In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. In a large mixing bowl, whisk together the sugar, vegetable oil, and melted butter. Add in the eggs and yolk and whisk for twenty seconds, or until very well combined. Add in the buttermilk, vanilla and food coloring and whisk to combine. Whisk in the vinegar and coffee mixture. Using a fine mesh sieve, sift the flour mixture into the batter in three additions, whisking until each addition is incorporated. Divide the batter equally between the prepared pans. Tap the bottoms of the pans against the counter several times to release any air bubbles. Bake for 25 to 30 minutes, or until a cake tester or toothpick comes out clean. It’s normal for the cake to look slightly spongy on top. Place the cake pans on cooling racks. When the pans are cool enough to touch, run a thin knife around the edges of the pans to loosen the cakes. Invert onto the wire racks. Let cool completely. CREAM CHEESE FROSTING: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium-high speed until very light, creamy, and smooth. Scrape down the bottom and sides of the bowl to ensure no clumps remain. Add in the vanilla and beat until combined. On low speed, gradually add in the sugar and beat until fluffy, about three minutes. If the frosting is too thick, add a splash of milk or cream. If it’s too thin, add more sifted powdered sugar. PINK ROYAL ICING: In a small bowl, combine warm water, light corn syrup, and extract. Stir until corn syrup is dissolved. Add sugar water to powdered sugar and stir until completely combined. Mixture will be thick. The consistency you’re looking for is a slowly dripping icing that disappears into the bowl within about 12 seconds. Add food colouring by drop until you reach the colour you want. Use immediately .
INGREDIENTS
CAKE: 1/2 cups of hot coffee or boiling water 1/4 cups unsweetened cocoa powder 2 1/4 cups all-purpose flour 1/2 tsp baking powder
1 tsp baking soda 1 tsp fine sea salt
1/4 tsp ground cinnamon 2 cups granulated sugar 1/2 cup vegetable oil 1 stick (113 grams) unsalted butter, melted 2 large eggs, at room temperature 1 large egg yolk, at room temperature 1 cup buttermilk, at room temperature 2 tsp vanilla extract 3 tsp red gel food colouring, plus more if needed* 1 tsp distilled white vinegar CREAM CHEESE FROSTING: 16 ounces cream cheese, at room temperature 2 sticks (227 grams) unsalted butter, at
room temperature 2 tsp vanilla extract 4 cups powdered sugar, sifted PINK ROYAL ICING: 1 1/2 cup powdered sugar 2 tbs warm water 1/2 tbs light corn syrup 1/8 tsp vanilla or almond extract Red gel food colouring
METHOD
CAKE: Preheat the oven to 325°F. Line three 8-inch cake pans with parchment rounds and spray parchment and sides of pans generously with nonstick cooking spray. In a glass measuring cup, whisk the hot coffee and cocoa powder. Cover and let stand for five minutes.
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