Chocolate and Peanut Butter Layer Cake with Chocolate and Peanut Butter Buttercream


 
Chocolate and Peanut Butter Layer Cake with Chocolate and Peanut Butter Buttercream - this party cake is from the latest book from Bake from Scratch Magazine. Soft chocolate and peanut butter cake layers are sandwiched with chocolate and peanut butter buttercream, then finished off with playful blobs of the buttercream to create the perfect chocolate ombre cake. This cake is easy to make and is great to serve a crowd - you can't go wrong with peanut butter and chocolate! #chocolatecake #peanutbuttercake #chocolatebuttercream #peanutbutterbuttercream
Chocolate and Peanut Butter Layer Cake with Chocolate and Peanut Butter Buttercream - this party cake is from the latest book from Bake from Scratch Magazine. Soft chocolate and peanut butter cake layers are sandwiched with chocolate and peanut butter buttercream, then finished off with playful blobs of the buttercream to create the perfect chocolate ombre cake. This cake is easy to make and is great to serve a crowd - you can't go wrong with peanut butter and chocolate! #chocolatecake #peanutbuttercake #chocolatebuttercream #peanutbutterbuttercream
Chocolate and Peanut Butter Layer Cake with Chocolate and Peanut Butter Buttercream - this party cake is from the latest book from Bake from Scratch Magazine. Soft chocolate and peanut butter cake layers are sandwiched with chocolate and peanut butter buttercream, then finished off with playful blobs of the buttercream to create the perfect chocolate ombre cake. This cake is easy to make and is great to serve a crowd - you can't go wrong with peanut butter and chocolate! #chocolatecake #peanutbuttercake #chocolatebuttercream #peanutbutterbuttercream
Chocolate and Peanut Butter Layer Cake with Chocolate and Peanut Butter Buttercream - this party cake is from the latest book from Bake from Scratch Magazine. Soft chocolate and peanut butter cake layers are sandwiched with chocolate and peanut butter buttercream, then finished off with playful blobs of the buttercream to create the perfect chocolate ombre cake. This cake is easy to make and is great to serve a crowd - you can't go wrong with peanut butter and chocolate! #chocolatecake #peanutbuttercake #chocolatebuttercream #peanutbutterbuttercream
Chocolate and Peanut Butter Layer Cake with Chocolate and Peanut Butter Buttercream - this party cake is from the latest book from Bake from Scratch Magazine. Soft chocolate and peanut butter cake layers are sandwiched with chocolate and peanut butter buttercream, then finished off with playful blobs of the buttercream to create the perfect chocolate ombre cake. This cake is easy to make and is great to serve a crowd - you can't go wrong with peanut butter and chocolate! #chocolatecake #peanutbuttercake #chocolatebuttercream #peanutbutterbuttercream
Chocolate and Peanut Butter Layer Cake with Chocolate and Peanut Butter Buttercream - this party cake is from the latest book from Bake from Scratch Magazine. Soft chocolate and peanut butter cake layers are sandwiched with chocolate and peanut butter buttercream, then finished off with playful blobs of the buttercream to create the perfect chocolate ombre cake. This cake is easy to make and is great to serve a crowd - you can't go wrong with peanut butter and chocolate! #chocolatecake #peanutbuttercake #chocolatebuttercream #peanutbutterbuttercream
Chocolate and Peanut Butter Layer Cake with Chocolate and Peanut Butter Buttercream - this party cake is from the latest book from Bake from Scratch Magazine. Soft chocolate and peanut butter cake layers are sandwiched with chocolate and peanut butter buttercream, then finished off with playful blobs of the buttercream to create the perfect chocolate ombre cake. This cake is easy to make and is great to serve a crowd - you can't go wrong with peanut butter and chocolate! #chocolatecake #peanutbuttercake #chocolatebuttercream #peanutbutterbuttercream
Chocolate and Peanut Butter Layer Cake with Chocolate and Peanut Butter Buttercream - this party cake is from the latest book from Bake from Scratch Magazine. Soft chocolate and peanut butter cake layers are sandwiched with chocolate and peanut butter buttercream, then finished off with playful blobs of the buttercream to create the perfect chocolate ombre cake. This cake is easy to make and is great to serve a crowd - you can't go wrong with peanut butter and chocolate! #chocolatecake #peanutbuttercake #chocolatebuttercream #peanutbutterbuttercream

Put your party pants on, because this is a party cake! I am super excited to be sharing the recipe for this dude - it comes from the newest book from Brian and Bake From Scratch! Each year they put together an incredible compilation of all the recipes from the last year, and turn them into one big, beautiful book. I have a couple of recipes in there from my contribution to the holiday cookie issue last year - it’s always so, so exciting to see my photographs in print alongside some of my fave bakers and bloggers. The book is such a lovely round up, but also an amazing idea if you live outside of the States and want all the recipes that were included this past year, rather than having to get the magazine sent overseas each month!

