Time 1h15m Number Of Ingredients 27 Steps:
Preheat the oven to 350 F/ 175 C. Line and grease three, eight-inch cake pans, or four, seven-inch pans. Combine 2 cups all-purpose flour, 2 cups sugar, 3/4 cup black cocoa powder, 2 tsp baking powder, 1 1/2 tsp baking soda, and 1 tsp of salt in a large bowl. Whisk together until combined. In a separate, medium-sized bowl, add 1 cup of hot water and 2 tsp instant espresso or coffee. Stir until dissolved. Add in 1 cup buttermilk, 1/2 cup oil, 2 eggs and 2 tsp vanilla extract into the instant espresso mixture. Give the mixture a quick stir to combine the ingredients. Pour the wet ingredients into the dry ingredients. Mix by hand until fully incorporated. The batter will be on the thin side, but that’s the consistency you’re after! Divide the batter evenly between the cake pans, and bake for about 24-27 minutes. I like to use a kitchen scale to weigh the pans. It makes sure each pan has the exact same amount of batter and helps the cake layers bake up to be the same height. Remove the cake layers from the oven and let them cool in the pans for about 10 minutes. Gently run an offset spatula around the rim of the cake pans to loosen them, then flip them into wire racks to finish cooling. Once cooled, use a serrated knife to level the top of each cake layer. If you make these in advance, wrap and freeze them at this point. Beat the butter on a medium speed for 30 seconds with a paddle attachment until smooth. Add in the sifted black cocoa, vanilla extract, and salt, and mix on low until the ingredients are fully incorporated. Slowly mix in the powdered sugar. Halfway through, add in the heavy cream to make the frosting easier to mix. Mix in the cooled, melted dark chocolate on a low speed until the ingredients are fully incorporated and the desired consistency is reached. If you want the buttercream to be a darker shade of black, min in a squirt of black gel food coloring. Then cover with plastic wrap to prevent crusting and set aside. Stack and frost cake layers on a greaseproof cake board, using a dab of frosting to help stick the first cake layer to the board. Add an even layer of buttercream between each cake layer with a large offset spatula. Add a thin coat of frosting around the cake, fully covering the cake layers. Smooth using a bench scraper, then chill the cake in the fridge (30 minutes) or freezer (10 minutes) until the frosting is firm to the touch. Add a second, thicker layer of frosting to the cake, and smooth using a bench scraper. Then decorate as desired and enjoy!
Time 2h5m Yield 16 Number Of Ingredients 14 Steps:
Heat oven to 350°F (325°F for dark or nonstick pans). Grease 3 (8- or 9-inch) round cake pans with shortening; lightly flour. In large bowl, mix flour, sugar, cocoa, baking soda and salt. In another large bowl, beat oil, buttermilk, eggs, food color, vinegar and vanilla with electric mixer on low speed just until blended. Gradually add flour mixture; beat 2 minutes on medium speed, scraping bowl occasionally. Pour into pans. Bake 23 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour. Brush off all loose crumbs from cake layers. Place 1 cake layer, rounded side down, on serving plate; spread with 1 cup frosting. Top with second cake layer, rounded side up. Spread with 1 cup frosting. Top with third cake layer. Spread very thin layer of frosting on side to seal in crumbs. Spread remaining frosting on side and top of cake. Cut licorice into pieces. Pile licorice on top of cake. Decorate bottom edge of cake with jelly beans.
Time 2h25m Yield 12 Number Of Ingredients 16 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch round pans. Beat shortening and 1 1/2 cups sugar until very light and fluffy. Add eggs and beat well. Make a paste of cocoa and red food coloring; add to creamed mixture. Mix salt, 1 teaspoon vanilla, and buttermilk together. Add the flour to the batter, alternating with the buttermilk mixture, mixing just until incorporated. Mix soda and vinegar and gently fold into cake batter. Don’t beat or stir the batter after this point. Pour batter into prepared pans. Bake in preheated oven until a tester inserted into the cake comes out clean, about 30 minutes. Cool cakes completely on wire rack. To Make Icing: Cook 5 tablespoons flour and milk over low heat till thick, stirring constantly. Let cool completely! While mixture is cooling, beat 1 cup sugar, butter, and 1 teaspoon vanilla until light and fluffy. Add cooled flour mixture and beat until frosting is a good spreading consistency. Frost cake layers when completely cool.
