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Chocolate Cocoa-Buttermilk Cake with Chocolate Icing

Source of Recipe


Emeril Lagasse






List of Ingredients



• 14 Tbsp unsalted butter, softened
  
• 2 cups plus 2 Tbsp all-purpose flour
  
• 3/4 cup unsweetened cocoa powder
  
• 1-1/4 tsp baking soda
  
• 1/2 tsp salt
  
• 1-1/4 cups buttermilk
  
• 2 Tbsp brewed espresso or strong coffee, cooled
  
• 1 tsp pure vanilla extract
  
• 1-3/4 cups packed light brown sugar
  
• 2 large eggs
  
• Chocolate Icing (recipe follows)
  






Instructions



1. Preheat the oven to 350° F. Butter two 9-inch cake pans with 2 tablespoons of the butter, and lightly flour with 2 tablespoons of the flour, knocking out the excess flour.
   
   
2. Sift the remaining 2 cups flour, the cocoa, baking soda and salt into a large bowl. In a small bowl, whisk together the buttermilk, coffee, and vanilla.
   
   
3. In a large bowl, cream together the remaining 12 tablespoons butter and the sugar, beating about 3 minutes. Add the eggs, one at a time, beating well after each addition. Alternating, add the wet and dry ingredients, beginning and ending with the flour mixture, beating at low speed just until combined, being careful not to overwork.
   
   
4. Pour the batter into the prepared pans and bake until the cake is just set and a tester inserted into the center comes out clean, 22 to 24 minutes. Cool the cakes in the pans for 15 minutes, then turn out onto a wire rack to finish cooling.
   
   
5. Set one cake on a cake plate or platter and top with about one-third of the icing, spreading evenly out to the edges. Top with the second cake and frost the top and sides with the remaining icing.
   
   Makes one 9-inch cake,
   10 to 12 servings.
   
   ..........
   
   CHOCOLATE ICING
   
   • 1 lb. confectioners' sugar
   • 1/2 cup unsweetened cocoa powder
   • 1 stick unsalted butter, softened
   • 6 Tbsp milk
   • 2 Tbsp brewed espresso or strong coffee, cooled
   • 1 tsp pure vanilla extract
   
   Sift the sugar and cocoa into a large bowl. Add the remaining ingredients and blend with a handheld mixer on low speed until smooth and creamy. Use to frost the cake.
   
   Makes enough frosting for one (9-inch) layer cake.