Directions
- 1Sift together 2 cups cake flour, 2 tsp baking soda, and 1/2 tsp salt.
- 2Add 2/3 cup cocoa powder and sift again.
- 3In a separate bowl, combine 12/3 cups sugar, 2 eggs, 1 cup buttermilk, and 1 cup vegetable oil.
- 4Mix until combined.
- 5In a separate bowl, mix together 1 cup boiling water, 1 tsp instant coffee, and 1/2 tsp vanilla extract.
- 6Pour the coffee mixture into the batter and mix until combined.
- 7Pour batter into two 12cm x 22cm loaf pans lined with baking paper.
- 8Bake at 140 degrees celsius convection oven for 60 minutes.
- 9Prepare the cream cheese buttercream by combining 80 g cream cheese, 70 g unsalted butter, 145 g icing sugar, 1/2 tsp vanilla extract, and 1/4 tbsp lemon juice.
- 10Beat until smooth and creamy.
- 11Frost the cooled cakes with the cream cheese buttercream.
- 12Top with 1/2 cup pecan nuts.
Ingredients
- 2 cups cake flour
- 2 tsp baking soda
- 1 1/2 tsp salt
- 2 2/3 cup cocoa powder
- 12 2/3 cups sugar
- 2 eggs
- 1 cup buttermilk
- 1 cup vegetable oil
- 1 cup boiling water
- 1 tsp instant coffee
- 1 1/2 tsp vanilla extract
- 80 g cream cheese
- 70 g unsalted butter
- 145 g icing sugar
- 1 1/2 tsp vanilla extract
- 1 1/4 tbsp lemon juice
- 1 1/2 cup pecan nuts
Equipment
sievemeasuring cupshand mixerloaf pansovenspatulaknife
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