When I was choosing something to make (with the assistance of Brooke and Brian via facetime while they had cocktail hour in their hotel), I was looking for something a wee bit epic. I went back and forth for a bit, before Brian suggested I take a bunch of recipes from their layer cake section, and mix and match them. There’s a super cool section at the start of the cake chapter that has a whole lot of cake recipes, and a whole lot of buttercream recipes, and you can essentially just pick a cake, pick a buttercream, and you have an instant combination. It’s such a clever idea - I’ve highlighted two of the cake recipes here and two of the buttercreams, but there are a whole load more in the book! Definitely pick up a copy if you can - it would make the most amazing present for the baking enthusiast in your life!

I couldn’t go past the classic peanut butter and chocolate combination for this cake. I made both the chocolate and the peanut butter cakes - both are stir together cakes (rather than needing a mixer), so come together super quickly. I made them the night before, then once they were cool, wrapped them up tightly and popped them in the freezer overnight - ideally if I have the time, this is my favourite way to frost a cake, but room temp or chilled cakes work great too! I then stacked them up, alternating not only the cake flavour, but the buttercream filling inside, which made for a super exciting cake interior.

I’m not usually a huge fan of American Buttercream (We all know I am a die hard German buttercream girl), but there are a two times when I absolutely love it: when it has peanut butter, and when it has chocolate. I used both of these to finish off this cake, both from the mix and match section I mentioned - I crumb coated it using both flavours, then couldn’t help but finish it off in a way that’s my ultimate go to, blobs of buttercream piped on using a french star tip. I was going to just do a sparse covering of the buttercream blobs, but always end up getting carried away (they are so, so fun), so covered the whole thing, which I’m super happy I did, as it ended up being the most perfect cake:buttercream ratio!

This cake looks super fancy but I promise that it is much easier than it looks - it’s two batches of cake, but both come together super easy, and bake up amazingly flat, with no levelling required. Then it’s just two quick batches of buttercream which you use to fill and crumb coat the cake, then transfer the remainder into your piping bags and blob away! I wanted to have three colours of buttercream so I mixed together some of the chocolate and peanut butter (I actually used the frosting that got scraped off in the crumb coating process), to give me a light brown choc peanut butter buttercream too, which worked so perfectly! This cake would be the most amazing thing to take to a celebration or for a birthday - it’s the perfect texture, and the flavour combination is just incredible.

A few wee tips:

  • I almost always add more heavy cream to american buttercream to get it to the texture I want - you want something smooth and silky that is going to be really nice to pipe, so I often add up to about a 1/4 cup more than the recipe calls for. Once you have mixed up the buttercream, just keep adding heavy cream until it is a nice soft smooth texture, then crank up the speed of the mixer and let it go on high for a few minutes to make sure it is super fluffy.

  • Once I have the buttercream super fluffy, I then like to turn the mixer to low and let it go for a minute or two, just to help get rid of any big air pockets which will make bubbles when you’re frosting the cake.

  • I ended up with a wee ombre crumb coat situation which I kind of loved - to get this, I plopped some peanut butter buttercream in a piping bag, then a little chocolate, another scoop of peanut butter, then a big scoop of chocolate, then snipped the end off the bag and used that to cover the cake on the turntable. I then smoothed it off, and used any excess to fill in holes and to do the top. The ombre was a happy accident, but I will be definitely be doing it this way again!

  • As you can see in the photos I didn’t worry toooo much about making the cake super flat on the top or getting the edges super sharp, because I knew that I was going to be covering it in blobs of buttercream.

  • When I’m making two cakes in a row, I usually cool the pan quickly by running it under cold water when I wash it - this means you can get your second cake on the go as soon as you can!

