My best friend from high school will be giving birth to precious Quinn’y’ in a short week or two so I wanted to make something delicious for her to enjoy in her remaining days of freedom!! She told me she loves yellow cake with choco frosting, so here we go! Barefoot at Home came through for me with some slight changes!
I combined two recipes to concoct this deliciousness!- The cake from her coconut cake and the frosting from Beatty’s chocolate cake!
Cake Recipe:
Ingredients:
3/4 pound (3 sticks) unsalted butter, at room temperature, plus more for greasing the pans
2 cups sugar
5 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups all-purpose flour, plus more for dusting the pans
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup milk
4 ounces sweetened shredded coconut omitted! I hate coconut! and this cake is supposed to be just yellow cake!
Directions:
1)Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans, then line them parchment paper. Grease them again and dust lightly with flour.
2)In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy.
3)Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing.
4)Add the vanilla and almond extracts and mix well. The mixture might look curdled; don’t be concerned.
5)In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.
6)Pour the batter evenly into the 2 pans and smooth the top with a knife. (I took some of the batter and made mini cupcakes, see below!) Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.
The cake came out great; it is pretty dense and the almond flavoring is definitely apparent. Next time I’m not going to add the almond..
Chocolate Frosting Recipe:
Ingredients:
6 ounces good semisweet chocolate (recommended: Callebaut) + 1/4 cup cocoa at end
1/2 pound (2 sticks) unsalted butter, at room temperature
1 extra-large egg yolk, at room temperature
1 teaspoon pure vanilla extract
1 1/4 cups sifted confectioners’ sugar + 1/2 cup at end
1 tablespoon instant coffee powder
Directions:
1)Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
2)In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes.
3)Add the egg yolk and vanilla and continue beating for 3 minutes.
4)Turn the mixer to low, gradually add the confectioners’ sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy.
5)Dissolve the coffee powder in 2 teaspoons of the hottest tap water.
6)On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don’t whip! Spread immediately on the cooled cake.
WELLLL, after I tasted this, I thought it wasn’t chocolately enough or sweet enough so I added the cocoa and extra powdered sugar! and voila! tasty enough for me!
Lastly, I melted some more of the semi-sweet chocolate and piped it onto the cake, and then went the opposite way with a toothpick! yay creative outlet for the day!
On to the cupcakes…
We were watching the Orioles kick the Yankees butt, so I decided to make “orange” frosting (2 oz cream cheese, 1/2 cup powdered sugar, 1 tsp of vanilla+ 1 drop neon green, red and pink food coloring!) They were delish!!
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