Quarantine Chocolate Cake

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!