Wednesday, February 27, 2013
Chocolate - Mocha - Caramel Cake - Paula Deen
2 1/2 cups all-purpose flour
2 cups sugar
1 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup vegetable oil
1 cup strong coffee
3 large eggs
1 cup sour cream
Caramel Buttercream Frosting (recipe follows)
Garnish: chopped chocolate-covered espresso beans, chopped pecans
Preheat oven to 350 degrees. Spray 3 9-inch cake pans with nonstick cooking spray with flour.
In a large bowl, combine flour and next 5 ingredients. In a small bowl, stir together oil, coffee, and eggs. Gradually add to flour mixture; beat at medium speed with a mixer until smooth. Stir in sour cream. Spoon batter into prepared pans.
Bake 23-27 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.
Spread Caramel Buttercream Frosting in between layers and on top and sides of cake. Garnish with chopped chocolate covered espresso beans and chopped pecans, if desired.
Caramel Buttercream Frosting
Makes about 4 cups.
1 1/2 cup sugar
6 egg whites
2 cups unsalted butter softened
2/3 cup hot caramel topping
In the top of a double boiler, whisk sugar and egg whites until combined. Cook over simmering water until mixture reaches 140 degrees on a candy thermometer; do not stir. Immediately pour mixture into the bowl of a heavy duty stand mixer. Beat at high speed for 10 minutes; reduce speed to medium-low.
With mixer running, add butter, 2 tablespoons at a time, beating well after each addition. Beat in caramel topping until combined. Keep at room temperature until ready to frost cake.