Originally posted on https://www.meangreenchef.com/chocolate-storm-cake/

 

Chocolate Storm Cake, literally a storm of chocolate for your palate. Breath deeply you can almost smell it, can’t you? If you’ve been craving a cocoa sensation then trust me, you’ve found it!

A baking creation based on a marvelous family recipe made for decades. Our “secret” ingredient maybe not so secret in the world of baking, but coffee really brings out the essence of chocolate. Adding new levels of flavor and character that may have gone unnoticed without its addition. A cup is added here and trust me it adds brilliance and whim to this cake so don’t skip it!

I made this on the fly and totally did not shoot my typical step-by-step photos, but will update this as soon as I bake another. But it’s easy, I promise and you won’t have a problem this time around.

Why do you bake at a higher temperature initially?

A note on oven temperature. Preheat the oven to 400°F/200°C and bake the cupcakes for 5 minutes. Once 5 minutes has passed, decrease the heat to 350°F/175°C and bake for an additional 20 minutes. Check for doneness with a toothpick, or skewer if it comes out clean they’re done. If a little batter remains, allow them to cook for an additional 3-5 minutes.

The initial bake in at the higher temperature forces the cakes upward and gives them a nice rise, and the lower temp allows them to finish cooking through completely.

This batter is thin, be sure to divide it so that it fills your pans half way because they will increase in volume significantly.

Chef’s Tip: Add a pinch of cinnamon and pink Himalayan sea salt to the coffee before you brew. The salt cuts the bitter bite and the cinnamon adds depth of flavor for drinking, baking and candy making.

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How to make Chocolate Storm Cake

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Chocolate Storm Cake

Prep Time 20 mins

Cook Time 25 mins

Chocolate Storm Cake, literally a storm of chocolate for your palate, you can practically realize the sweet chocolate fragrance from the photos. If you’ve been craving a cocoa sensation then trust me, you’ve found it!

Category: Dessert

Cuisine: American

Keyword: Best Chocolate Cake, Chocolate Cake, Chocolate Storm Cake

Servings: 8 slices

Author: Mean Green ChefIngredientsCake

• 2 cups (240 grams) all-purpose flour
• 1 cup (239 grams) dark brown sugar
• 1 cup (217 grams) light brown sugar
• 3/4 cup (95 grams) cocoa powder, unsweetened
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon pink Himalayan sea salt or Kosher sea salt, finely ground
• 1 cup (240 ml) evaporated milk
• 1/2 cup (109 ml) vegetable oil
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 1 cup (240 ml) freshly brewed coffee, black + hot

Chocolate Buttercream Frosting

• 1 cup (227 grams) butter, room temperature (2 sticks)
• 3/4 cup (95 grams) cocoa powder, unsweetened
• 4 cups (400 grams) confectioners’ sugar (powdered sugar)
• 2-4 Tablespoons heavy cream, sub milk
• 1 teaspoon pure vanilla extract

InstructionsCake

1. Preheat oven to 400°F/200°C degrees. Grease 2 9-inch cake round, dust with flour and then line the bottoms with parchment paper.
2. In a large bowl combine flour, both of the sugars, cocoa, baking soda, baking powder, and salt. Stir with a fork and set aside.
3. n a mixing bowl blend the milk, oil, eggs, and vanilla until combined. Add the dry ingredients in two batches, with the mixer on low. After the dry ingredients have been incorporated add the hot cup of black coffee. Remember that this batter is thin.
4. Divide the batter between the cake pans and bake in the 400°F/200°C oven for 5 minutes. This will give you maximum rise.
5. Then reduce the heat to 350°F/175°C and bake for an additional 20 minutes. Check for doneness with a toothpick, or skewer if it comes out clean they’re baked. If a little batter remains, allow them to cook for an additional 3-5 minutes.
6. Remove from the oven and allow cakes to cool on a rack for 10 minutes then remove from the pans to cool completely. (leave parchment on at this point)

Chocolate Buttercream Frosting

1. In a large mixing bowl, beat the butter until fluffy. Mix in the cocoa powder, confectioners’ sugar, whole milk, and vanilla on low.
2. Once it begins to incorporate, turn the mixer up to medium and beat until thick and fluffy. If it becomes too thick, you can add a touch more milk and if it’s to thin you can add extra confectioners’ sugar.
3. Once the cakes are completely cooled, remove the parchment paper. Frost the bottom layer and place the second on top frost the sides and then the top. (cakes can be sliced in half to create added layers).

Recipe Notes

• Prep time is approximate.
• Store cake in an airtight container, best if eaten with 3-4 days, but will store on the countertop up to one week. The refrigerator tends to dry out any cake recipe.

Looking for other sweet tooth creations? Then check out our other recipe conceptions.