Chocolate Espresso Cake
May. 2nd, 2021 06:50 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
highlyeccentricThis was actually my ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png)
cookbook_challenge recipe for March, but apparently I was having a weird time for most of March and April, wherein I mostly... did things, but didn't follow up on them. Weird. And while I did cook some new stuff in April, none of it was from pre-2021 recipes. Oh well. Onward to May!
Chocolate Espresso Cake
From Smitten Kitchen Every Day, gluten-free-ified and caffeinated by me.
85 grams butter, softened
145 grams dark brown sugar
25 grams granulated sugar
1 large egg
1 large egg yolk
1 tsp vanilla extract
about 125 ml buttermilk
about 50ml espresso, warm, mixed with at least a tablespoon of cocoa powder and stirred
3/4 tsp baking soda
1/2 tsp baking powder
40 g cocoa, additional
About 130 grams of flour - if baking gluten-free, it's worth cutting your basic cake flour mix with about 30 g of almond meal. (The abouts here are because flour weights don't transfer - I'd cook in cups if I had three different measuring systems worth of cup measures, but all I've got is scales and a jug marked at 50ml increments. Aim for 1 US cup of assorted flours)
Heat oven to 180 C. Coat and line an 8-inch square tin or a single loaf tin.
Beat butter and sugars in a large bowl until fluffy; beat in egg, yolk, and vanilla. Scrape down, then add baking powder and soda, and beat thoroughly. Add the wet ingredients and mix. Add flours, and fold in by hand until flour has just combined.
Scrape into pan; bake for 20-30 min.
Frosting: go with your preference, but I strongly recommend adding warm espresso to whatever liquid is involved. (I use this basic recipe.)
cookbook_challenge recipe for March, but apparently I was having a weird time for most of March and April, wherein I mostly... did things, but didn't follow up on them. Weird. And while I did cook some new stuff in April, none of it was from pre-2021 recipes. Oh well. Onward to May!Chocolate Espresso Cake
From Smitten Kitchen Every Day, gluten-free-ified and caffeinated by me.
85 grams butter, softened
145 grams dark brown sugar
25 grams granulated sugar
1 large egg
1 large egg yolk
1 tsp vanilla extract
about 125 ml buttermilk
about 50ml espresso, warm, mixed with at least a tablespoon of cocoa powder and stirred
3/4 tsp baking soda
1/2 tsp baking powder
40 g cocoa, additional
About 130 grams of flour - if baking gluten-free, it's worth cutting your basic cake flour mix with about 30 g of almond meal. (The abouts here are because flour weights don't transfer - I'd cook in cups if I had three different measuring systems worth of cup measures, but all I've got is scales and a jug marked at 50ml increments. Aim for 1 US cup of assorted flours)
Heat oven to 180 C. Coat and line an 8-inch square tin or a single loaf tin.
Beat butter and sugars in a large bowl until fluffy; beat in egg, yolk, and vanilla. Scrape down, then add baking powder and soda, and beat thoroughly. Add the wet ingredients and mix. Add flours, and fold in by hand until flour has just combined.
Scrape into pan; bake for 20-30 min.
Frosting: go with your preference, but I strongly recommend adding warm espresso to whatever liquid is involved. (I use this basic recipe.)