 

 

Chocolate and Peanut Butter Layer Cake with Chocolate and Peanut Butter Frosting

- Makes One Eight inch, four layer cake -

Recipe Reprinted with permission from Bake From Scratch: Artisan Recipes for The Home Baker

Chocolate Cake
133g granulated sugar
150g light brown sugar
55g canola oil
1 large egg, room temperature
1 large egg yolk, room temperature
1 1/2 tsp vanilla extract
210g all-purpose flour
50g unsweetened cocoa powder
1 3/4 tsp baking powder
3/4 tsp kosher salt
1/2 tsp baking soda
240g whole milk, at room temperature
160g hot coffee

Peanut Butter Cake
220g light brown sugar
85g peanut butter (use regular, smooth packaged peanut butter - natural will separate)
75g vegetable oil or other neutral oil
2 large eggs, room temperature
1 tsp vanilla extract
185g all-purpose flour
2 tsp baking powder
1/2 tsp plus 1/8 tsp baking soda
1 tsp kosher salt
240g buttermilk, at room temperature

Chocolate Buttercream
350g unsalted butter, at room temperature
130g unsweetened cocoa (I used dutch process)
720g powdered sugar, sifted
2 tsp vanilla
1 tsp kosher salt
90g heavy whipping cream, plus more as needed (see notes)

Peanut Butter Buttercream
255g unsalted butter, at room temperature
130g smooth peanut butter
810g powdered sugar, sifted
1 tsp salt
135g heavy cream, plus more as needed (see notes)

- PROCESS -

CHOCOLATE CAKE

Preheat the oven to 350°f / 180°c. Butter and flour two 8” round cake pans. Line bottom of pans with parchment paper.

In a large bowl, stir together the sugars and oil. Add egg, egg yolk, and extract, and stir to combine.

In a medium bowl, sift together flour, cocoa, baking powder, salt, and baking soda. Gradually add flour mixture to sugar mixture alternately with milk, beginning and ending with flour mixture, stirring just until combined after each addition. Stir in the hot coffee just until combined. Divide batter between cake pans.

Bake until a wooden pick inserted in the center comes out clean, 25 to 30 minutes. Let col in pans for 10 minutes. Remove from pans and allow to cool on a wire rack completely. If preparing ahead, once cool, wrap tightly in plastic wrap and freeze overnight.

PEANUT BUTTER CAKE

Preheat the oven to 350°f / 180°c. Butter and flour two 8” round cake pans. Line bottom of pans with parchment paper.

In a large bowl, stir together the light brown sugar, peanut butter, and oil until combined and creamy. Add eggs and vanilla, stirring until just combined.

In a medium bowl, soft together the flour, baking powder, baking soda, and salt. Gradually add the flour mixture to the sugar mixture alternately with buttermilk, beginning and ending with flour mixture, stirring until just combined after each addition.

Divide the batter between the pans (I like to do this by weight).

Bake until a wooden pick inserted in the center comes out clean, 25 to 30 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.

If preparing ahead, once cool, wrap tightly in plastic wrap and freeze overnight.

CHOCOLATE BUTTERCREAM

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cocoa at low speed until well combined. Gradually add the powdered sugar, 1 cup at a time, alternately with cream, 1 Tbsp at a time, beating until combined. Add vanilla and salt. Increase the mixer speed to medium-high. Beat until mixture is smooth, about 1 minute. Add more cream if needed (see notes), and beat on high until soft and spreadable. Reduce the mixer to low and beat for 1-2 minutes to remove any air bubbles. Use immediately, or place a piece of plastic wrap over the surface of the buttercream until you use.

PEANUT BUTTER BUTTERCREAM

In the bowl of a stand mixer fitted with the paddle attachment, beat butter and peanut butter at medium speed until smooth. Reduce mixer speed to low. Gradually add powdered sugar and salt, beating until combined. Add cream, beating until a spreadable consistency is reached. Add more cream if needed (see notes), and beat on high until soft and spreadable. Reduce the mixer to low and beat for 1-2 minutes to remove any air bubbles. Use immediately, or or place a piece of plastic wrap over the surface of the buttercream until you use.

