Recipe: Cafe Latte Chocolate Cake Recreation

I found a recipe to recreate my favorite chocolate cake from Cafe Latte in the Twin Cities, and had to make the attempt (I don’t believe the bakery ships to the East Coast). It is a great addition to an Easter Day brunch or an occasion that calls for a chocolately celebration.

Ingredients
– egg  – vegetable oil  – buttermilk  – flour  – sugar  – cocoa powder  – salt  – baking soda  – hot coffee  – milk  – butter  – semi-sweet chocolate chips

Directions
Preheat oven to 350 degrees. Grease two 9-inch cake pans.

Combine 1 egg, 2/3 cup oil and 1 cup buttermilk. In a large separate bowl, mix 2 cups flour, 1 3/4 cups sugar, 1/2 cup cocoa powder, 1 teaspoon salt and 1 tablespoon baking soda. Gradually add wet ingredients to dry until well-mixed. Slowly add 1 cup hot coffee, and pour the mixture equally between the two pans. If you have any extra, you can pour into a greased cupcake tin (make sure you adjust baking time, as they will be done faster than the larger cakes).

Bake for 25-30 minutes, or until the toothpicks come out clean. Rest in pans 10 minutes, then turn onto wire rack to cool completely.

While the cakes are cooling, mix 1/2 cup milk and 1 cup sugar in a saucepan. Add 6 tablespoons butter and bring to a boil. Remove from heat, and add the chocolate chips, using a whisk to mix until smooth.

To assemble the cake, place the first layer on the serving tray, add a layer of frosting (use your discretion, but should be about 2/5 of the frosting). Place the second layer and use remaining frosting. It is a bit runny, so it is something to take into consideration when attempting to make designs.

Let cool and serve. Don’t be surprised if you receive requests for this cake again!

Until next time,
SugarSource