Hi friends! Sometimes, when I’m lacking inspiration and I feel like my blog is pointless and going nowhere, I review other blogs, my favorite blogs, and I realize why I juggle this along with all of my other tasks. I wanted to share with you […]
Hi friends! Welcome back! Meringues are one of my favorite desserts, and this one is a fairly conventional recipe with a slight presentation twist that makes them extra-beautiful! This is a recipe that I stole from Camille Styles, substituting only blackberries for raspberries (simply because […]
I’ve been meaning to share this recipe with you all for ages, but I just got around to it now. I found this one sick day I spent home from school pre-Netflix , which left me watching Ina Garten re-runs. Fortunately, I found the recipe for this beautiful Beatty’s Chocolate Cake, or as I prefer to call it, Chocolate Espresso Cake. All recipe credits go to Ina Garten, of course, and you can find the original recipe here.
- little bit of butter on a stick
- little bit of flour
- 1 and 3/4 cups all-purpose flour
- 2 cups sugar
- 3/4 cups cocoa powder (unsweetened)
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup of shaken buttermilk
- 1/2 cup vegetable/canola oil
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup fresh (important!) coffee (preferably Dark Roast)
- 6 oz. semi-sweet chocolate
- 2 sticks of butter
- 1 large egg yolk (room temperature)
- 1 teaspoon vanilla extract
- 1 1/4 cups confectioners’ sugar
- 1 packet Starbucks instant coffee powder
- 2 teaspoons of hot tap water
- Preheat the oven to 350 degrees F.
- Butter two 8 (or 9) inch round cake pans. Butter the pans. Trace two circles of parchment paper the size of the bottom of the pans. Put circles in the bottom of pans, and add another smearing of butter and some flour.
- Sift the flour, sugar, cocoa, baking soda, baking powder, and salt in the bowl of a mixer and stir on low until combined (use the paddle attachment).
- In another bowl, combine the buttermilk, oil, eggs, and vanilla with a whisk.
- Start making a little bit more than 1 cup of coffee so that it comes out to make exactly 1 cup.
- Put the mixer back on low and slowly pour the wet ingredients in with the dry. With mixer still on low, add the coffee and stir to combine, scraping the bottom of the bowl with a rubber spatula as needed (turn off the mixer first, of course).
- Pour the batter evenly into the pans and bake for 35 to 40 minutes until a toothpick comes out clean. Cool the cakes in their pans outside of the oven for about half an hour, then allow them to completely cool on cooling racks.
- Heat chocolate in a double boiler until completely melted. Remove from heat and allow to cool.
- Beat butter on high speed in an electric mixer with the paddle attachment for 3 minutes.
- Add egg yolk and vanilla. Mix for another 3 minutes.
- Turn speed to low and add confectioners’ sugar (slowly).
- Dissolve coffee powder in tap water and add to mixer.
- Add chocolate to mixer. Mix until thoroughly blended. Scrap sides with spatula as needed.
- Ice cake with chocolate mixture once the cake is cooled.
Hi friends! If you’re anything like me, you had a wonderful winter break, full of family, friends, and food, with one little drop of sabotage: the looming threat of midterms. Midterms start about 3 weeks after winter break ends, which means 3 weeks of teachers […]