Daredevil's Food Cake with Mocha Buttercream Icing
- Preparing Time: -
- Total Time: -
- Served Person: Makes one 2-layer 8-inch cake; serves 8; or one 9-inch tube cake; serves 8 to 10
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/4 teaspoons baking soda
- 1 1/2 cups buttermilk
- 1 1/2 cups granulated sugar
- 2 1/4 cups sifted all-purpose flour
- 1/2 cup sifted natural cocoa, such as hershey's regular
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 2 large eggs, at room temperature
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 6 cups sifted confectioners' sugar, or more as needed
- 1/3 cup sifted unsweetened natural cocoa, such as hershey's regular
- 5 to 6 tablespoons extra-strength coffee or espresso (or 1 tablespoon instant coffee powder dissolved in 1/2 cup hot water)
- pan preparation: generously coat the pan(s) with solid shortening, line with baking parchment or wax paper (for a tube or bundt pan, cut a paper or foil ring), grease the liner, and dust with sifted cocoa; tap out the excess cocoa.
- two 8 by 1 1/2-inch round cake pans or 9- to 9 1/2-inch (6 1/2 to 8-cup) tube or bundt pan; baking parchment, wax paper, or foil; 1 or 2 foil-covered 8- or 9- or 10-inch cardboard cake disks or flat plates; wooden skewer or cake tester.
- Carbohydrate 1187 g(396%)
- Cholesterol 875 mg(292%)
- Fat 210 g(323%)
- Fiber 34 g(136%)
- Protein 72 g(144%)
- Saturated Fat 128 g(641%)
- Sodium 3062 mg(128%)
- Calories 6683
My Devilishly Delicious Adventure: Baking a Daredevil's Food Cake
As a busy professional, time is my most precious commodity. Finding joy in the kitchen, amidst deadlines and conference calls, is a personal victory. This weekend, I decided to challenge myself with a recipe that promised both indulgence and a rewarding experience: a Daredevil's Food Cake with Mocha Buttercream Icing. The name alone hinted at a culinary adventure, and let me tell you, it lived up to the hype.
The recipe, sourced from a classic baking book, promised a moist, intensely chocolatey cake. I love the rich, deep flavor of a good devil's food cake, and the allure of a mocha buttercream icing was simply irresistible. The initial steps were straightforward; sifting the cocoa powder – a crucial step for accuracy – felt almost meditative. I enjoyed the process of creaming the butter and sugar, feeling the mixture transform into a light and fluffy cloud. Then came the meticulous addition of the dry and wet ingredients, a dance of precision that required concentration.
Baking the cake itself was an exercise in patience. The aroma that wafted from my oven was intoxicating, a blend of warm chocolate and sweet vanilla. I meticulously followed the instructions, checking the cake's doneness with a toothpick to ensure perfection. The moment of truth – inverting the cake from the pan – was thrilling. The sight of the perfectly formed cake, its surface smooth and unblemished, filled me with an immense sense of satisfaction. The mocha buttercream icing, with its seductive aroma of coffee and chocolate, was the final touch of culinary artistry.
Frosting the cake wasn’t just a task; it was an opportunity to be creative. I considered a classic layer cake presentation, but ultimately decided to go for a rustic, less formal look, letting the creamy icing cascade down the sides in an artfully imperfect manner. The final result was stunning; a cake that was as visually appealing as it was delicious. Each bite was a symphony of textures and flavors – the moist, decadent cake melting in my mouth, complemented by the rich, coffee-infused buttercream. It was a moment of pure bliss, a reward for time invested in a labor of love.
This wasn't just about baking a cake; it was a journey of self-discovery. It was a reminder that slowing down, taking the time to appreciate the simple pleasures, and creating something beautiful with your own hands is incredibly rewarding. This Daredevil's Food Cake wasn't just a delicious dessert; it was a celebration of the sweet things in life and a testament to the joy of creating something extraordinary, even amidst a busy schedule.
The experience reminded me of the importance of taking time for myself, even if it's just an hour or two spent in the kitchen, surrounded by the warmth of the oven and the intoxicating aromas of baking ingredients. It was a well-deserved break that left me feeling rejuvenated, fulfilled, and ready to tackle the challenges of the week ahead. The cake itself? It disappeared within hours, a testament to its irresistible deliciousness. But the memories and the joy it brought will last much longer. Next time, I might try adding some fresh raspberries between the layers – a little burst of summery freshness against the deep chocolate flavor. The possibilities, like the recipes themselves, are endless.
I highly recommend this recipe to anyone looking for a challenging yet immensely satisfying baking project. It's the perfect dessert to impress guests or to simply enjoy a moment of quiet indulgence. The effort is certainly worthwhile, and the taste is unforgettable. The feeling of accomplishment, the sense of pride in creating something so delicious from scratch, is truly priceless. It’s more than just a cake; it’s a testament to the power of passion, patience, and a little bit of daring in the kitchen.
Step-by-step
- Position rack in center of oven. Preheat oven to 350°F. Bake 30 minutes for layers, 38 to 40 minutes for tube cake. Prepare the pan(s) as directed.
- In a medium bowl, whisk together the flour, baking soda, salt and cocoa. Set aside.
- In the large bowl of an electric mixer, cream together the butter and sugar for 3 to 4 minutes, until very well blended. Scrape down the bowl and beater. Beat in the vanilla and eggs and scrape down the bowl and beater again.
- With the mixer on the lowest speed, alternately add the flour mixture and the buttermilk. Once the ingredients are blended together, increase the speed and whip for about 30 seconds (no longer, because at high altitudes you don't want to incorporate excess air).
- Divide the batter between the two pans or scrape it all into the tube pan. Bake 30 minutes for layers, 38 to 40 minutes for tube cake (or for the time indicated for your altitude in the chart), or until the cake top feels springy to the touch and a cake tester inserted in the center comes out clean. Cool in the pan(s) on a wire rack for 10 to 15 minutes.
- Run a knife between the layers and the pan sides to release them, or run the tip of a knife around the pan sides and the top of the tube to loosen the cake. Top each layer, or the tube pan, with a foil-covered cardboard cake disk or flat plate, invert, and give a sharp downward shake to release the cake. Remove the pan and peel off the parchment. Cool completely.
- In a food processor or the large bowl of an electric mixer, preferably with the paddle attachment, process or beat the butter until soft. Add 2 cups of the sifted sugar and beat until smooth. Scrape down the bowl and blade or beaters. Add the remaining 4 cups sugar, plus cocoa, 5 tablespoons coffee, and vanilla, and process or beat until completely smooth and creamy. Add more sugar or coffee if necessary to bring the icing to spreading consistency. (The icing can be made a day in advance and refrigerated, covered; bring to room temperature and beat until smooth before using.)
- Fill the layers and frost with the buttercream, or dust the tube cake lightly with cocoa or confectioners' sugar (or frost as desired).
