Chocolate Cake with Ermine Frosting
A decadent moist layer cake with a delicious and creamy Ermine frosting that is light and smooth with more character and stability. This is the best healthy sugar - free frosting that easily replaces the typical powdered sugar type that is so commonly used.
Recipe: Serves 10-12
Cake batter:
3/4 cup organic butter - softened
2 cups organic coconut sugar
3/4 cup organic cacao powder
1 tsp. Himalayan salt
2 tsp. organic vanilla extract
2 organic or pastured eggs
1 cup organic buttermilk
1/2 cup warm water
1 1/2 cups organic whole wheat flour (chemical free)
3/4 tsp. baking powder - aluminum free (Rumford)
1 1/2 tsp. baking soda
2 - prepared stainless steel 9 inch round cake pans
Set the bottoms of pans onto a piece of parchment paper and
trace around the bottoms with a pencil. Cut these circles out.
Butter the inside bottoms of each pan and then place the parchment circles
down with the pencil side facing down. Butter over these and also the sides
of pans. Then dust with a little cacao powder.
Frosting:
1 1/4 cup organic cacao powder
3 cups organic coconut sugar
3/4 cup organic whole wheat flour (chemical free)
4 tsp. organic vanilla extract
2 cups organic milk
* 2 cups organic butter - softened
The beginning of the frosting ingredients need to be made first.
So, in a medium saucepan, mix the cacao powder, coconut sugar, and
flour together. Whisk in the milk and cook over medium heat until the consistency becomes like pudding. This will take between about 10-15 minutes. When done, remove from heat and add in the vanilla.
Cool by whisking occasionally to release the heat for about 20 minutes.
Cover with parchment paper, directly on the surface, to prevent a skin
from forming. Let cool to room temperature.
Preheat oven to 350 degrees.
In mixing bowl, prepare cake batter by adding the butter, cacao powder, coconut sugar, and salt and whisk on high for about 3-5 minutes.
Add in the eggs and vanilla and whisk until blended well. Blend in the buttermilk and water. Then add in the flour with the baking powder and baking soda. Whisk until smooth.
Tip: Coffee can take the place of some or all of the water for a deeper
flavor.
Divide batter into prepared pans. Bake until set, with toothpick coming
out clean - about 30 minutes. Cool on racks for about 10 minutes.
Turn the cakes out of the pans onto wire racks. Remove parchment paper.
Let cool completely.
* Place butter for frosting into mixer fitted with paddle attachment.
Beat on medium speed until the butter is fluffy and clings to sides of bowl, about 3 minutes. Scrape down the sides with rubber spatula.
Gradually add in cooled pudding, very little at a time, until the frosting is smooth and creamy.
Tip: If you make frosting ahead of time and refrigerate, you will need
to let it warm up some and refluff it, before using.
Place 1 cake layer, bottom side up, on cake plate. Using an off set spatula, spread a layer of frosting over top. Top with the second cake layer, bottom side up. Scoop a small amount of frosting with off set spatula and start at
the bottom of the side of the layered cakes and spread frosting upwards
towards the top. Do this all the way around the cake until the sides are
covered. Then spread a layer over the top.
Tip: If you feel you need to trim the cakes, then you will need to apply a thin crumb layer of frosting first and then apply another layer of frosting on top of the crumb layer.
The crumb layer captures the crumbs and seals them, so that the second thicker
layer's appearance is not blemished by them.
With a light touch, use the spatula to create a swirl affect in the frosting
over the cake. Enjoy!
Tip: There will be enough frosting leftover that you could use it for a center filling in another cake and use a white or fruit ermine or whipped frosting on the outside of the cake. Or make a small batch of cupcakes.
You can freeze it until you need it.