![]() ![]() then, because both the cake and frosting have coffee in them, top your tiny cakes with chocolate covered espresso beans. ![]() but if you want to “class it up,” do what i did and get some biscuit cutters of varying sizes and create some new cake shapes. Sure, you can make this recipe and stack it like a normal 2-tier cake. the frosting is smooth, rich and still gives a good flavor contrast to the cake. since this one is loaded with buttermilk, it’s incredibly moist and delectable, even a week later. the problem with most chocolate cakes is that they end up too dense and crumbly. i think it’s made its rounds on the food blogosphere already, but i’ve only just discovered it (thanks to the girl and her copy of ina garten’s Barefoot Contessa at Home), and now i’ve converted to the church of chocolate cake. You have to understand, this is an ina garten cake – yes, THAT ina garten cake. as in, i’m eating this cake as i type this post and i can’t stop – and although i feel a little guilty, it’s just too good to put down. if you make this recipe, i can pretty much guarantee it will ruin any attempt at a new years resolution to eat healthier. This recipe is from Barefoot Contessa at Home by Ina Garten, Clarkson Potter/Publishers.This is probably not a great post to start off the new year. Don’t whip! Spread immediately on the cooled cake. On low speed, add the chocolate and coffee to the butter mixture and mix until blended.
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