ASSEMBLY

Secure one of the peanut butter layers of cake to a cake turntable using a little buttercream (I actually frosted mine on a cake stand, on top of a turntable). Add about 3/4 cup chocolate buttercream onto the first layer of cake, and smooth using an offset spatula. Top with a chocolate layer, and add about 3/4 cup peanut butter buttercream, and smooth down. Repeat the process, adding a peanut butter layer, chocolate buttercream, and finally a chocolate layer (I like to put the top layer upside down to make the top nice and flat, but I forgot this time!).

Frost the cake with a crumb coat - to do this I put peanut butter and chocolate buttercream into a piping bag (see notes), and then spun the turntable while I piped the buttercream onto the outside of the cake. Don’t worry if there are some gaps. Smooth using a cake scraper or an offset spatula, scraping off the scraper between passes, and placing the scraped off buttercream into a bowl off to the side.

Once you have crumb coated your cake, place it in the fridge to chill for about 20 minutes, while you prepare the buttercream for the outside.

Fit three piping bags with french star tips - I use Ateco #866. If you used a bowl to the side to collect the scraped buttercream (I did, and ended up with both peanut butter and chocolate buttercream), mix well to combine, adding more chocolate or peanut butter buttercream if necessary until you have a nice light brown colour. Transfer to a piping bag. Transfer the remaining chocolate and peanut butter buttercreams to the other two piping bags.

Remove the cake from the fridge, and pipe blobs of buttercream over the surface of the cake - I just blob them on randomly, switching colours every now and then to keep the pattern nice and mixed up. Repeat until the cake is completely covered in buttercream blobs.

Store in the fridge until ready to serve. Once cut, store in an airtight container in the fridge.

Chocolate and Peanut Butter Layer Cake with Chocolate and Peanut Butter Buttercream - this party cake is from the latest book from Bake from Scratch Magazine. Soft chocolate and peanut butter cake layers are sandwiched with chocolate and peanut butter buttercream, then finished off with playful blobs of the buttercream to create the perfect chocolate ombre cake. This cake is easy to make and is great to serve a crowd - you can't go wrong with peanut butter and chocolate! #chocolatecake #peanutbuttercake #chocolatebuttercream #peanutbutterbuttercream

One Bowl Devil's Food Bundt Cake with Bay Leaf Caramel


 
One Bowl Devil's food bundt cake with bay leaf caramel - a dense, moist chocolate bundt cake is loaded up with a lightly infused bay caramel. The cake is amazing alone, but with the caramel it is the perfect match. #devilsfoodcake #chocolatebundtcake #baycaramel
One Bowl Devil's food bundt cake with bay leaf caramel - a dense, moist chocolate bundt cake is loaded up with a lightly infused bay caramel. The cake is amazing alone, but with the caramel it is the perfect match. #devilsfoodcake #chocolatebundtcake #baycaramel
One Bowl Devil's food bundt cake with bay leaf caramel - a dense, moist chocolate bundt cake is loaded up with a lightly infused bay caramel. The cake is amazing alone, but with the caramel it is the perfect match. #devilsfoodcake #chocolatebundtcake #baycaramel
One Bowl Devil's food bundt cake with bay leaf caramel - a dense, moist chocolate bundt cake is loaded up with a lightly infused bay caramel. The cake is amazing alone, but with the caramel it is the perfect match. #devilsfoodcake #chocolatebundtcake #baycaramel
One Bowl Devil's food bundt cake with bay leaf caramel - a dense, moist chocolate bundt cake is loaded up with a lightly infused bay caramel. The cake is amazing alone, but with the caramel it is the perfect match. #devilsfoodcake #chocolatebundtcake #baycaramel
One Bowl Devil's food bundt cake with bay leaf caramel - a dense, moist chocolate bundt cake is loaded up with a lightly infused bay caramel. The cake is amazing alone, but with the caramel it is the perfect match. #devilsfoodcake #chocolatebundtcake #baycaramel

Hi hi! I’m back with a wee variation on an old friend of mine - this Devil’s food Bundt Cake with a Bay Caramel. One of my very favourite chocolate cakes comes from my friend Stella’s book - it is rich, the most amazing texture, and comes together in one bowl. The layers bake beautifully flat, which makes it a dream to stack up into a layer cake.

After I made a bundt cake a few weeks back, I haven’t been able to stop thinking about them - I love how easy they are, that they don’t need a frosting, and that the fancy pan does most of the work. I wanted to develop a go-to chocolate bundt cake, but thought maybe first I could try and see if this Devil’s food cake could be adapted for a bundt recipe. And not only did it turn out amazingly, but the quantity of batter required for the layer cake happened to also be the perfect amount needed for a bundt cake. I was expecting a huge amount of recipe testing, but since this worked, and it’s one of my faves, I figured I might as well stick with this!

