Chocolate Bliss Cake with Fluffy 7-Minute Frosting
The coffee that’s added to this easy cake recipe intensifies the flavour 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 are worried about possible egg contamination and health issues, please make sure to use pasteurized egg whites in the frosting for these cupcakes.
- 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 cannot 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
- 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
Preparation time 5mins
Cooking time 42mins
Adapted from foodiewife-kitchen.blogspot.com
Preheat oven to 350°F.
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 1/4 cup batter into each cupcake liner, or into a baking sheet, or cake pans.
Bake for 20 minutes (for cupcakes) or 27 minutes (around) for a baking pan at 350°F or until toothpick comes out clean.
Cool fully and frost.
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 repeatedly; 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 instantly 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.