For the cake:
2 cups flour
1 and 1/2 cups sugar or sweetener of choice
2tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 tsp espresso powder
1 cup milk of your choice I use almond
1/2 cup melted coconut oil or vegetable oil
2 large eggs
2 tsp vanilla extract
1 cup boiling water
Add all the dry ingredients to a large bowl and combine. Add milk, oil, eggs and vanilla and mix on medium speed mixer until smooth. Reduce speed and carefully add boiling water until well combined. Butter and flour 2 9” cake pans distribute batter evenly and bake at 350F for 30-35 mins till an inserted toothpick comes out clean. Set aside to cool.
Caramel Buttercream Frosting
1 cup brown sugar
1/2 cup butter, cubed
1/4 cup milk of choice
2 to 2 1/2 cups powdered sugar
Combine brown sugar, butter and milk to a saucepan and cook 5-6 mins till it’s bubbling then transfer to a bowl and cool to room temp. Gradually add in the powdered sugar with a handmixer until creamy. If too soft, add more sugar for stiffer peaks. Add to a pastry bag with large star nozzle.
To assemble, place curved side of cake down on plate, fill the middle with frosting using spoon or swirl effect with pastry bag. Place top layer cake so flat side is up. Spoon or swirl remainder of frosting. Or, use some choc ganache on top and a dollop of buttercream frosting. For ganache I just melt half a bar of good dark chocolate and add a spoon of butter and a dash of cream till smooth, in a glass bowl over a pot of simmering water.
Comments