Ghirardelli Devil’s Food Cake With Mocha Buttercream Frosting
- Ready In:
- 1hr 30mins
- Ingredients:
- 17
- Serves:
-
6
ingredients
-
Cake
- 354.88 ml ghirardelli's ground sweet chocolate, and cocoa
- 473.18 ml flour
- 236.59 ml granulated sugar
- 4.92 ml baking soda
- 2.46 ml cream of tartar
- 2.46 ml salt (optional)
- 354.88 ml buttermilk
- 236.59 ml butter, softened
- 4 eggs
- 4.92 ml pure vanilla extract
-
Frosting
- 113.39 g unsweetened chocolate, baking bar (Ghirardelli's 100% Cacao)
- 9.85 ml instant coffee granules
- 29.58 ml boiling water
- 157.80 ml butter, softened
- 473.18 ml confectioners' sugar
- 7.39 ml pure vanilla extract
- 78.78 ml milk (I use 2% milk)
directions
-
CAKE:
- Preheat oven to 350°F.
- Grease the bottoms of two 8- or 9-inch round cake pans, and line with parchment paper. I've also been "lazy" and used one 9x13 cake pan.
- In a large mixing bowl, combine the four, ground chocolate, granulated sugar, baking soda, cream of tartar, and salt.
- Add 1 cup of the buttermilk and 1 cup of butter.
- Beat on medium speed for 2 minutes.
- Add the remaining ½ cup of buttermilk, the eggs, and 1 teaspoon of vanilla extract.
- Divide the batter between the prepared cake pans.
- Bake for 30 to 45 minutes, or until a tester comes out clean when inserted into the cake’s center.
- Cool on a wire rack for 10 to 15 minutes.
- Remove cakes from the pans, discard the parchment paper, and transfer them to the wire rack to cool completely.
-
FROSTING:
- Melt the chocolate (broken into pieces) in a double boiler over hot, but not boiling, water. Stir occasionally until the chocolate is melted and smooth.
- Dissolve the instant coffee granules in the boiling water.
- Stir coffee mixture into the chocolate then remove from heat and set aside. NOTE: this mixture does have a tendency to seize up, but don’t worry, when it’s added to the rest of the frosting and mixed in, it comes out just fine.
- In a large mixing bowl, beat the 2/3 cup butter until fluffy.
- Gradually add the confectioners’ sugar, milk, and vanilla extract, mixing until smooth.
- Add the melted chocolate and mix until well combined.
- Frost your cake.
- Induce chocolate nirvana!
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RECIPE SUBMITTED BY
I am a wellness advocate with doTERRA and I have a love for Holy Yoga. The older I get the more I need to take care of this body of mine, inside and out!