Happy Halloween, witches!
It's been to long my ghouls and goblins. Since moving to San Francisco and having a full time job again, my blogging schedule isn't what it used to be. I've also had a few... distractions? Getting to know a new city is hard work! I am sorry for leaving you in suspense; I've missed baking for you all!
As someone who hates scary movies and all things horror, you wouldn't think I'd be a big Halloween fan but I can't resist a holiday that celebrates magic and, what else, CANDY. THAT is something I can get behind. Plus, I am never one to turn down an occasion where I can dress up and wear glitter.
Admittedly, this cake wasn't what I originally had in mind when dreaming up a spooktacular treat. I envisioned an all-black, (once-again) mouth-color-changing, chocolate layer cake but fate had other plans for me, or at least my dried out black food coloring gel did, so it was time for Plan B. Boy, am I glad because this Plan B cake turned out freaking fantastic. Like ooey, gooey, spooky fantastic. I mean, who doesn't like chocolate orange?!
Two layers of moist (ugh that word is so gross), rich, chocolatey cake covered in creamy, citrusy chocolate frosting. Are you salivating yet? I am! This cake may be orange and (almost) black but it would truly be the perfect cake for any occasion. It reminds me of those delicious chocolate orange balls we always got in our stocking; the kind that you crack open and eat one slice at a time? SOoOoOoO good. And now you can recreate that iconic flavor in your own kitchen.
Have a fab-boo-lous Halloween, my sweets!
Rich Dark Chocolate Cake
- 2 1/3 cups (315 g) all-purpose flour
- 3/4 cup dark cocoa powder
- 1 1 /2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 1/2 cup buttermilk
- 1/2 cup hot coffee
- 1 cup unsalted butter, room temperature
- 2 1/2 cups light brown sugar
- 2 teaspoons pure vanilla extract
- 4 large eggs
- 1/4 cup vegetable oil
Preheat the oven to 350°F and prepare 2 9" cake rounds with parchment paper.
In a large bowl or atop a large piece of parchment paper, sift together the flour, cocoa powder, baking powder and salt.
In a separate bowl or large glass, combine the hot coffee and buttermilk and set aside.
In your electric mixer fitted with the paddle attachment beat the butter and brown sugar on medium speed for a6 to 8 minutes or until light and fluffy. Then add in the vanilla and beat well.
Add your eggs in, one at a time and scrape the sides of the bowl with a rubber spatula after each egg.
Lower the speed to the lowest setting and add one third of the dry mixture until just combined, and add half of the buttermilk mixture. Repeat with the remaining flour and buttermilk mixtures. Add in vegetable oil. Remove from stand mixer.
Pour batter into prepared baking pans and bake at 350° for 25 minutes or until toothpick is inserted and comes out clean. Let cake cool entirely on cooling rack for one to two hours.
Dark Chocolate Orange Buttercream
- 1 cup unsalted butter
- 1 lb confectioners sugar
- 1-2 tablespoons heavy cream
- 4 oz melted chocolate
- 2 teaspoons orange extract
In a stand mixer fitted with paddle attachment, whip butter on high speed until light and fluffy. This should take about five minutes. Reduce speed and sift in powdered sugar. Mix on low speed until incorporated. Increase to medium speed and add in melted chocolate and one teaspoon of heavy cream at a time until you reach your desired consistency. Finally, beat in your orange extract for 30 seconds and frost that delicious chocolate cake! Abracadabra, you are done!
P.S. These adorable cake decorations can be found on amazon.