Chocolate Surprise Stripe Cake
Serves: 5
Meagan Lindgren
1 January 1970
Based on User reviews:
44
Spice
44
Sweetness
55
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1.75 cups
All-Purpose Flour2 cups
Granulated Sugar1 tsp
Baking Soda1 tsp
Baking Powder1 tsp
Salt1 cup
Buttermilk1 cup
Espresso1 cup
Vegetable Oil2 tbsps
Pure Vanilla Extract1 cup
Egg White (pasteurized)450 g
Powdered Sugar910 g
Salted Butter (softened)8 tbsps
ButterDirections:
1
Lightly place the remaining cake layer on top of the 'piped' bottom layer
2
Use the remaining buttercream to ice the entire cake
3
For the cake: Preheat the oven to 350 degrees F
4
Grease the bottom and sides of two 2-by-9-inch round cake pans with shortening
5
Line with parchment cut to neatly cover the bottom and sides of the pans
6
In the bowl of an electric mixer with a paddle, sift the flour, sugar, cocoa powder, baking soda, baking powder and salt
7
Add the eggs, buttermilk, espresso, vegetable oil and vanilla; mix on medium speed
8
Divide the batter between the prepared cake pans
9
Bake for 20 minutes
10
Rotate the pans and continue baking until an inserted skewer comes out clean, another 15 minutes
11
Cool on a rack, unmold and return to the rack to cool completely
12
For the buttercream icing: With an electric mixer on medium speed, beat the egg whites and powdered sugar for 5 minutes
13
Add the butter and vanilla and beat for 10 minutes, until fluffy
14
(Makes 3 pounds
15
) For the caramel icing/crumble: Mix the sugar, buttermilk, shortening, butter and baking soda in a 3- or 4-quart cast-iron Dutch oven over medium heat
16
Cook to the softball stage (235 to 245 degrees F on a candy thermometer), swirling the pan to keep the ingredients moving
17
Remove from the heat and beat with a wooden spoon until creamy and spreadable
18
Spread on a silicone mat and set aside
19
When cool, break into a crumble
20
To create the striped filling: Put one-third of the vanilla buttercream into a piping bag fitted with a 1/3-inch tip
21
Put an equivalent amount of raspberry jam into a second piping bag, also fitted with a 1/3-inch tip
22
When the cakes are completely cool, pipe a dollop of buttercream into the center of one of the layers
23
Pipe concentric circles around the first dollop, working outward and alternating between circles of raspberry jam and buttercream¿this will be your bottom layer
24
Add the crumbled caramel by patting small handfuls onto the top of the iced cake