Time 50m Yield 14 servings. Number Of Ingredients 17 Steps:
Preheat oven to 350°. Cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in food coloring, vinegar and vanilla. In another bowl, whisk together flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., Pour into 2 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool layers 10 minutes before removing from pans to wire racks to cool completely. , For frosting, combine water and cornstarch in a small saucepan over medium heat. Stir until thickened and opaque, 2-3 minutes. Cool to room temperature. Beat butter and vanilla until light and fluffy. Beat in cornstarch mixture. Gradually add confectioners’ sugar; beat until light and fluffy. Spread between layers and over top and sides of cake.
Time 1h10m Yield 12 serving(s) Number Of Ingredients 16 Steps:
Preheat oven to 350 degrees. Spray one 10-inch bundt pan or two 9-inch round pans with a nonstick cooking spray and set aside. In a large bowl, combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center and pour in the eggs, coffee, milk and oil. Mix until smooth; batter will be thin. Pour into prepared pan. Bake in the preheated oven 35 to 40 minutes for bundt pan, 25 minutes for 9-inch round pans, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely. In a large bowl, mix together melted butter and cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add a small amount of additional milk, if needed. Stir in vanilla. Frost cake and garnish as desired.
Time 3h25m Yield 16 Number Of Ingredients 17 Steps:
Preheat the oven to 325 degrees F (163 degrees C). Line the bottoms of three 9-inch cake pans with parchment paper. Spray the sides with cooking spray. Sift all-purpose flour, cake flour, cocoa powder, baking soda, and salt together in a medium bowl. Microwave buttermilk just until warm, about 30 seconds. Stir in vanilla extract. Beat brown sugar and butter together in a bowl until light and fluffy, about 5 minutes. Add eggs one at a time, mixing thoroughly before each addition. Blend in the flour mixture and buttermilk in 3 additions until fully combined. Let mixer run on low for 5 minutes. Distribute the cake batter between the prepared cake pans. Bake in the preheated oven until a toothpick inserted into the center the cakes comes out clean, 30 to 35 minutes. Let cool for 15 minutes in the pans. Turn cakes out and let cool completely on a wire rack, at least 30 minutes. Cover with plastic wrap and chill for at least 1 hour or overnight. Meanwhile, whisk sugar, milk, flour, and salt together in a medium saucepan for the frosting. Cook over medium heat, whisking constantly, until the mixture thickens and begins to simmer, about 10 minutes. Pour into a medium bowl and chill for about 45 minutes, stirring occasionally. Beat butter until smooth, about 5 minutes. Slowly add the milk and flour mixture, 1/4 cup at a time, beating in between each addition and scraping the sides of the bowl occasionally. Mix in the vanilla extract. Level the cake layers before assembling the cake. Scoop about 2/3 cup of frosting onto the first layer and spread into an even layer. Repeat with the second and third cake layers. Frost the outsides of the cake with thin layer of frosting to catch any crumbs and chill for 20 minutes. Finish frosting the cake with remaining frosting. Cut and serve.
Time 1h35m Yield 12 cupcakes Number Of Ingredients 15 Steps:
For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners. Mix together the flour, sugar, cocoa powder, baking soda and salt in a large bowl. Whisk the buttermilk, oil, sour cream, egg, espresso powder and vanilla in another large bowl. Add the flour mixture to the buttermilk mixture and whisk until just incorporated. Divide the batter among the cupcake liners. Bake until a toothpick inserted in the center of a cupcake comes out with a few moist crumbs attached, 16 to 18 minutes. Let cool in the pan for 10 minutes, then remove the cupcakes and let cool completely on a wire rack, about 30 minutes. For the frosting: Meanwhile, beat the cream cheese and butter in a large bowl with an electric mixer on medium speed until smooth and fluffy, about 1 minute. Add the confectioners’ sugar and vanilla and beat until light and fluffy, about 1 minute. Spread the frosting on top of the cooled cupcakes then dust with a little black cocoa powder.
Time 1h Yield Makes 6 Number Of Ingredients 11 Steps:
Heat oven to 180C/160C fan/gas 4. Grease and line the bases of 6 dariole moulds with baking parchment. Put the butter, sugar, egg, flour, ground almonds, bicarbonate, cocoa and Guinness in a mixing bowl. Beat together until lump-free. Divide between the tins then bake for 20-25 mins until risen and a skewer poked in comes out clean. Cool for 15 mins, then remove from tins and cool completely - the same way up they baked, don’t turn upside-down. Whip cream with the icing sugar and splash of Champagne, if using, until thick. Spoon a dollop onto the top of each cake and dust with a touch of cocoa. Serve with glasses of Champagne or Black Velvets for pudding.
