Classic Chocolate Cake with Chocolate Frosting

• Vegetarian

• Produce

  • 3 tbsp Cacao nibs, roasted

• Refrigerated

  • 5 Egg whites
  • 3 Eggs, large

• Baking & Spices

  • 2 cups All-purpose flour
  • 3/4 tsp Baking powder
  • 2 tsp Baking soda
  • 7 1/2 oz Bittersweet chocolate
  • 1 1/2 cups Brown sugar, dark
  • 1 1/2 cups Cocoa powder, natural
  • 1 3/8 tsp Kosher salt
  • 1/4 cup Mesquite flour
  • 1/4 cup Teff flour
  • 4 tsp Vanilla
  • 2 5/8 cups White sugar, granulated

• Oils & Vinegars

  • 3/4 cup Neutral-flavored vegetable oil

• Drinks

  • 1 1/2 cups Coffee, strong hot

• Dairy

  • 16 oz Butter, unsalted
  • 1 1/2 cup Buttermilk

Found on eatthelove.com

Description

Ingredients

• 3 oz (85 g) chopped dark chocolate (something you like to eat by itself)
• 1 1/2 cups freshly brewed strong hot coffee
• 2 cups (280 g) all-purpose flour
• 1/4 cup (45 g) mesquite flour (see headnote above)
• 1/4 cup (45 g) teff flour (see headnote above)
• 1 1/2 cups (300 g) granulated white sugar
• 1 1/2 cups (330 g) dark brown sugar
• 1 1/2 cups (120 g) natural cocoa powder (not Dutch processed)
• 2 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1 1/4 teaspoon kosher salt
• 3 large eggs
• 3/4 cup neutral flavored vegetable oil (canola, corn or grapeseed works)
• 1 1/2 cup buttermilk, well shaken
• 2 teaspoon vanilla extract
• 5 egg whites
• 1 cup + 2 tablespoon (225 g) granulated white sugar
• 1/8 teaspoon kosher salt
• 16 oz (1 lbs or 455 g) unsalted butter at room temperature
• 2 teaspoon vanilla extract
• 4 1/2 oz (130 g) melted dark chocolate (something you like to eat by itself)
• 3 – 4 tablespoons roasted cacao nibs
• 1/2 – 1 teaspoon flaked finish salt (I used Cypress Black Flake salt, but you can use Maldon, Fleur de Del or another finishing salt of your choice, just don’t use plain table salt as it’s way too harsh)

Directions

• 1. Preheat the oven to 300˚F (yes 300˚ not 350˚) and generously spray three 9-inch pans with cooking spray. Line the bottom of each pan with parchment paper rounds. Chop the dark chocolate into 1/2 inch chunks. Add to the hot coffee and stir until melted. Set aside to cool.