Nosherium

Ingredients

For the cake:
• 2 cups (8 ounces) cake flour OR (1 3/4 cups (7.85 ounces) all-purpose flour)
• 2 cups (14 ounces) granulated sugar
• 3/4 cup (2.25 ounces) natural unsweetened cocoa powder, sifted if lumpy
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 cup (8 fluid ounces) buttermilk
• 1/2 cup (4 fluid ounces) olive oil
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1 cup (8 fluid ounces) boiling hot coffee

For the frosting:
• 1 cup (8 ounces) unsalted butter, at room temperature
• 3 1/2 cups (14 ounces) confectioners’ sugar, sifted
• 1/2 cup (1.5 ounces) natural unsweetened or Dutch processed cocoa, sifted
• 1/4 cup (2 fluid ounces) whole milk
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon kosher salt

Instructions

For the cake:
1. Position a rack in the center of the oven and preheat the oven to 350°F. Prepare your cake pan of choice: If making a sheet cake or layer cake, generously spray the sheet pan or cake pans with cooking spray and line the bottom with parchment paper (cut to fit, if using round pans). Spray the parchment, too. If making cupcakes, line two muffin tins with paper liners
2. In a medium bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. In a large bowl, whisk together the buttermilk, oil, eggs, and vanilla. Gradually whisk in the dry ingredients until just combined. Slowly pour in the hot coffee. The batter will be fairly runny; use a rubber spatula to scrape down the bottom and side of the bowl. Use the rubber spatula to finish mixing until smooth and well combined, 2 to 3 minutes more.
4. Pour the batter into the prepared pan(s). If making a sheet cake, bake for 35 to 40 minutes. If making a layer cake, note that this recipe makes around 44 ounces of batter; pour 22 ounces into each cake pan and bake for 35 to 40 minutes. If making cupcakes, pour the batter into a large liquid measuring cup and use it to fill each paper liner two-thirds of the way; bake for 20 to 25 minutes. When done, the top of the cake should bounce back when gently pressed and a skewer inserted into the center of the cake should come out with a few crumbs attached. Cool completely in the pans on a wire rack before frosting.

For the frosting:
1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-low until soft and creamy, 2 to 3 minutes. Scrape down the bottom and side of the bowl with a rubber spatula. With the mixer on low, gradually add the confectioners’ sugar, cocoa powder, milk, vanilla, and salt and beat until combined. Scrape down the bottom and sides of the bowl once more, then beat on medium-high until the frosting is creamy and smooth, 2 to 3 minutes. Use immediately or follow the storage instruction on page 97. The frosting will keep in the refrigerator for up to 1 week or in the freezer for up to 1 year.

Assembly:
1. Pipe or spoon a mound of frosting onto each cupcake, then using a small spoon (I used a demitasse spoon, which is smaller than a teaspoon, but any will do) that has been dipped in hot water to swirl and spread the frosting out from the center. Practice on a plate if you want to, you can scoop the practice frosting back into your piping bag or storage container.
2. Sprinkle gold decorations onto the frosting, tapping pieces down if needed.

Notes

http://nosherium.com/2019/11/olive-oil-chocolate-cupcakes-weeknightbaking/

© 2015 Nosherium