Add the buttermilk mixture to the flour mixture and whisk together until smooth. In a medium bowl, whisk together the buttermilk, oil, egg, egg yolk and vanilla until well combined. To make the cake, in a large bowl, whisk together the flour, sugar, cocoa powder, baking soda and salt until well combined. Line the bottom of the pan with parchment paper. Spray a 9-inch (23-cm) round cake pan with baking spray with flour. 1/4 cup (1 oz./30 g) confectioners’ sugar. ![]() 2 tablespoons Dutch process cocoa powder.1 cup (16 oz./225 g) unsalted butter, room temperature.4 cups (17 oz./480 g) confectioners’ sugar.oz./60 ml) brewed espresso, I use Nespresso Vertuo Double Espresso Chiaro 1/2 cup (4 oz./120 ml) heavy whipping cream.2/3 cup (4 oz./115 g) finely chopped bittersweet chocolate.3/4 cup (6 oz./180 ml) brewed coffee, I used Nespresso Vertuo Intenso.3/4 cup (6 oz./180 ml) whole buttermilk, room temperature.1/2 cup (1 1/2 oz./45 grams) Dutch process cocoa powder, sifted. ![]() “The flavors of espresso and chocolate take center stage in this cake that I created to resemble the visual layers of the famed beverage, complete with the foam on top, or in this case, a vanilla bean-studded whipped cream.” Ingredients: “The beauty of caffè mocha calls for a cake of the same name,” Hoffman says. The magical pairing of chocolate and freshly brewed coffee inspired this irresistible dessert from Bake from Scratch editor-in-chief Brian Hart Hoffman.
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