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Categories:
flour sugar cocoa baking soda baking powder kosher salt buttermilk vegetable oil black vanilla cream cheese freshly brewed hot coffee cocoa butter sugar toffee black vanilla
Viewed: 64 - Published at: a year agoIngredients
- 1 3/4 cup all-purpose flour
- 2 cup sugar
- 3/4 cup Hershey's cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp kosher salt
- 1 cup buttermilk - shaken
- 1/2 cup vegetable oil
- 2 each extra large eggs- room temperature
- 1 tsp black vanilla extract
- 2 lb cream cheese at room temperature
- 1 cup Freshly brewed hot coffee
- 1/2 cup Hershey's cocoa powder
- 1/2 stick unsalted butter at room temperature
- 1 lb confectioner's sugar
- 1 cup toffee
- 1 tsp Black Vanilla
Method
- Preheat oven to 350F Fahrenheit.
- Butter 2- 8 inch cake pans.
- Line pans with parchment or wax paper.
- Mix 1 tbsp of flour with 1 tbsp of cocoa powder and lightly dust the pans.
- Put all dry ingredients in electric mixer bowl with whip attachment and sift on low speed till blended.
- Scrape bowl.
- In separate bowl add all the wet ingredients and mix well.
- On low speed add the wet ingredients to the dry.
- Add the coffee until just blended.
- Pour batter into prepared pans and bake for 35 - 40 mins or until a toothpick inserted in the center comes out clean.
- Cool on wire rack.
- Chocolate cream cheese icing
- Place cream cheese and butter in mixing bowl with paddle attachment on low speed till blended.
- Slowly add confectioner's sugar and cocoa powder a little at a time.
- Increase speed and whip until fluffy.
- Place one layer on a cake pedestal.
- Spread cream cheese mixture on top of cake.
- Dust with crystallized toffee.
- Top with the next layer.
- Spread frosting evenly.
- Dust with toffee crystals.
- *A coarse seive may be used for dusting.
