting Recipe adapted from Andrea Ballus - Cupcake Wars 2010
OK, let me start out by saying two things. Most importantly, I don't know who Beatty is...so don't ask. Secondly, if you know me at all, you know that I do not bake. I have a cooking blog, so obviously I love to cook, but baking is...not.my.thing. I don't like to measure things, or time things, or take the patience to frost things. However, two of my friends had birthdays this past week and I felt the need to bake them a cake for the Housewarming Party Saturday. Yes, I baked my first cake FROM SCRATCH. This is a big deal people. The entire time I cursed about how I hated baking and won't do it again...I even threatened to throw it out, but Nick wouldn't let me. It's a good thing because everyone LOVED this cake. It got absolutely demolished. I'm not saying I'll be baking anytime soon, but this was a major hit. The frosting was a separate recipe, but I got rave reviews on both and thought the combination sounded good. I apologize for the lack of creativity in the picture as well -- I didn't get a snapshot before the cake was demolished, and yes, it's on a paper plate.
Beatty's Chocolate Cake
- Butter, for greasing the pans
- 1 3/4 cups all-purpose flour, plus more for pans
- 2 cups sugar
- 3/4 cups good cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup buttermilk, shaken
- 1/2 cup vegetable oil
- 2 extra-large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup freshly brewed hot coffee
Place 1 layer, flat side up, on a flat plate or cake pedestal (or a random Christmas plate in my case since I do not own a cake appropriate plate).
Champagne Buttercream Frosting
- 2 sticks unsalted butter, room temperature
- 1 box powdered sugar
- 2 tablespoons Champagne
- 1/2 tsp vanilla extract
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