German chocolate cake frosting that I thought I'd try on another variety of chocolate cake.
As I sit her on my computer and look and a ton of different blogs and cooking websites searching for new recipes to try, across the room sit my lonely cookbooks, just longing to have their pages flipped through. I have made a point of collecting some good books, but find that I barely look at them. So as a small goal, I want to try to cook out of them more often and then share the recipes with you. Here's the first one. This recipe comes from The Barefoot Contessa Cookbook, and while she has many different cookbooks, this is the original one. I have seen Ina make this cake in a tiered form on her show, and you can find the recipe online here. I was comparing that recipe with the one in the cook book, and it looks like she just doubled the recipe to make the larger cake.
I really liked this recipe. I actually don't have a ton of chocolate go to cakes, so was glad this one worked out. I made the recipe as written except omitted the coffee. I know the coffee just gives a depth of flavor, but I don't have coffee around, so I just omitted it. I decided to put them in cupcake form, just for fun, and topped them with the left over frosting, and some new chocolate frosting (recipe to come). The recipe makes an even 24 cupcakes. Next time I think I will try this out in cake form.
The Barefoot Contessa
1 3/4 all-purpose flour
1 cup good cocoa powder
1 1/2 teaspoons baking soda
1/4 teaspoons salt
3/4 cup unsalted butter at room temperature
2/3 cup granulated sugar
2/3 cup light brown sugar, packed
2 extra large eggs, room temperature
2 teaspoons pure vanila extract
1 cup buttermilk at room temperature
1/2 cup sour cream at room temperature
2 tablespoons brewed coffee
Preheat the oven to 350 degrees.
Sift together flour cocoa, baking soda and salt. Set aside.
Cream the butter and sugars until light and fluffy, on high speed, about 5 minutes
Combine the buttermilk, sour cream, and coffee (if using) in separate bowl.
On low speed, add the flour mixture and the buttermilk mixture alternately in thirds, beginning with the buttermilk mixture and ending with the flour mixture.
Mix the batter only until blended.
Pour batter into two 8-inch, butter and floured, round cake pans, or 24 cupcakes.
Bake for 25 to 30 minutes.
Cool for 10 minutes on a rack. Remove from pans to finish cooling