This cake was originally going to have a tahini caramel on it, but my friend tagged me in a post recently that had doughnuts with a bay leaf caramel, so I figured I needed to give that a try. The bay gives a beautifully subtle flavour to the caramel - not too overpowering, but a slight variation on the traditional caramel taste. It goes perfectly with the not too sweet cake. The cake is amazing alone - perfectly dense, so if you don’t want to make the caramel to go alongside, a quick dust of icing sugar would be delicious too.

A few wee tips:

  • If you need cup or oz measurements for this, you can see the original post. I adapted the method just slightly to make this done in one bowl rather than a pot. It’s super easy to just plonk the bowl down on the scale and add everything in!

  • I used the Bavaria pan by Nordicware

  • Bundt cakes can be a bit intimidating. You have to spray the shit out of with baking spray, then dust it with either flour or cocoa powder. Alternatively I like the baking spray with flour and then a little dust of cocoa. 10 minutes also seems to be the sweet spot in terms of cooling time to get the cake out of the pan - set a timer as soon as you take it out of the oven.

  • I used a 10 cup bundt pan - the batter will all fit if you want it to, but I found it best to hold back just a little to make sure it won’t overflow in the oven (about 1/4 cup) - I baked it in a little ramekin and had a little snack!

  • Ideally you want to give the caramel time to cool - if it is too thick to pour, you can quickly zap in the microwave for 30 seconds at a time.

  • This cake is super moist, so keeps super well - just store in an airtight container at room temperature.

 

 

One Bowl Devil's Food Bundt Cake with Bay Leaf Caramel

- Makes one Bundt Cake, Serves about 14 -

Devil’s Food cake From Bravetart: Iconic American Desserts

Devil’s Food Bundt Cake
340g unsalted butter, cubed
340g hot coffee, or boiling water and 2 tsp instant coffee
85g Dutch Process Cocoa
170g finely chopped dark chocolate (I used 70%)
450g light brown sugar
1 Tbsp vanilla
1 tsp salt
6 eggs, cold
40g egg yolks (about two large egg yolks)
255g All-purpose flour
1 Tbsp Baking Soda

Bay Leaf Caramel
180g heavy cream
8 bay leaves, roughly chopped, plus four more to infuse while cooling (I used fresh)
300g sugar
135g Butter, at room temperature
2 tsp flaky sea salt

- PROCESS -

DEVIL’S FOOD BUNDT CAKE

Preheat the oven to 350° / 180°c. Spray a 10 cup bundt pan with baking spray or baking spray with flour, and dust well with dutch process cocoa.

In a large bowl, combine the hot coffee and butter. Whisk until the hot liquid has melted the butter. Add in the cocoa and chopped chocolate, and whisk to combine until the chocolate is melted. Add the brown sugar, vanilla, and salt, and mix to combine.

Add the eggs and yolks, whisk well to combine, then sift in the flour and baking soda, and stir well until mixed.

Place the bundt pan onto a baking sheet. Add the batter to the bundt pan, reserving about a quarter of a cup to ensure it does not overflow (see notes). Tap the pan on the counter a few times to help remove any large bubbles.

Bake the cake for 55-60 minutes, or until a skewer comes out clean and the cake registers 210°f / 100°c on a thermometer.

Remove from the oven and allow to stand for exactly 10 minutes before inverting onto a cooling rack. Allow to cool completely.

BAY LEAF CARAMEL

Place the heavy cream in a medium saucepan. Place over medium heat, and bring to just shy of a simmer. Remove from the heat, add the roughly chopped bay leaves, cover the pan, and steep for 30 minutes. Remove the bay leaves, and re-weigh the cream. Top up to 180g if needed. Return the pan of cream to a low heat while you prepare the rest of the caramel.

In a medium heavy bottomed saucepan, place the sugar over medium heat, stirring occasionally with a whisk. The sugar will start to form clumps, then begin to melt. Cook until is it amber in colour, then remove from the heat and immediately add all of the butter. Be careful as the caramel will bubble rapidly. Once the butter is incorporated, add the cream and whisk until well incorporated. Whisk for a further minute to ensure it is emulsified. Stir in the salt, and pour into a glass jar. Add the four bay leaves. Allow to cool completely.

