Yellow Cake, Chocolate Frosting

Since this blog is new, it seems appropriate to begin at the beginning, my inaugural carrot cake post notwithstanding. Nothing could be more basic than yellow cake with chocolate frosting, yet nothing could be crying out more for something a little special. 

Continuing my philosophy that decorations should be delicious in their own right, a quick batch of chocolate truffles are placed  on top for an extra special touch. I rolled them only in cocoa powder so that they don't seem completely incongruous from the cake itself. And the truffles are quite delicious; I'd highly recommend making them on their own if you need a simple yet elegant dessert.

Yellow Cake, Chocolate Frosting

Act I: Chocolate Truffles

  4 oz semisweet chocolate
  4 oz bittersweet chocolate
0.5 cup heavy cream
0.5 tbsp vanilla
0.5 tbsp prepared coffee

Chop the chocolates finely with a sharp knife. Chopping at a corner of the chocolate is the best way to make quick work of it. Place the chocolate in a heat-proof bowl.

Heat the cream in a small saucepan until it just boils. Let it sit for 20 seconds before pouring over the chocolate (just to avoid overheating it). Slowly whisk the chocolate and cream until the mixture is melted and smooth. Add in the vanilla and coffee.

Leave this mixture to set at room temperature for at least an hour, allowing the chocolate to cool and firm up. Using two spoons, scoop out the chocolate and roll it in your hands to make it nearly round. Toss in cocoa powder to coat.

Act II: Yellow Cake

  3 cups all-purpose flour
  1 tsp baking powder
0.5 tsp baking soda
0.5 tsp salt

1.5 cups butter (3 sticks), softened
  2 cups sugar
  5 eggs
  1 tbsp vanilla

  1 cup buttermilk

Preheat oven to 350 degrees Fahrenheit. Butter two 9-inch cake pans. Line the bottoms with parchment paper. Butter and flour the sides of the pans and the parchment paper.

In a large bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.

In the bowl of a stand mixer, cream the butter and sugar together, beating at medium speed for 3-5 minutes until pale yellow and fluffy. Add in the eggs, one at a time, beating well after each addition and scraping down the bowl as necessary. Beat in the vanilla.

Beat in the flour mixture alternately with the buttermilk, beginning and ending with the flour mixture. Divide into the cake pans and bake at 350 degrees for 45 to 55 minutes, until a toothpick inserted in the center of the cake comes out clean. Let cool in their pans for 30 minutes before turning out to cool completely. Frost with the Chocolate Frosting recipe that follows.

Act III: Chocolate Frosting

4 cups powdered sugar

1 cup cocoa

1.5 tsp vanilla

0.5 cups heavy cream

10 tbsp unsalted butter, softened
0.25 tsp salt

In a bowl, whisk together the powdered sugar and cocoa powder to blend. In a small bowl or measuring cup, combine the vanilla and 0.5 cup of cream.


In the bowl of a stand mixer, cream the butter and salt until pale yellow and fluffy, about 3-5 minutes on medium speed. Add powdered sugar mixture alternately with the cream mixture, beginning and ending with the powdered sugar, scraping down the bowl as needed. Beat until desired spreading consistency is reached, adding the remaining 0.25 cup of cream as necessary. 

Place one layer of cake on your cake stand, cake plate, or whatever you may be using. Spread about one cup of frosting over the cake, spreading to the sides. Top with the other cake layer, and frost the tops and sides of the cake. Decorate with the chocolate truffles however you see fit.

Notes:

• If you do make the truffles on their own, you can add liqueur to the recipe for another layer of flavor: reduce the vanilla to 1 tsp and add in 1 tbsp of a liqueur of your choice (Frangelico and Kahlua are two that work beautifully).
• Additionally, you can toss the truffles in ingredients other than cocoa powder. Coconut, chopped and toasted hazelnuts, and chopped chocolate are some classic options.
• Fun Fact: I keep referring to this as "yellow" cake. This is because of the egg yolks present in the cake. Alternatively, "white cake" uses only egg whites (typically beaten until stiff peaks and folded into the cake just before dividing the batter amongst the pans and baking).