Featured Recipe
Dark Mocha Fudge Cake
By Kate
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Two 9-inch rounds with a rich cocoa base, coffee-infused for depth. Oil and sour cream keep crumb moist. Cocoa powder swapped with Dutch-processed for smoother flavor. Brown mustard powder in frosting adds subtle heat twist. Whisked butter base whipped longer to trap air. Baking adjusted by 5 minutes, watch edges pull from pan. Frosting thick, fluffy, with a velvety bite. Sweetness balanced with pinch of sea salt. Coffee granules boost chocolate, not coffee flavor. Decent crumble, no dryness despite oil. Classic layer cake setup. Serve room temp or chilled briefly.
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Prep:
25 min
Cook:
35 min
Total:
60 min
Serves:
12 servings
cake
dessert
chocolate
American cuisine
Introduction
Oil-based chocolate cakes keep moisture with less fuss than butter. Sour cream adds tang and richness that extends crumb life, no stales getting you. Swap Dutch-processed cocoa for bitter natural powder; mellows chocolate sharpness. Adding coffee isn’t for coffee drinkers, it deepens chocolate notes. Mustard powder in frosting: subtle heat breaks sugar overwhelm, a quirky but controlled punch. Butter whipped longer traps air; thicker frosting, better hold but easier to spread if you temper cream addition. Watch cake tops – avoid overbakes, those edges tell all. Good cake begins with attentive steps. No bleed-through, no soggy bottoms. Layer cakes demand even levelling: shave domes, avoid messy tilts. Tactile and visual cues beat timers. Natural fatigue leads to better texture. Easy substitution ideas, timing wiggle room. Real kitchen tested.
Ingredients
About the ingredients
Oil is preferred for moistness, but melted butter can replace if richer flavor desired. Brown mustard powder might confuse; substitute with cayenne for heat or omit for straightforward frosting. Dutch-processed cocoa brings a flattened acidity compared to natural cocoa; adjust sugar slightly if you swap. Instant coffee must dissolve fully to avoid gritty patches and unintended bitter spots. Use cake flour instead of all-purpose for softer crumb—reduce slightly to 2 ¼ cups if so. Powdered sugar spread slowly during mixing avoids airborne messes. Heavy cream brands vary; lower fat dairy will stiffen frosting, adjust quantity accordingly. If eggs are large or extra fresh, whites might affect viscosity: gently beat eggs separately to unify before adding for consistent texture.
Method
Cake
- Oven heat set to 345°F. Grease two 9-inch pans well with baking spray. Cut parchment to fit base snugly. Trust the paper not to wrinkle; helps cake release cleanly later.
- In a large bowl, combine sugars, sour cream, oil, eggs, vanilla. Hand mixer on medium speed. Mix until just homogenous. Don’t overbeat – yolks and oils need gentle coaxing to blend. Look for glossy, no separate puddles.
- In separate, whisk flour, Dutch cocoa, baking powder, soda, salt. Uniform dry blend prevents clumps mid-mix.
- Dissolve coffee granules fully in hot water. Swirl; no grit leftover or bitterness sneaks in.
- Add half the flour blend to wet mix; stir with mixer on low just until streaks disappear. Fold in coffee water mixture next. Again, just enough to meld. Pour remaining flour mix in last, give a 1-2 minute whip at medium speed. Batter thickens, velvety, ribbon falls slow off beater. That’s your cue.
- Divide batter evenly between pans. Tap pans sharply on counter to level surface, pop out air bubbles.
- Bake 30-40 minutes. Edges begin pulling from sides; top springs back with gentle touch. Toothpick test: no wet batter, small moist crumbs okay.
- Let cakes rest in pans 12-15 minutes. Warm cakes release easier. Use offset spatula to loosen edge if stubborn. Invert onto wire rack. Peel parchment. Cool fully flat before frosting or frosting slips off.
- Softened butter placed in large bowl or stand mixer with whisk. Whisk medium-high until uniformly creamy, pause to scrape bowl sides – no solid chunks means better structure.
- Sift powder sugar and cocoa into butter. Start mixer slow to keep sugar cloud contained. Mix thoroughly, thick, paste-like. Pause. Add brown mustard powder and pinch sea salt here. Balances sweetness, adds complexity.
- Slowly drizzle heavy cream and vanilla into running mixer. Whip on medium-high until fluffy, 3-4 minutes. Look for frosting light enough to hold shape but with spreadability.
- Trim dome of cooled cakes with serrated knife for stable layers. Place bottom layer on serving plate. Spread approximately one-third frosting evenly, corner to corner, edges neat.
- Add second layer. Cover top, then sides with remaining frosting. Use offset spatula for smooth finish. Stop when cake looks wrapped, not swamped.
- Chill briefly if spreading gets difficult or to set frosting quicker. Remove 10 minutes prior to slicing for clean cuts without drag.
Frosting
Technique Tips
Combining wet ingredients demands moderate speed; overmixing eggs and oil risks a tough crumb. Whisking flour blend before adding is crucial to avoid pockets of baking powder that cause uneven rise or bitter bursts. Coffee needs to be hot enough to fully dissolve granules and release aroma but cooled slightly so it won’t cook eggs when incorporated. Mixing in stages - half flour, coffee, rest of flour - ensures smoother batter and less gluten development. Batter texture signals readiness: thick but pourable, no flour lumps. Baking time variable by oven: edges will darken, sides pulling away from pan are truer doneness signs than time alone. Cooling in pan prevents cake collapse but don’t overcool or cake sticks. Frosting demands patient whisking; start slow to contain powder sugar, boosting speed gradually. Adding mustard powder during frosting mix avoids clumps and allows even distribution of spicy notes. Crumb trimming after baking ensures flat layers, crucial for neat stacking. Chill frosted cake if kitchen warms too much to maintain structure before slicing.
Chef's Notes
- 💡 Mix wet ingredients at moderate speed; overdoing it toughens the crumb unexpectedly. Just blend till evenly mixed. Look for glossy finish.
- 💡 Focus on sifting dry ingredients. Prevents clumps, ensures smooth batter. Getting dry mix even saves from bitter spots. Essential for rise.
- 💡 Pay attention to coffee temp. Must be hot enough to dissolve granules completely. But cool enough that it won’t cook eggs - avoid scrambled.
- 💡 Check for cake doneness visually and with touch. Edges pulling from the pan indicate it's almost done. No wet batter on toothpick; moist crumbs ok.
- 💡 Trim domes off cooled cakes for flat layers. Essential for stacking. Use a serrated knife; saw gently, don’t press. Ensure even layer height.
Kitchen Wisdom
What if my cake sinks in the middle?
Often from underbaking. Ensure full bake time according to signs rather than clock. Edges guide.
Can I replace brown mustard powder?
Sure, use cayenne for heat in frosting or just omit it. Adds unique kick but can skip it.
How do I store leftover cake?
Wrap tightly in plastic; stays moist that way. Fridge helps; but can freeze too. Just peel, slice before freezing.
Why does my frosting turn out too thin?
Often from too much cream. Too fast on adding it; adjust slower. Start with less, add as needed.
