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Daredevil's Food Cake with Mocha Buttercream Icing Recipe

Daredevil's Food Cake with Mocha Buttercream Icing Recipe

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Daredevil's Food Cake with Mocha Buttercream Icing

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Ingredients

Count

Nutrition

7288

Calories

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Ingredients:

Serving

2 1/4 cups sifted all-purpose flour
1 1/4 tsp baking soda
1/4 tsp salt
1/2 cup sifted natural cocoa , such as hershey's regular
8 tbsp (1 stick) unsalted butter, at room temperature
1 1/2 cups granulated sugar
1 tsp vanilla extract
2 large eggs, at room temperature
1 1/2 cups buttermilk
8 tbsp (1 stick) unsalted butter, at room temperature
6 cups sifted confectioners' sugar , or more as needed
1/3 cup sifted unsweetened natural cocoa , such as hershey's regular
5 to 6 tbsp extra-strength coffee or espresso (or 1 tbsp instant coffee powder dissolved in 1/2 cup hot water)
1 tsp vanilla extract

Directions:

Make cake: Position rack in center of oven. Preheat oven to 350°F. Bake 30 minutes for layers, 38 to 40 minutes for tube cake. Prepare the pan(s) as directed.
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).
From Pie in the Sky: Successful Baking at High Altitudes by by Susan G. Purdy, (C) May 2005 William Morrow Cookbooks, an imprint of HarperCollins Publishers

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	7287.56 Kcal (30512 kJ)
Calories from fat	6687.29 Kcal
		% Daily Value*
Total Fat	743.03g	1143%
Cholesterol	2149.81mg	717%
Sodium	1478.71mg	62%
Potassium	617.11mg	13%
Total Carbs	166.11g	55%
Sugars	164.35g	657%
Dietary Fiber	0.28g	1%
Protein	21.54g	43%
Vitamin A	9mg	301%
Iron	1.1mg	6%
Calcium	468.6mg	47%

Amount Per 100 g
Calories	541.03 Kcal (2265 kJ)
Calories from fat	496.47 Kcal
		% Daily Value*
Total Fat	55.16g	1143%
Cholesterol	159.6mg	717%
Sodium	109.78mg	62%
Potassium	45.81mg	13%
Total Carbs	12.33g	55%
Sugars	12.2g	657%
Dietary Fiber	0.02g	1%
Protein	1.6g	43%
Vitamin A	0.7mg	301%
Iron	0.1mg	6%
Calcium	34.8mg	47%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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