Dark Chocolate Community Coffee Cake
2 1/2 cups all-purpose flour
1 1/2 cups sugar
6 egg whites
2 cups unsalted butter, softened
1/2 teaspoon almond extract
Instructions
In the top of a double boiler, whisk together sugar and egg whites until combined. Cook over simmering water, without stirring, until mixture registers 140° on a candy thermometer.
Transfer mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat at high speed until mixture has cooled, about 10 minutes.
Reduce mixer speed to medium-low. Add butter, a few tablespoons at a time, beating well after each addition. Increase mixer speed to high. Add almond extract, and beat until smooth, 6 to 8 minutes. Use immediately.
1 1/2 cups granulated sugar
1 1/4 cups firmly packed light brown sugar, divided
1 cup unsweetened dark cocoa powder*
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 cups Community® Cold Brew, divided
1 cup vegetable oil
3 large eggs
1 cup sour cream
1/2 teaspoon vanilla extract
Almond Buttercream Frosting (recipe follows)
Garnish: sliced almonds
Instructions
Preheat oven to 350°. Spray 3 (9-inch) round cake pans with baking spray with flour.
In a large bowl, whisk together flour, granulated sugar, 1/2 cup brown sugar, cocoa, baking soda, baking powder, and salt. In a small bowl, whisk together 1 cup Community® Cold Brew, oil, and eggs. Add coffee mixture to flour mixture, and beat with a mixer at medium speed until smooth. Stir in sour cream and vanilla until combined. Pour batter into prepared pans.
Bake until a wooden pick inserted in center comes out clean, 20 to 25 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
In a medium saucepan, combine remaining 1 cup Community® Cold Brew and remaining 3/4 cup brown sugar. Bring to a boil over medium-high heat, stirring until sugar dissolves. Reduce heat to low, and simmer until thickened, 10 to 15 minutes, stirring occasionally. Remove from heat, and let cool to room temperature. Coffee syrup will continue to thicken as it cools.
Place 1 cooled cake layer on a cake plate. Brush with 3 tablespoons coffee syrup. Spread 1 1/4 cups Almond Buttercream Frosting over cake in a thin layer, spreading to the edge. Repeat procedure with second cake layer, coffee syrup, and frosting. Add final cake layer, brush with 3 tablespoons coffee syrup, and spread remaining frosting on top of cake. Garnish with sliced almonds. Drizzle with remaining coffee syrup. Store cake in refrigerator.
Almond Buttercream Icing
1 1/4 cups firmly packed light brown sugar, divided
1 cup unsweetened dark cocoa powder*
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 cups Community® Cold Brew, divided
1 cup vegetable oil
3 large eggs
1 cup sour cream
1/2 teaspoon vanilla extract
Almond Buttercream Frosting (recipe follows)
Garnish: sliced almonds
Instructions
Preheat oven to 350°. Spray 3 (9-inch) round cake pans with baking spray with flour.
In a large bowl, whisk together flour, granulated sugar, 1/2 cup brown sugar, cocoa, baking soda, baking powder, and salt. In a small bowl, whisk together 1 cup Community® Cold Brew, oil, and eggs. Add coffee mixture to flour mixture, and beat with a mixer at medium speed until smooth. Stir in sour cream and vanilla until combined. Pour batter into prepared pans.
Bake until a wooden pick inserted in center comes out clean, 20 to 25 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
In a medium saucepan, combine remaining 1 cup Community® Cold Brew and remaining 3/4 cup brown sugar. Bring to a boil over medium-high heat, stirring until sugar dissolves. Reduce heat to low, and simmer until thickened, 10 to 15 minutes, stirring occasionally. Remove from heat, and let cool to room temperature. Coffee syrup will continue to thicken as it cools.
Place 1 cooled cake layer on a cake plate. Brush with 3 tablespoons coffee syrup. Spread 1 1/4 cups Almond Buttercream Frosting over cake in a thin layer, spreading to the edge. Repeat procedure with second cake layer, coffee syrup, and frosting. Add final cake layer, brush with 3 tablespoons coffee syrup, and spread remaining frosting on top of cake. Garnish with sliced almonds. Drizzle with remaining coffee syrup. Store cake in refrigerator.
Almond Buttercream Icing
1 1/2 cups sugar
6 egg whites
2 cups unsalted butter, softened
1/2 teaspoon almond extract
Instructions
In the top of a double boiler, whisk together sugar and egg whites until combined. Cook over simmering water, without stirring, until mixture registers 140° on a candy thermometer.
Transfer mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat at high speed until mixture has cooled, about 10 minutes.
Reduce mixer speed to medium-low. Add butter, a few tablespoons at a time, beating well after each addition. Increase mixer speed to high. Add almond extract, and beat until smooth, 6 to 8 minutes. Use immediately.
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