Kate's Cuisine

Nov 04 2009

Martha Cocoa Cake

The only Martha recipe I’ve ever been so incredibly disappointed by.

For the Cake:
12 tablespoons unsalted butter, room temperature, plus more for the pan $0.72
2 1/2 cups all-purpose flour, plus more for the pans $0.55
3/4 cup cocoa powder $3.00
1 teaspoon baking soda $0.02
1/4 teaspoon salt $.01
1 cup granulated sugar $0.19
1 cup brown sugar $0.20
3 large eggs $0.51
2 teaspoons vanilla extract $0.44
1 1/2 cups buttermilk $1.31

For the Buttercream:
1 cup unsalted butter, room temperature $0.89
2 jars marshmallow cream $5.98
2/3 cup cocoa powder $2.66
2/3 cup semisweet chocolate chips, melted and cooled $1.32
1 tablespoon vanilla extract $0.66

Total Cost: $18.46

1.) Make the cake: Preheat oven to 350 degrees Fahrenheit. Butter and lightly flour two 9″ round cake pans. In a bowl, whisk flour, cocoa, baking soda, and salt.

2.) In a mixing bowl, cream butter and sugars until fluffy. Add eggs, one at a time, beating until well incorporated. Blend in vanilla.

3.) Add the flour mixture to the butter mixture in three additions, alternating with buttermilk and beginning and ending with the flour mixture. Scrapes the sides as needed along the way.

4.) Pour batter into pans. Bake until toothpick inserted comes out clean, about 25 to 30 minutes. Cool in pans 10 minutes before inverting cakes onto rack to cool completely.

5.) Make the buttercream: In mixing bowl, beat butter and marshmallow cream until fluffy. Beat in cocoa, chocolate, vanilla, and one tablespoon water. If too thin, refrigerate for about 5 minutes.

6.) Place one layer on platter. Spread top with 1 cup buttercream. Place second layer on top. Frost entire cake with remaining buttercream and sprinkle with decorations, if desired.

7.) Serve and enjoy!

Read the review here

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