Rich Chocolate Latte Cake

Rich Chocolate Latte Cake

Ingredients

Cake

  • 2 cups cake flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cardamom
  • 1 teaspoon salt
  • 2 cups sugar
  • 1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
  • 1/2 teaspoon Nielsen-Massey Pure Chocolate Extract
  • 1/2 teaspoon Nielsen-Massey Pure Coffee Extract
  • 1/4 teaspoon Nielsen-Massey Pure Almond Extract
  • 1/2 cup canola oil
  • 1/2 cup low-fat buttermilk
  • 2 large eggs, room temperature and beaten
  • 1 cup hot coffee

Chocolate-Latte Frosting

  • 16 tablespoons (2 sticks) unsalted butter, softened
  • 1/2 cup unsweetened cocoa powder
  • 1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
  • 1 teaspoon Nielsen-Massey Pure Coffee Extract
  • 1/4 teaspoon salt
  • 2 tablespoons heavy cream
  • 3 1/2 cups confectioners’ sugar

Directions

Cake

Place oven rack in the center of the oven and preheat to 350 degrees F. Grease and flour two non-stick, light-colored 9-inch round cake pans. Line the pan bottoms with parchment paper; set aside.

In a large mixing bowl, sift together flour, cocoa, baking powder, baking soda, cardamom and salt. Add sugar and whisk to blend. Then add Vanilla Extract, Chocolate Extract, Coffee Extract, Almond Extract, oil, buttermilk and eggs; stir with a rubber spatula until combined. Gradually add coffee, stirring after each addition until combined.

Pour thin batter into prepared cake pans. Bake until done, about 30 minutes. Cool cakes for about 10 minutes, then run a small knife around cake edges before removing from pans. Remove parchment paper and place cakes right side up on wire racks; cool completely.

Chocolate-Latte Frosting

In a large bowl, add butter, cocoa, Vanilla Extract, Coffee Extract and salt. Beat with a handheld mixer on medium-high until creamy, about 2 minutes, scraping sides of bowl as needed. Reduce speed to medium-low; add cream then gradually add sugar and beat until combined. Increase speed to medium-high and beat until fluffy, about 2-3 minutes. If a flat cake is desired, slice off domed section. Frost cake with a thin crumb coat; refrigerate for a half hour before applying final frosting.

Cake

  • 250 grams cake flour
  • 23 grams unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cardamom
  • 1 teaspoon salt
  • 400 grams sugar
  • 1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
  • 1/2 teaspoon Nielsen-Massey Pure Chocolate Extract
  • 1/2 teaspoon Nielsen-Massey Pure Coffee Extract
  • 1/4 teaspoon Nielsen-Massey Pure Almond Extract
  • 120 ml canola oil
  • 120 ml low-fat buttermilk
  • 2 large eggs, room temperature and beaten
  • 240 ml hot coffee

Chocolate-Latte Frosting

16 tablespoons (2 sticks) unsalted butter, softened
45 grams unsweetened cocoa powder
1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
1 teaspoon Nielsen-Massey Pure Coffee Extract
1/4 teaspoon salt
2 tablespoons heavy cream
350 grams confectioners’ sugar

Directions

Cake

Place oven rack in the center of the oven and preheat to 180 degrees C. Grease and flour two non-stick light colored 23 cm round cake pans. Line the pan bottoms with parchment paper; set aside.

In a large mixing bowl, sift together flour, cocoa, baking powder, baking soda, cardamom and salt. Add sugar and whisk to blend. Then add Vanilla Extract, Chocolate Extract, Coffee Extract, Almond Extract, oil, buttermilk and eggs; stir with a rubber spatula until combined. Gradually add coffee, stirring after each addition until combined.

Pour thin batter into prepared cake pans. Bake until done, about 30 minutes. Cool cakes for about 10 minutes, then run a small knife around cake edges before removing from pans. Remove parchment paper and place cakes right side up on wire racks; cool completely.

Chocolate-Latte Frosting

In a large bowl, add butter, cocoa, Vanilla Extract, Coffee Extract and salt. Beat with a handheld mixer on medium-high until creamy, about 2 minutes, scraping sides of bowl as needed. Reduce speed to medium-low; add cream then gradually add sugar and beat until combined. Increase speed to medium-high and beat until fluffy, about 2-3 minutes. If a flat cake is desired, slice off domed section. Frost cake with a thin crumb coat; refrigerate for a half hour before applying final frosting.

  • 20 minprep

  • 30 mincook

  • 10servings

This Recipe Uses

Madagascar Bourbon Pure Vanilla Extract 4oz

Madagascar Bourbon Pure Vanilla Extract

Pure Almond Extract 4oz

Pure Almond Extract

Pure Chocolate Extract 4oz

Pure Chocolate Extract

Pure Coffee Extract 4oz

Pure Coffee Extract