ASSEMBLY

Place the cooled cake onto a wire rack over a sheet pan. Remove the bay leaves from the caramel, and warm if needed until it is a pouring consistency.

Pour the caramel over the cake until it is coated. You may not need all of it. Allow to sit for a few minutes to settle.

Store leftovers in an airtight container at room temperature.

One Bowl Devil's food bundt cake with bay leaf caramel - a dense, moist chocolate bundt cake is loaded up with a lightly infused bay caramel. The cake is amazing alone, but with the caramel it is the perfect match. #devilsfoodcake #chocolatebundtcake #baycaramel

Chocolate Snack Cake with Chocolate Buttercream


 
Chocolate Snack Cake with Chocolate Buttercream - the perfect cake recipe to have in your back pocket. Tender chocolate cake topped with fluffy chocolate buttercream #chocolatecake #snackcake
Chocolate Snack Cake with Chocolate Buttercream - the perfect cake recipe to have in your back pocket. Tender chocolate cake topped with fluffy chocolate buttercream #chocolatecake #snackcake
Chocolate Snack Cake with Chocolate Buttercream - the perfect cake recipe to have in your back pocket. Tender chocolate cake topped with fluffy chocolate buttercream #chocolatecake #snackcake
Chocolate Snack Cake with Chocolate Buttercream - the perfect cake recipe to have in your back pocket. Tender chocolate cake topped with fluffy chocolate buttercream #chocolatecake #snackcake
Chocolate Snack Cake with Chocolate Buttercream - the perfect cake recipe to have in your back pocket. Tender chocolate cake topped with fluffy chocolate buttercream #chocolatecake #snackcake
Chocolate Snack Cake with Chocolate Buttercream - the perfect cake recipe to have in your back pocket. Tender chocolate cake topped with fluffy chocolate buttercream #chocolatecake #snackcake
Chocolate Snack Cake with Chocolate Buttercream - the perfect cake recipe to have in your back pocket. Tender chocolate cake topped with fluffy chocolate buttercream #chocolatecake #snackcake
Chocolate Snack Cake with Chocolate Buttercream - the perfect cake recipe to have in your back pocket. Tender chocolate cake topped with fluffy chocolate buttercream #chocolatecake #snackcake

Damn, it's been a week. We have been crazy busy working on some new things for the studio - this week we shot our new chair AND launched it all in the same week. Oye. The shoot on Tuesday was so, so much fun - we had a professional photographer in, but I decided it would be fun to see what I could shoot as well, and was surprisingly impressed with what I ended up with! I was super nervous going into it because it wasn't food and there was a model involved, but we made a super detailed mood board, and it was so nice to have something to go off - I think I need to do that more! You can see it all here - have a peep at the chair too. I'm obsessed with it, and can't wait to have a house where we can actually fit one! Lol. 

I made this a few weeks ago and haven't gotten around to sharing it - it is the chocolate cake from my friend Melissa's new Book, The Minimalist Kitchen. The book, like Melissa's blog, is amazingly beautiful, and between recipes, is also filled with tips on how to have a minimalist kitchen. There are all sorts of little tips and tricks in there - I need to take notes, because I am a chronic purchaser of one-use pans and weird sized packets of specialty ingredients, which do not mix well with small shoebox kitchens. 

This cake is super simple but also amazingly delicious - a single layer of cake, loaded up with a dreamy chocolate buttercream. As someone who over commits to making cakes on the regular, usually going with multi-layered, multi-component towers, making something which didn't involve stacking or crumb coating was super fun, and just as yum as a multi layer extravaganza! Melissa makes hers into a round cake, but I chose to make a square, because i've been cracking up over the name "snack cake" ever since I realised it was an actual thing and not a joke name Americans use, so I was desperate to make my own, just so I could call it a snack cake! 

The cake comes together super quickly, and has a very tender crumb. It is then loaded up with a fluffy chocolate buttercream, which reminds me so much of the cakes we used to have for our birthdays as kids, and is one of Richard's fave things ever. The cake got destroyed in about 10 minutes flat when I took it to the studio, and has firmly cemented it's place in my list of back pocket recipes. It would be perfect to make for a bbq, or a small birthday - you can decorate it however you like, and it will always be a crowd pleaser. 

