NAIROBEES Deep Dark Chocolate Cake



 

INGREDIENTS FOR CAKE:

2 sticks of salted cream butter (I use Land O’Lakes brand)
2-2 ½ cups of Maple Syrup (Sweetness varies so you may have to adjust accordingly)
2 Large eggs or (3 small eggs)
2 tsp Vanilla
2 cups of Bread flour (sifted)
2 tsp of Baking soda
1 tsp of Baking Powder
¼ tsp sea salt
¾ cup of Special Dark Cocoa Powder (I use Hershey’s Brand)
½ cup of Grapeseed Oil (or Vegetable oil)
1 cup of Buttermilk (or evaporated canned milk mixed with 1 tsp of lemon juice; sit for 10 min to curdle)
½ cup of fresh brewed coffee of choice (I use Organo Gold Café Latte with a little honey)

INGREDIENTS FOR ICING:

2 Sticks of salted cream butter
1½ cup of Maple Syrup (sweetness varies so adjust to your taste)
2 tsp Special Dark Cocoa Powder
4 egg yolks
1 cup of Evaporated Milk
1 ½ tsp Vanilla

1. Pre-heat the Oven to 350 degrees
2. Grease 3 of the 9 inch cake pans – lightly floured
3. Beat butter until fluffy in a Kitchen-Aid mixture at medium to high speed
4. While the mixer is still running, slowly add in maple syrup about ¼ cup at a time keeping the mixture fluffy (periodically stop the mixture to scrape in the sides of the batter from the bowl)
5. In a separate mixing bowl add your sifted flour, Baking Soda, Baking Powder, salt and dark cocoa powder and mix together with a fork set it to the side
6. While the mixer is still running on the butter/maple syrup batter, add in one egg at a time mixing well
7. Add Vanilla
8. Add in the Grapeseed oil
9. Spoon in about ½ cup of the flour mixture at a time alternating with the buttermilk ending in the flour mixture
10. Stop the mixer
11. Add in the coffee and mix into the batter by hand
12. Pour the batter into the pans Up to the halfway point
13. Bake for 30 min or until the toothpick comes out clean from the center of the cake
14. While the cake is Baking make the icing.
15. Let the cake cool for 15 minutes before attempting to remove from the pans

STEPS FOR ICING:

1. Separate your eggs from the egg yolk
2. Mix in 1 cup of evaporated milk into a saucepan
3. In a separate saucepan, on medium-low heat melt the butter
4. Whisk in the maple syrup
5. Whisk in the Dark Chocolate cocoa powder
6. Whisk in the Vanilla
7. Temporarily remove the saucepan from the heat and bring the other saucepan to the stove; whisk the egg/milk mixture together over Medium-high heat stirring constantly until thickened
8. Add the cocoa mixture in with the egg/milk mixture whisking together constantly until stiff like custard pudding
9. Remove from heat to cool

Layer each cake with icing – using a generous amount between each layer (icing will be somewhat runny while warm but will stiffen when it cools)

Once the cake cools the icing will stiffen

Serve and enjoy!!!