Yellow Cake with Deep Dark Chocolate Frosting
A delicious buttery yellow cake with a deeply dark chocolate frosting
I just got this neat new ingredient: black cocoa powder. I had never heard of this before now! I see that the packaging suggests that this be used in combination with a dutch-process cocoa, because the black cocoa is, obviously, a very deep dark flavor.
How about a very dark chocolate frosting? That sounds good. And chocolate cake? Too much, I think. So, a yellow cake it is!
I wanted to make sure the yellow cake was still able to stand out, so I used plenty of butter and included one of my favorite secret ingredients as well! I also added a little bit of oil, because I wanted to make sure the cake still came out nice and soft. The additional egg yolk also helped out with this soft texture.
Not only did I use black cocoa powder for this frosting, but I also went a step further to accentuate the chocolate flavor by adding this bold instant coffee which I might as well.
What also is great about this recipe is that you frost the cake while it’s still warm, so you can have the satisfaction of completing the job quicker than usual.
This frosting was exactly as I had pictured: a deep dark chocolate flavor, which the coffee enhanced even more. It is extremely rich and is perfect on the soft, buttery yellow cake. I will definitely be making this one again.
Recipe:
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Ingredients:
YELLOW CAKE:
- 2 1/2 cups flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup butter, softened
- 1 2/3 cup sugar
- 1/4 cup oil
- 3 eggs
- 1 egg yolk
- 1 tsp vanilla extract
- 1 tsp butter extract
- 1 cup sour milk
DEEP DARK CHOCOLATE FROSTING
- 1 cup sugar
- 1 TBS black cocoa powder
- 1 tsp dark roast instant coffee
- 1/2 cup milk
- 1/2 cup butter, softened and cubed
- 1 1/2 cups semi-sweet chocolate chips
Directions:
YELLOW CAKE:
- Preheat the oven to 350 degrees
- Coat a 13×9 inch pan with nonstick spray with flour.
- Whisk together the flour, baking powder, baking soda and salt; set aside.
- In a large bowl, cream together butter and sugar until light and fluffy (about 3-4 minutes).
- Add oil and mix well.
- Add eggs and egg yolk, one at a time, beating well after each addition.
- Stir in both extracts.
- Add half of the flour mixture and stir completely.
- Stir in sour milk, then remaining flour until thoroughly combined.
- Spread in prepared pan
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Prepare the frosting.
DEEP DARK CHOCOLATE FROSTING:
- In a medium saucepan, whisk together sugar, black cocoa and coffee.
- Whisk in the milk until combined.
- Place butter in a saucepan, and stir with a rubber spatula over medium heat.
- Stir constantly, until the mixture starts to bubble
- Allow the mixture to boil without stirring for about 1 minute.
- Remove from heat and immediately add chocolate chips, whisking vigorously until completely melted and combined.
- Pour this evenly over the warm cake.
- Allow to sit at room temperature for about an hour, then transfer to the refrigerator to cool completely before cutting
NOTES
- To make sour milk, mix together 1 cup of milk with 1 tablespoon of lemon juice, and let it sit for 5-10 minutes.
- I used this vanilla extract , this butter extract and this black cocoa powder to test this recipe
- This dark roast instant coffee is really good, but you can use whatever coffee you have on hand
