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Adapted fromWedding Cakes For You

350F, two 9x13 pan line bottom with parchment paper
1) 593g all-purpose flour
1) 895g granulated sugar
1) 131g natural unsweetened cocoa powder
1) 22g baking soda
1) 10g baking powder
1) 14g salt
2)571g buttermilk
(34g vinegar) substitute
(537g milk 1%) substitute
3) 213g canola oil
3) 5 large eggs
3) 5 tsp. vanilla extract
4) 513g (~2½ cup) decaf coffee

Combine (2) and set aside for 10 minutes. I did use vinegar and milk to make the buttermilk.

In a mixing bowl (1) and sift and set aside.

In a large bowl combine (3) and use whisk to incorporate then add in (2) then (4)

Pour wet ingredients into dry. Beat mixture for 2 minutes. Batter will be runny.

Weight of batter 3190g ÷ 2 = 1595g. Divide batter into two 9x13 pans.

Bake at 350F for 35 minutes.

makes 6 cups, 1245g
1) 2 cup (370g) sugar
1) 1/3 cup (73g) water
2) 5 large egg whites
2) 1 tsp. (5g) cream of tartar
3) 3 cup (681g, 1½lbs) unsalted butter, room temp.
4) 100g (3.6oz) 70% dark chocolate

Combine (1) in saucepan (ensure all sugar is 'wet' add more water as needed), heat until mixture reaches 248F, 5-10min

Meanwhile, whisk (2) medium-low speed until soft peaks, then slowly pour 248F syrup (1) and raise speed to high, until stiff peaks forms until mixture cools to 65-70F 5-10min.

Allow meringue to cool completely, then add butter (3) one tablespoon at a time at medium speed. Mixture may look curdled - raise speed to high.

Frosting should be smooth & thick.

In a saucepan melt chocolate (4), pour into 1 cup of buttercream then mix it all with the remaining buttercream.

Use buttercream immdiately or:

◊Refrigerate up to 1 week - bring to room temp about 1hr, then beat until soft and spreadable

◊◊Freeze up to 2 months - thaw in fridge

500 g chocolate cake
200 g chocolate buttercream

Mix cake and buttercream together. Shape into 30g balls and place a pop stick. Freeze, then coat them in chocolate.