Tuesday, March 13, 2007
Black Magic Cake with Lemon Velvet Frosting
BLACK MAGIC CAKE
1 3/4 cups flour (pastry flour if possible)
1 3/4 cups sugar (superfine if possible)
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon baking powder
2 eggs, beaten
1 cup brewed coffee
1 cup plain full-fat yogurt
1/2 cup canola oil
1 teaspoon vanilla extract (or vanilla bean paste)
Preheat oven to 350 degrees F. Sift dry ingredients together; fold in oil, coffee, yogurt and vanilla. Blend (by hand, or in a food processor) until smooth (no powder clumps). Last, fold in the eggs. Line a cake pan with parchment paper or grease and flour the sides. Pour in batter and bake for 40 minutes. Let cake rest in the pan in a cool place for 5 minutes before turning out to cool. Cool completely before frosting.
Lemon Velvet Frosting:
I don't use exact amounts for this, but here's the ingredient list and some general guidelines.
Butter (~1 cup, softened but not melted)
Fresh lemon juice (1-2 lemons worth, more if you want it extra lemony)
Grated lemon rind
Vanilla extract (1/2 to 1 teaspoon), optional
1 egg, optional
Cream the butter, vanilla, lemon juice until smooth. Add powdered sugar until it develops a paste-like consistency. Add the egg. Add more powdered sugar, butter, or lemon juice until smooth. Firm in fridge before frosting cake. Decorate with fresh fruit and mint.
The history of this cake is thus: I once lived with this kickass duo, DJS and J.Cundiff. DJS's mother has been making this cake for his birthday since his wee years, but somewhere along the line, J.Cundiff got a hold of the recipe and it became a staple in her culinary rapport. After one bite, I knew it must be mine.
I tweaked the recipe somewhat; the original frosting has less butter, no egg, and the consistancy of icing. I wanted a thick, almost custard-like icing, so I tinkered until I found a frosting with heft. Either way, this cake is sensuous.