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pH Delight Chocolate Coffee Cake Recipe:
Dry Ingredients:
2 cups AP Flour
1 ½ cup granulated sugar
⅔ cup dutch processed cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp kosher salt
Wet Ingredients:
2 whole eggs plus 2 egg yolks, room temp
1 cup buttermilk, room temp
1 cup coffee, hot
½ cup vegetable oil
1 tsp vanilla extract
Buttercream:
1 cup butter, room temp
4 cups powdered sugar
1 tsp salt
1 tsp vanilla
⅓ cup pH Delight
⅓ cup half and half
Cake Directions:
Preheat the oven to 350 degrees and prep 3, 6 inch cake pans with parchment paper and nonstick spray.
In a mixing bowl, sift together all your dry ingredients.
In a large measuring cup, add all your wet ingredients and slightly whisk to combine everything.
Slowly add the wet ingredients to your dry ingredients and mix on a medium speed for 2 minutes or until the batter begins to get glossy. Scrape the sides of the bowl and mix for another minute. Divide batter between all 3 pans.
Bake for 30 - 35 minutes or until toothpicks come out clean. Let the cake cool for at least 4 hours before assembling.
Buttercream Directions:
Beat butter until light and fluffy. Scrape the sides of the bowl. Slowly add 2 cups of powdered sugar and mix in pH Delight, half and half, vanilla and salt and mix together. Slowly add in the next 2 cups of sugar. Mix again until powdered sugar is incorporated.
Scrape the sides of the bowl.
Continue to mix the buttercream until it is light and fluffy, about 5 minutes.
Scrape the side of the bowl one more time and mix for one more minute on a low speed to pop any air bubbles that have formed.
Keep the buttercream covered until you are ready to use it.
Assembly Directions:
Trim your cake layers to make each layer flat on top for easy stacking. I recommend using a bread knife for this step.
Using either a cake board or cake stand, place a small dollop of buttercream in the center and add the first cake layer. Place 1 cup of buttercream on this layer and spread until the top of the layer is covered.
Repeat this step 2 more times until all the layers are stacked on each other.
Place the cake in the freezer for 10 minutes to ensure the layers are secure.
Take the cake out of the freezer and frost the edges, sealing in all the cake crumbs during this coating of buttercream.
Place the cake back in the freezer for 10 more minutes to let the crumb coat harden.
Frost the cake with the rest of the buttercream to complete the cake.
To create the rustic look with the buttercream, use an offset spatula and swipe at an angle to create the rustic look. You can add as many swipes as you’d like.
Decorate the cake and let it chill in the fridge for at least 30 minutes before serving.
Store any leftovers in an airtight container.
pH Delight, formally known as “Onyx Delight”, is a flavor experience. Rich vanilla, spicy cinnamon, and earthy honey make this syrup a class of its own. This trifecta flavored syrup has been gracing the coffee mug since the early '90s. This syrup creates one of the most widely requested drinks and is without a doubt a classic.
Ingredients: organic cane sugar, water, honey, cassia chips, vanilla bean, vanilla extract, kosher salt, lactic acid