Chocolate Bliss Cake with Fluffy 7-minute frosting PRINT
The coffee that is added to this easy cake recipe intensifies the flavor of the chocolate. The buttermilk and oil makes this cake moist and tender.
This fluffy frosting is a simplied version of classic 7-minute frosting, made in a non-traditional way: no 7 minutes of beating in a double boiler on the stovetop required.
For more photos please visit my foodblog:
Note: The USFDA advises against consumption of raw eggs in any form. If you’re worried about possible egg contamination and health issues, please be sure to use pasteurized egg whites in the frosting for these cupcakes.
|For the cake:|
|1-¾||cup all-purpose flour|
|¾||cups unsweetened cocoa|
|2||tsp baking soda|
|1||tsp baking powder|
|1||cup black coffee, cooled (I used a dark roast coffee. You can't taste the coffee, but the chocolate is deeper in flavor and richness with this ingredient|
|1||cup buttermilk (or 1 Tbsp lemon juice with milk to equal 1 cup; or 1 Tbsp vinegar with milk to equal 1 cup)|
|½||cup canola oil|
|1||tsp vanilla extract|
|For the frosting:|
|2||large egg whites|
|¼||teaspoon cream of tartar|
|1||teaspoon vanilla extract|
For the cake (or cupcakes)
Preheat oven to 350°.
Line muffin tins with cupcake liners ( prepared baking pans—I used three 9-inch cake pans).
Combine flour, sugar, cocoa, baking soda, baking powder, & salt in a large bowl or in bowl of stand mixer.
Add eggs, coffee, buttermilk, oil, & vanilla.
Beat at medium speed for 2 minutes. (Batter will be thin.)
Scoop about 1/4c batter into each cupcake liner, or into a baking sheet, or cake pans.
Bake for 20 minutes (for cupcakes) or 27 minutes (approx) for a baking pan at 350°F or until toothpick comes out clean.
Cool completely and frost.
For the frosting:
Place the 2 egg whites in a large mixing bowl or the bowl of your stand mixer.
Beat until the egg whites are foamy and thick; they should mound in the bowl, without holding a peak. Set them aside while you prepare the sugar syrup.
Combine the sugar, cream of tartar, water, and salt in a saucepan. Bring to a boil, stirring frequently; the sugar should be dissolved. If the sugar hasn’t dissolved, cook and stir a bit more, until it has.
Begin to beat the egg whites, and immediately pour the boiling sugar syrup into the egg whites in a slow stream, beating all the while. As you beat, the mixture will thicken.
(This took about 5 minutes).
Once all the syrup is added, stir in the vanilla, and continue to beat till the frosting is thick and will hold a peak.
Spoon the hot frosting atop the cooled cupcakes, (or sheet or layer cake) swirling it decoratively.
Decorate while warm with sprinkles, mini chocolate chips, sparkling sugar, or the decorations of your choice, if desired.