The Best Chocolate Cake with Cooked Vanilla Frosting
There is something both a bit mystical and magical about Cooked Vanilla Frosting. It starts with making a flour "roux" and slowly adding granulated sugar. The end result is a cake frosting that is smooth and a dream to work with!
Course Dessert
Keyword Best Chocolate Cake, Cooked Vanilla Frosting
Prep Time 30 minutesminutes
Cook Time 25 minutesminutes
Total Time 55 minutesminutes
Servings 10
Calories 651kcal
Author Debby - www.AFeastfortheEyes.net
Equipment
wire whisk attachment
Ingredients
For the cake:
For the cake:
1 ¾cupall-purpose flourI use King Arthur Flour unbleached flour
2cupssugar
¾cupsunsweetened cocoa
2tspbaking soda
1tspbaking powder
1tspsalt
2large eggs
1cupblack coffeecooled (I used a dark roast coffee. You can't taste the coffee, but the chocolate is deeper in flavor and richness with this ingredient
1cupbuttermilkor 1 Tbsp lemon juice with milk to equal 1 cup; or 1 Tbsp vinegar with milk to equal 1 cup
1/2cupcanola oilor vegetable oil
1tspvanilla extract
For the cooked vanilla frosting:
5Tbspunbleached all-purpose flourI use King Arthur brand
1cupmilk
1cupunsalted butter
1cupgranulated sugar
1-2tspvanilla
Instructions
For the cake:
Prepare 2 9-inch cake pans (I always line mine with parchment paper and then use a non-stick baking spray with flour.
Preheat the oven to 350F.
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.)
Divide evenly into cake pans (this cake makes a great sheet cake or cupcakes).
Bake for 20 minutes (for cupcake for 27 minutes ) at 350°F or until toothpick comes out clean.
Cool completely and frost.
FOR THE FROSTING:
Whisk together in a saucepan the flour and milk.
Cook over medium heat until starting to thicken and cook for a minute or two more-- don't let it get too thick or it will be too stiff when it cools. (The roux has to boil for a little bit for the flour to cook and lose its starchy flavor.)
Pour into a wide bowl and allow to cool, stirring now and again. If the roux is lumpy when it cools, just press it through a fine sieve.
hisk together a cup of unsalted butter and a cup of granulated sugar until light (you really need an electric hand mixer or stand mixer for this).
Whisk in the cooled roux about two tablespoons at a time. As you beat and add the roux, the frosting turns creamy (6-8 minutes) instead of grainy from the sugar -- almost like "magic"!
Add 1-2 tsp vanilla and beat some more until it's light and creamy.
Notes
TIP: Don't chill the roux in the fridge or it will be too hard to beat stuff into.