Ingredients:
CakeSemi Sweet chocolate- 4oz(115 g)
All purpose flour - 2 1/4 cups
Cocoa Powder- 3/4 cup
CakeSemi Sweet chocolate- 4oz(115 g)
All purpose flour - 2 1/4 cups
Cocoa Powder- 3/4 cup
Baking Powder - 1 1/4 tsp
Salt - 1 tsp
Lemon- 1/2
Lukewarm coffee - 1 cup
Buttermilk - 1 cup
Sugar - 2 1/4 cups
Unsalted buttter (at room temp) - 1 1/4 cup
eggs- 5
Salt - 1 tsp
Lemon- 1/2
Lukewarm coffee - 1 cup
Buttermilk - 1 cup
Sugar - 2 1/4 cups
Unsalted buttter (at room temp) - 1 1/4 cup
eggs- 5
Vanilla extract - 1 1/2 tsp
Coconut Almond Frosting:
Coconut Almond Frosting:
Roasted Almonds - 1 cup
Sugar - 1 cup
evaporated milk(can use light or heavy cream)- 1 cup
Egg Yolk (lightly beaten) - 3
Unsalted butter in pieces- 1 1/2 cups
Coconut flakes - 1 1/3 cups
Vanilla extract - 1/2 tsp
Preparation:
Preheat oven at 350 deg F
Lightly butter and flour a big pan or two cake size baking pans
Melt chocolate chips in a heat proof bowl over boiling water and let it cool in room temperature
Sift flour.salt,baking soda,cocoa powder and keep aside
In a bowl, mix coffee and buttermilk and keep aside
Beat butter in mixer until smooth and creamy
Add sugar and continue beating till mixture is fluffy
Add eggs, one at a time and mix well after each addition
Add vanilla extract and mix well
Add Melted chocolate and beat well
Add coffee mixture and flour mixture in 3 additions . Mixing well after each addition.
pour batter in pan. If using two small pans , then divide batter equally.
Bake till done. If using a large pan, the cake will take more time to bake
cool the cake on rack before frosting
Cut the cake from middle for larg pan
Coconut Almond Frosting:
Finely chop almonds
In a microwave safe bowl, combine sugar, butter, milk, egg yolk and salt
microwave till the mixture boils and thickens
stir almonds,coconut and vanilla extract
Let the mixture cool until spreadable
Assemble:
Place one layer of cake on serving plate and cover with 1/2 of frosting.
Place another layer over it and spread the remaining frosting over it
Decorate the cake.
Sugar - 1 cup
evaporated milk(can use light or heavy cream)- 1 cup
Egg Yolk (lightly beaten) - 3
Unsalted butter in pieces- 1 1/2 cups
Coconut flakes - 1 1/3 cups
Vanilla extract - 1/2 tsp
Preparation:
Preheat oven at 350 deg F
Lightly butter and flour a big pan or two cake size baking pans
Melt chocolate chips in a heat proof bowl over boiling water and let it cool in room temperature
Sift flour.salt,baking soda,cocoa powder and keep aside
In a bowl, mix coffee and buttermilk and keep aside
Beat butter in mixer until smooth and creamy
Add sugar and continue beating till mixture is fluffy
Add eggs, one at a time and mix well after each addition
Add vanilla extract and mix well
Add Melted chocolate and beat well
Add coffee mixture and flour mixture in 3 additions . Mixing well after each addition.
pour batter in pan. If using two small pans , then divide batter equally.
Bake till done. If using a large pan, the cake will take more time to bake
cool the cake on rack before frosting
Cut the cake from middle for larg pan
Coconut Almond Frosting:
Finely chop almonds
In a microwave safe bowl, combine sugar, butter, milk, egg yolk and salt
microwave till the mixture boils and thickens
stir almonds,coconut and vanilla extract
Let the mixture cool until spreadable
Assemble:
Place one layer of cake on serving plate and cover with 1/2 of frosting.
Place another layer over it and spread the remaining frosting over it
Decorate the cake.
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