Dark Chocolate Cake and Raspberry Sorbet

Old Fashion Decadent Dark Chocolate Cake with Chocolate Buttercream Frosting and Raspberry with Dark Chocolate Chunk Sorbet

This recipe was adapted from a chocolate cake recipe by Meg Ray of Miette Bakery.

1.5 cups AP flour

1 ¼ cups Unsweetened Coco powder

1 1/2teaspoons Baking Soda

½ teaspoons Baking Powder

1 teaspoons Kosher salt

2 oz 100% Chocolate (70% for the faint of heart)

1 cup hot coffee

1 cup Buttermilk

½ teaspoon pure vanilla extract

2 large eggs at room temp.

½ cup vegetable oil

2 cups sugar

Directions:

1. Butter, and flour with coco powder, two 6 by 3 inch cake pans.

2. Preheat oven to 350 degrees F.

3. Sift dry ingredients

4. Put chocolate in heat proof bowl and pour coffee over.

5. In another bowl whisk together buttermilk vanilla

6. In the bowl of a stand mixer with the whisk attachment, whisk eggs on high speed until foamy, add oil at reduced speed, continue to whisk until combined. Raise speed and whisk for 30 more seconds.

7. Reduce speed and pour in cooled chocolate coffee mixture. Pour in buttermilk and eggs. Add the sugar until well blended.

8. Fold in dry ingredients with a spatula until just mixed. The batter will be lumpy and that’s okay. If you are a perfectionist you can strain it but I didn’t and it came out great.

9. Divide the batter equally into the two pans and bake for 45 minutes or until a cake tester comes clean and the cake bounces back when you press into the center.

10. Transfer to a wire rack to cool. When the pans are cool enough to touch run a knife or spatula around the edge. Invert the pans onto the rack and let them cool.

11. Once cool frost them with Chocolate buttercream icing.

Chocolate Buttercream Frosting

1½ cups butter (3 sticks), softened room temp.

1 cup unsweetened cocoa

5 cups confectioner’s sugar

½ cup coffee

2 teaspoons vanilla extract

Mix following ingredients in your mixer with the paddle attachment.

First whip the butter, then slowly add the cocoa, sugar and flavors.