to prevent any lumps and add half to butter. Beat for another five minutes then add the remaining powdered sugar/cocoa and mix for three more minutes. While powdered sugar is mixing into butter, in a small bowl add instant coffee and hot water. Add the coffee mixture to frosting with heavy cream and beat for another three minutes. Store in the fridge for up to seven days, let come to room temperature, and mix before using.
INGREDIENTS
CAKE: 2 cups all-purpose flour 2 cups white sugar
2/3 cup unsweetened cocoa powder 1/2 cup unsweetened apple sauce 2 eggs 1 cup buttermilk 2 teaspoons baking soda 1/2 teaspoon salt 1 teaspoon baking powder 1 tablespoon instant coffee powder 1 cup hot water CHOCOLATE COFFEE BUTTER CREAM: 1 cup butter, at room temp. 3 -1/2 to 4 cups powdered sugar, sifted, depending on how sweet/thick you want 1 tbs instant coffee (adjust amount to your
Frost cooled cake with coffee butter cream.
Optional toppings:
After frosting, melt some semisweet chocolate baking squares or chips in a double boiler. Drizzle chocolate around top outside edges letting it run down sides, or over top of cake.
preference less or more) 1 cup of cocoa powder
Grate dark chocolate over top of cake and serve with coffee ice cream.
2 tbs hot water (more or less depending on how strong you want the coffee flavour) 2 tbs heavy cream /double cream
METHOD
CAKE: Preheat oven to 350 degrees F (175 degrees C). Grease two nine-inch round cake pans. Measure flour, sugar, cocoa, apple sauce, eggs, buttermilk, baking powder, soda, and salt into a mixing bowl. Dissolve instant coffee in hot water, and add to mixing bowl. Beat at medium speed for two minutes until smooth; batter will be thin. Pour into prepared pans. Bake for 30 to 35 minutes, or until an inserted wooden pick comes out clean. Cool in pans for 10 minutes, and then turn out onto racks to cool completely. CHOCOLATE COFFEE BUTTER CREAM In the bowl of an electric mixer fitted with a paddle attachment, or large bowl with a hand held mixer beat the butter for five full minutes, until light and fluffy.
Sieve the powdered sugar and cocoa powder
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