Cacao Barry Chocolate Cake

Tuesday, May 5, 2015

I was looking for a recipe that would show off the amazing quality of the Cacao Barry Cocoa powder I have in my pantry, given to me by my cooking partner/master chocolatier, Geneva Schlabach. My go-to recipe for chocolate cake has always been one that is flavored with strong, freshly-brewed coffee, but I didn't feel like brewing coffee at 8:00 at night.  So here is a recipe I adapted from that most of you can use without making a trip to the grocery store when it's late at night and a baking inspiration hits.  Of course, if you're like I used to be and don't have Cacao Barry in your pantry, don't panic - good old Hershey's will do.

Cacao Barry Chocolate Cake

2 cups white sugar
1 3/4 cup all-purpose flour
3/4 cup Cacao Barry cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon sea salt
2 eggs
1 cup milk
1/4 cup vegetable oil
2 teaspoons maple syrup (or vanilla)
1/4 cup boiling water

Preheat oven to 350 degrees. Butter and flour two 8-inch round cake pans (or place parchment paper in the bottom).

In large mixer bowl, whisk together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil, and vanilla and mix on medium speed for two minutes.  Add in the boiling water and mix until incorporated. Pour into pans and bake for 29 - 33 minutes, or when a knife inserted in center comes out clean.

Let cool for 10 minutes, then remove from pans and cool completely on wire racks.

Cacao Barry Frosting

1/2 cup butter
2/3 cup Cacao Barry cocoa
3 cups powdered sugar
1/3 cup milk (plus more, if needed)
1 teaspoon maple syrup (or vanilla)

Melt the butter in a pan, then stir it together with the cocoa in a mixer bowl.  Add powdered sugar and milk in alternating turns, whisking until smooth and creamy, stirring bowl from time to time. Add vanilla, whisk again. You may need to add a bit more milk, as needed, until frosting reaches desired consistency.

Frost cake and top with flakes of pyramid salt, as an optional garnish.

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