The moist chocolate cake is my “go to” recipe. I made a classic buttercream frosting for the inside layers and then draped the cake in a fluffy frosting. This 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. Heaven!
One of the teachers that I’ve had the pleasure to work with, for the last three years, is retiring after 20 years of teaching! He’s one of those folks who always has a warm smile and the high school students just love him– His last name is “Bliss” (hence, the name of this cake).
I decided to make a cake for him. I asked him what his favorite flavor is (and I could have guessed) it’s chocolate. I immediately thought of this chocolate cake recipe I had made many months ago, that I frosted with a caramel frosting (when the salty caramel craze was in it’s full glory). I made a mental note that, next time, I’d make this with cake with vanilla frosting– better yet, a 7-minute frosting… and I haven’t made that in many years.
The cake comes together surprisingly fast. I did use quality Dutch process cocoa (I always do). Buttermilk and oil make this cake moist. Coffee and chocolate are a good match, just like peanut butter and jelly.
I used three 9-inch cake pans. The cakes were ready in 26 minutes at 350F.
While the cakes cooled (on a table near an open sliding glass door), I decided to make a quick chocolate butter cream frosting. I wasn’t sure if I’d have enough fluffy white frosting, so I decided to play it safe. I don’t have a recipe for butter cream to post, because it’s pretty standard– one stick of unsalted butter, powdered sugar, half & half, unsweetened cocoa powder and vanilla and once I tasted it, just a little pinch of salt. Perfect!
The 7-minute frosting was super easy to do– thank you King Arthur Flour!
I was a little leery about pouring boiling hot water, sugar and cream of tartar into egg whites (which were leftover from the pastry cream for the Strawberry Tart that I made, yesterday)…
Lo and behold– it took about five minutes for the frosting to come together. Easy peasy! No standing over a double boiler!
Would you believe that I was finished in less than two hours!
As a rule of thumb, I prefer to test a new recipe at home– just to be sure it tastes okay.
Like I said– my boys were not home. I had to be the guinea pig:
I need to carefully transport slices of this cake– do you really think I could keep my men away from this dessert, untouched and unscathed?
Not in your life!
As for my worrying that I might not have enough fluffy frosting…
Would you like to lick the bowl? What a classic treat, made easy!
Chocolate Bliss Cake with Fluffy 7-Minute Frosting
Ingredients
CAKE:
- 1 3/4 cup all-purpose flour
- 2 cups sugar
- 3/4 cups unsweetened cocoa
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 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 tablespoon lemon juice with milk to equal 1 cup; or 1 tablespoon vinegar with milk to equal 1 cup
- 1/2 cup canola oil
- 1 teaspoon vanilla extract
FROSTING:
- 2 large egg whites
- 1 cup sugar
- 1/4 teaspoon cream of tartar
- 1/3 cup water
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F.
- Prepare 3 9-inch cake pans) with grease and/or parchment paper.
- 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.)
- Evenly pour into cake pans.
- Bake for 27 minutes (approximately) for a baking pan at 350°F or until toothpick comes out clean.
- Cool completely and frost.
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.
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 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.
Nutrition
pretty! I bet the frosting was fluffy and light. Save me a slice, I'll bring the milk!
I am so printing out your card on this one. I will be trying it sooner or later for sure. Looks absolutely fabulous!
That looks so nice – wonderful frosting!
Yeah I would love to lick the bowl!! 🙂 You are such a sweetheart baking such an amazing cake for your friend. I bet everyone at school went nuts for it!
Gave you a lovely award, and it's waiting for you on my blog. Go grab it! 🙂
That frosting looks fluffy and perfect. What a sweet gift!
Bliss is right! This looks incredible! I want to lick the frosting right off the screen!