Wednesday, September 29, 2010

Healthy, Green & Frugal is One!

A year ago I published my first blog post ever.  Thank you SO MUCH for reading Healthy, Green and Frugal this past year! If I could give you each a cupcake I would. Instead, how about my favorite recipe for chocolate cake with mocha buttercream icing?

Birthdays are a good time for reflection....check out my recent post Is Blogging Worthwhile? from my new blog, Raccoon School. The blog is about my family's homeschool experience and the ways in which we deal with our sensory processing issues. Come on over and check it out.  Subscribe via email or like Raccoon School on Facebook.

Here's the chocolate cake recipe. It's from Barefoot Contessa, so you know it's good. Very moist and easy to make. The mocha buttercream icing recipe I like to use is from Epicurious. These recipes are not vegan, but perhaps my husband (aka The Meastro) can help me figure out how to make a vegan version.

Beatty's Chocolate Cake
  • Butter, for greasing the pans
  • 1 3/4 cups all-purpose flour, plus more for pans
  • 2 cups sugar
  • 3/4 cups good cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup buttermilk, shaken
  • 1/2 cup vegetable oil
  • 2 extra-large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup freshly brewed hot coffee
  1. Preheat the oven to 350 degrees F. Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans. 
  2. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. 
  3. In another bowl, combine the buttermilk, oil, eggs, and vanilla. 
  4. With the mixer on low speed, slowly add the wet ingredients to the dry. 
  5. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. 
  6. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. 
  7. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
  8. Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
Mocha Buttercream Icing
  • 6 cups sifted confectioners' sugar, or more as needed 
  • 1/3 cup sifted unsweetened natural cocoa 
  • 5 to 6 tablespoons extra-strength coffee or espresso (or 1 tablespoon instant coffee powder dissolved in 1/2 cup hot water) 
  • 8 tablespoons (1 stick) unsalted butter, at room temperature 
  • 1 teaspoon vanilla extract
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