Congrats Melissa, the book is beautiful! 

A few wee tips:

  • Melissa recommends making this in an 8 inch round tin, but I only wanted to frost the top, so I popped it in an 8 inch square and added all the frosting on the top rather than smoothing it down.
  • This would make a perfect layer cake - just double the recipe and bake in two 8 inch tins
  • Melissa adds pumpkin seeds, cacao nibs and shredded coconut on the edges, but I couldn't help but add sprinkles. 
  • If you're used to making big cakes like I am this will seem like not very much mixture - at least it did to me. Don't worry - it makes the perfect amount! 
  • A quick note: I have made this into a layer cake and it worked perfectly! I doubled the cake recipe, and baked it in 3 x 6" tins. You can either double or triple the buttercream recipe if you're making a layer cake.
 

 

Chocolate Snack Cake with Chocolate Buttercream 

- Makes one 8 inch cake -

Cake Batter
Neutral Oil Cooking Spray
3/4 cup unbleached all-purpose flour (105g), plus more for the pan
1/4 cup (35g) unsweetened cocoa powder
3/4 tsp aluminium free baking powder
1/2 teaspoon kosher salt
1/4 cup (60g) whole milk
1/4 cup (60g) heavy cream
2 tsp vanilla extract
6 Tbsp (90g) unsalted butter, at room temperature
3/4 cup (150g) granulated sugar
2 large eggs

Chocolate Buttercream
6 Tbsp (90g) unsalted butter, at room temperature
1 1/4 cups powdered sugar, sifted
1/4 cup unsweetened cocoa powder
2 Tbsp heavy cream
1 tsp vanilla extract
pinch kosher salt

Garnishes to finish : Coconut, pumpkin seeds and cacao nibs, or sprinkles of your choice

 

- PROCESS -

CHOCOLATE CAKE

Preheat the oven to 350˚f / 180˚c. Lightly spray the interior sides of an 8 inch round or square pan with cooking spray. Use a paper towel to wipe smooth. Add a spoonful of flour and shake around the edges to lightly coat. Discard extra flour. Line the bottom of the pan with parchment paper cut to size. Set aside. 

In a small bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside. 

In a liquid measuring cup, measure the milk, cream, and vanilla. Set aside. 

In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar on the lowest speed for 3-5 minutes. (This will feel odd.) When ready, the butter mixture will begin sticking to the sides of the bowl. Add the eggs, one at a time, scraping down the sides after each addition; mix until completely combined. 

With the mixer speed still on low, add the dry ingredients alternately with the wet ingredients in three additions each. This should take 1 minute. Scrape down the sides of the bowl, and then beat again on medium-high for 5 seconds to develop the batter. Pour the batter into the prepared pan, and smooth the top with a spatula. Bake for 25 to 28 minutes, or until a light finger poke to the top bounces back and a crumb of chocolate remains on a toothpick. Let the cake cool in the pan for 10 minutes before running a thin knife around the edge. Transfer to a cooling rack.

CHOCOLATE BUTTERCREAM

In a stand mixer fitted with the whisk attachment, add all of the buttercream ingredients. Beat on low to incorporate. Once combined, beat on high until pale and fluffy, about 4 minutes. The frosting will be pale in colour but will deepen as it rests. 

ASSEMBLY

If you are frosting a round cake: Add about two-thirds of the frosting to the top of the cake. Using a spatula, spread the remaining frosting snugly around the sides of the cake, letting the sides of the cake show. Spinning the cake in a circular motion with your spatula pressing down gently in the centre, pull the frosting flat, allowing it to pool at the edges. Pull the spatula around the outside edges once more to connect the sides and top. Lightly sprinkle with garnishes. 

Alternatively, add all the icing to the top of the cake. Spread out with an offset spatula, creating swoops. Add garnishes. 

This cake is best after a 2-hour rest. Store covered at room temp for up to 3 days. 

Chocolate Snack Cake with Chocolate Buttercream - the perfect cake recipe to have in your back pocket. Tender chocolate cake topped with fluffy chocolate buttercream #chocolatecake #snackcake

This recipe was reprinted with permission from The Minimalist Kitchen, ©2018 Melissa Coleman. The Minimalist Kitchen was published by Oxmoor House, 2018