DAREDEVIL'S FOOD CAKE WITH MOCHA BUTTERCREAM ICING

Daredevil's Food Cake With Mocha Buttercream Icing image

You can bake this cake as two layers, fill it with your favorite fruit preserves (try black cherry or raspberry), and frost it with the Mocha Buttercream Icing. Or bake it in a tube pan and top it with any icing or just a light sifting of cocoa or confectioners' sugar (like snow on mountaintops!).

Provided by Susan G. Purdy

Categories Dessert Bake Cake Coffee Chocolate Egg Kid-Friendly Fall Winter Birthday Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Makes one 2-layer 8-inch cake; serves 8; or one 9-inch tube cake; serves 8 to 10

Number Of Ingredients 19

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Ingredients

Cake:
2¼ cups sifted all-purpose flour
1¼ teaspoons baking soda
¼ teaspoon salt
½ cup sifted natural cocoa, such as Hershey's regular
8 tablespoons (1 stick) unsalted butter, at room temperature
1½ cups granulated sugar
1 teaspoon vanilla extract
2 large eggs, at room temperature
1½ cups buttermilk
Shortening, for greasing pans
Mocha buttercream icing:
8 tablespoons (1 stick) unsalted butter, at room temperature
6 cups sifted confectioners' sugar, or more as needed
⅓ cup sifted unsweetened natural cocoa, such as Hershey's regular
5 to 6 tablespoons extra-strength coffee or espresso (or 1 tablespoon instant coffee powder dissolved in ½ cup hot water)
1 teaspoon vanilla extract
Special Equipment
Two 8 by 1½-inch round cake pans or 9- to 9½-inch (6½ to 8-cup) tube or Bundt pan; baking parchment, wax paper, or foil; 1 or 2 foil-covered 8- or 9- or 10-inch cardboard cake disks or flat plates; wooden skewer or cake tester.

Steps:

Pan preparation:
Generously coat the pan(s) with solid shortening, line with baking parchment or wax paper (for a tube or Bundt pan, cut a paper or foil ring), grease the liner, and dust with sifted cocoa; tap out the excess cocoa.
Make cake:
Position rack in center of oven. Preheat oven to 350°F.
In a medium bowl, whisk together the flour, baking soda, salt and cocoa. Set aside.
In the large bowl of an electric mixer, cream together the butter and sugar for 3 to 4 minutes, until very well blended. Scrape down the bowl and beater. Beat in the vanilla and eggs and scrape down the bowl and beater again.
With the mixer on the lowest speed, alternately add the flour mixture and the buttermilk. Once the ingredients are blended together, increase the speed and whip for about 30 seconds (no longer, because at high altitudes you don't want to incorporate excess air).
Divide the batter between the two pans or scrape it all into the tube pan. Bake 30 minutes for layers, 38 to 40 minutes for tube cake (or for the time indicated for your altitude in the chart), or until the cake top feels springy to the touch and a cake tester inserted in the center comes out clean. Cool in the pan(s) on a wire rack for 10 to 15 minutes.
Run a knife between the layers and the pan sides to release them, or run the tip of a knife around the pan sides and the top of the tube to loosen the cake. Top each layer, or the tube pan, with a foil-covered cardboard cake disk or flat plate, invert, and give a sharp downward shake to release the cake. Remove the pan and peel off the parchment. Cool completely.
Make icing:
In a food processor or the large bowl of an electric mixer, preferably with the paddle attachment, process or beat the butter until soft. Add 2 cups of the sifted sugar and beat until smooth. Scrape down the bowl and blade or beaters. Add the remaining 4 cups sugar, plus cocoa, 5 tablespoons coffee, and vanilla, and process or beat until completely smooth and creamy. Add more sugar or coffee if necessary to bring the icing to spreading consistency. (The icing can be made a day in advance and refrigerated, covered; bring to room temperature and beat until smooth before using.)
Fill the layers and frost with the buttercream, or dust the tube cake lightly with cocoa or confectioners' sugar (or frost as desired).
Cooks' Note
Quantities for the icing remain the same at all altitudes, but if you are baking the cake at high elevation, follow the adjustments below.
If baking at 3,000 feet:
Increase flour to 2¼ cups plus 1 tablespoon. Decrease baking soda to 1⅛ teaspoons. Increase salt to ½ teaspoon. All other quantities remain as above. Place rack in center of oven; bake at 375°F: layers for 30-35 minutes, tube cake for 30-32 minutes.
If baking at 5,000 feet:
Increase flour to 2⅓ cups. Decrease baking soda to 1 teaspoon. Increase salt to ½ teaspoon. Decrease granulated sugar to 1½ cups minus 1 tablespoon. Increase buttermilk to 1½ cups plus 3 tablespoons. All other quantities remain as above. Place rack in center of oven; bake at 375°F: layers for 30-35 minutes, tube cake for 35-40 minutes.
If baking at 7,000 feet:
Increase flour to 2⅓ cups. Decrease baking soda to 1 teaspoon. Increase salt to ½ teaspoon. Decrease granulated sugar to 1½ cups minus 2 tablespoons. Increase buttermilk to 1¾ cups. All other quantities remain as above. Place rack in lower third of oven; bake at 350°F: layers for 30-35 minutes, tube cake for 35-40 minutes.
If baking at 10,000 feet:
Increase flour to 2½ cups minus 1 tablespoon. Decrease baking soda to ¾ teaspoon. Increase salt to ½ teaspoon. Decrease granulated sugar to 1½ cups minus 2 tablespoon. Add one additional egg. Increase buttermilk to 1½ cups plus 3 tablespoons. All other quantities remain as above. Rack in lower third of oven; bake at 350°F: layers for 30-33 minutes, tube cake for 40-43 minutes.