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Recipes
Chocolate Velvet Layer Cake
2 cups (500 ml) cake flour
1/2 cup (125 ml) unsweetened baking cocoa
2 teaspoons (10 ml) baking soda
1/4 teaspoon (1.25 ml) salt
10 tablespoons (150 ml) butter, room temperature
2 cups (500 ml) light brown sugar, packed
2 eggs
1 teaspoon (5 ml) vanilla
3/4 cup (175 ml) sour cream
3/4 cup (175 ml) cold brewed coffee
Preheat oven to 350°F (180°C). In a small bowl, stir together
flour, cocoa, baking soda, and salt. Set aside. Using flat beater
attachment, cream butter and sugar on setting 4. Add eggs,
one at a time, beating well after each addition. Add vanilla.
Reduce speed to setting 2. Add half of flour mixture, then all
of sour cream. Add remaining flour mixture; then slowly pour
in coffee. Mix on setting 2 for about 30 seconds. Turn off
mixer and scrape sides and bottom of bowl. Turn mixer on
to setting 4 and mix until thoroughly blended. Divide batter
between 2 greased and wax paper-lined 9-inch (23- x 3-cm)
round cake pans. Bake 30 to 35 minutes or until tests done.
Cool in pan for 5 minutes; then remove from pans and cool
on racks. Frost with Bittersweet Chocolate Frosting.
Makes one 2-layer cake.
Bittersweet Chocolate Frosting
1/3 cup (80 ml) butter, room temperature
2 1/2 cups (625 ml) confectioners’ sugar
3/4 cup (175 ml) unsweetened baking cocoa
1/4 cup (60 ml) milk
1 to 2 tablespoons (15 to 30 ml) cold brewed coffee
1 teaspoon (5 ml) vanilla
Using flat beater attachment, beat butter on setting 4 until
smooth. Add confectioners’ sugar and cocoa alternately with
milk and continue beating until smooth. Add vanilla and beat
until smooth and blended.
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