Hi everyone
I made this cake when my blog turned 3 years old
I hope you enjoy it
Cake Ingredients:280g flour
400g sugar
80g unsweetened cocoa powder
2 tsps baking soda
1 tsp baking powder
1 tsp salt
250g buttermilk
100g sunflower oil
2 large eggs
2 tsps vanilla extract
250g freshly made espresso
Frosting Ingredients:200g dark chocolate, broken into pieces
220g butter, at room temperature
2 tsps vanilla extract
300g icing sugar (or sugar)
1 tbsp instant coffee powder
To decorate:Candy & Chocolate Sprinkles, pearls
Preparation:Cake: Line two 20 cm cake pans with baking paper. Butter the paper and dust with a little flour.
Put flour, sugar, cocoa powder, baking soda, baking powder and salt in TM Bowl. Mix for 15 seconds on Speed 4. Set aside.
Whisk buttermilk, oil, eggs and vanilla for 15 seconds on Speed 4.
Start Thermomix on Speed 3-4. Add dry ingredients slowly through the hole of TM lid and beat for 1 minute.
Prepare coffee. Start Thermomix on Speed 4 and pour hot coffee slowly through the hole of TM lid and mix for 20 seconds.
Scrape down the sides of TM Bowl and mix with Spatola. Mix for another 10 seconds on Speed 4 if needed.
Pour the batter evenly into the cake pans.
Bake for 35-40 minutes in preheated oven at 180°C.
Let the cakes cool in the pans for half an hour.
Then invert them onto a rack to cool completely. Carefully remove the baking paper.
Frosting: If you'd like to prepare your icing sugar yourselves then put 300g sugar in TM Bowl and pulverize for 20 seconds on Speed 10 ans set aside.
(A small tip: Chook Woman says according to Tenina's advice to make icing sugar, grind/cool/grind/ cool. She says to do this 10 times so that it is not gritty. This is how commercial icing sugar is made.) In a clean and dry bowl put chocolate and grind for 8 seconds on Speed 8.
Melt it for 4-5 minutes at 60°C on Speed 2-3. Set aside.
In a clean and dry bowl place butter and beat for 30 seconds on Speed 4.
Add vanilla and beat for 1 minute on Speed 4.
Start Thermomix on Speed 4, pour icing sugar slowly through the hole of lid and beat for 1 minute.
Dissolve coffee powder in 2 tsps of hot water and then add in TM Bowl. Mix for 30 seconds on Speed 4.
Scrape down the sides and mix with Spatula. Mix 10 seconds more on Speed 4 if needed.
Place first cake in serving plate with the flat side facing up.
Spread 1/3 of the frosting evenly over the cake.
Place the second cake on the top with the round side up. Spread the remaining frosting over the top and the sides.
Decorate as you wish.
Refrigerate for at least 1 hour before slicing.
Enjoy.
Photos: http://thermomixtarifdefterim.blogspot.it/2012/12/chocolate-espresso-cake.html