Need a little pick me up? This is the perfect cake to make while you're physically distancing as it gets better and better as it ages. Make it and enjoy it for days!
This recipe will yield two 9" rounds (if you only have 8" you can make two thicker layers as well!) or one 9" x 13" sheet cake. You likely have all of these ingredients on hand, but see the end of this post for a list of possible substitutions. Times may be tough but you should still have cake.
Quarantine Chocolate Cake
~ recipe inspired by Ina Garten's chocolate cake
1 3/4 cups Flourist Whole Grain Red Fife
2 cups granulated sugar
3/4 cups cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp kosher salt
1 cup buttermilk, shaken
1/2 cup olive oil
2 large eggs, at room temperature
1 tsp vanilla extract
1 cup freshly brewed hot coffee
Chocolate Frosting
6 oz good quality dark chocolate
1/2 pound unsalted butter, at room temperature
1 egg yolk, at room temperature
1 tsp vanilla extract
1 1/4 cups sifted icing sugar
1 Tbsp freshly brewed hot coffee
For the Cake:
Preheat the oven to 350°F. Spray pans and line with parchment paper. Combine the dries in the bowl of a mixer fitted with a paddle attachment. Mix until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. Set the mixer on low speed and slowly stream in the wet ingredients into the dry. Add the coffee and stir just to combine. Remove the bowl from the mixer and scrape the bottom of the bowl with a spatula to ensure that the mixture is cohesive. The mixture will be quite liquid but this is normal! Divide the batter into the prepared pans and bake until a cake tester inserted comes out clean. This time will vary depending on your pan size. Cool in the pan for 30 minutes, then invert them out onto a cooling rack and cool completely.
For the Frosting:
It's best to prepare the frosting once the cake has cooled or is almost cool as it's best for spreading as soon as it has been made. Chop the chocolate and melt in a heat proof bowl set over a pot of simmering water. Stir until just melted then set aside and allow to cool to room temperature.
In the bowl of a mixer fitted with a paddle attachment, beat the butter on medium-high speed until light and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for another 3 minutes. Turn the mixer to low and slowly add the sifted icing sugar. Beat at medium speed until smooth and creamy, being sure to scrape down the bowl with a spatula as needed. Add the chocolate and the coffee to the butter mixture and mix until just blended, being careful not to over mix. Spread immediately onto the cooled cake.
Possible Substitutions
Whole Grain Red Fife: Because of the buttermilk, any Whole Grain Flour will work well in this recipe. You can also use any of our Sifted Flours with excellent results.
Buttermilk: If you do not have buttermilk you can easily make your own! Combine 1 Tbsp of an acid (lemon juice, vinegar, etc) with 1 cup of milk and set aside for 5 minutes before using.
Olive Oil: Any neutral oil will work well in this recipe
Fresh Coffee: Instant coffee will work just as well - just be sure that it is hot.
If you do not have vanilla, the cake will still be just as tasty without it. Vanilla adds some depth to chocolate cakes but it is not necessary!
Comments
Please include weights for the dry ingredients!
How should I store this cake after baking- fridge or room temperature?
Hi! Is this freezer friendly? I’m hoping to make into cupcakes and freeze them so I can treat myself as needed. :)
I made this cake last week for my partner’s birthday. It was incredible! Mind you, it’s extremely decadent, but that’s why it’s so special. It’s a moist, chocolate-heaven cake. I followed the directions to a tee (aside from adjusting the baking soda and powder because I live at 7,000’). For the person who also lives at high altitude and commented on their cake collapsing – you always have to make adjustments for baked goods (definitely not Flourist’s fault). Just google “high altitude baking adjustments.”
Don’t hesitate to try this recipe! This cake will make you feel good and comforted during this dumpster fire of a year ;)
just had a thought, I don’t like coffee but I suppose I could sub
with a strong Earl Grey tea. At least it will give me the liquid I need
may not add much flavour…….perhaps you will have a better suggestion!
I tried making this cake with two standard 8- inch round cake pans and the batter overflowed. Has anyone else had this happen?
Hi Liz!
It was just a large offset spatula – put slightly more icing than you would normally have on top, and swirl the cake while slowly bringing the offset spatula way from the centre. It helps if you have a cake turntable!
What tool did you use to make that fancy swish on top of your quarantine chocolate cake?
Hi Lynn,
The egg yolk can easily be omitted from the recipe if you are uncomfortable with including it! It is common for cake icings to include a raw egg but it is not necessary.
Good morning.
Isn’t there a risk of salmonella with raw egg in the frosting?
Thank you.