Blue Ribbon Chocolate Cake

Prepare to embark on a journey of pure indulgence with a recipe that will tantalize your taste buds and satisfy your chocolate cravings – presenting the divine Blue Ribbon Chocolate Cake! This decadent creation boasts layers of moist, rich chocolate cake infused with the irresistible flavors of cocoa and coffee, topped with a luscious vanilla buttercream frosting that’s sure to steal the show. Whether you’re celebrating a special occasion or simply craving a slice of heaven, this Blue Ribbon Chocolate Cake is guaranteed to impress. So, let’s dive into the world of baking and whip up a masterpiece together!

Ingredients

Blue Ribbon Chocolate Cake:

• 1 3/4 cups all-purpose flour
• 2 cups sugar
• 3/4 cup Hershey’s cocoa
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 eggs
• 1 cup strong cooled coffee
• 1 cup buttermilk
• 1/2 cup oil
• 1 teaspoon vanilla extract

Yummy Vanilla Buttercream Frosting:

• 1/2 cup Crisco
• 1/2 cup unsalted butter, at room temperature
• 2 teaspoons meringue powder
• 2 teaspoons white vanilla extract
• 1 teaspoon butter flavor extract
• 3 cups powdered sugar
• 2 tablespoons water

Instructions

Blue Ribbon Chocolate Cake:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Mix Dry Ingredients: In a large mixing bowl, combine the flour, sugar, cocoa, baking soda, baking powder, and salt.
3. Add Wet Ingredients: Add the eggs, cooled coffee, buttermilk, oil, and vanilla extract to the dry ingredients. Mix until well combined.
4. Beat: Using an electric mixer, beat the batter on medium speed for 2 minutes, scraping down the sides of the bowl as needed.
5. Pour Batter: Divide the batter evenly between the prepared cake pans.
6. Bake: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
7. Cool: Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.

Yummy Vanilla Buttercream Frosting:

1. Cream Butter and Crisco: In a large mixing bowl, cream together the Crisco and unsalted butter until smooth.
2. Add Flavorings: Add the meringue powder, vanilla extract, butter flavor extract, and water. Mix until well combined.
3. Gradually Add Sugar: Gradually add the powdered sugar, one cup at a time, mixing on low speed until incorporated.
4. Beat Until Fluffy: Increase the speed to medium-high and beat the frosting until light and fluffy, about 3-5 minutes.
5. Frost Cake: Once the cakes are completely cooled, spread a generous layer of vanilla buttercream frosting between the cake layers and over the top and sides of the cake.
6. Decorate: Decorate the cake as desired with additional frosting, sprinkles, or chocolate shavings.
7. Slice and Serve: Slice the Blue Ribbon Chocolate Cake and serve it to your eager guests. Enjoy the heavenly flavors!

Cook Notes and Variations

• Coffee Substitute: If you prefer not to use coffee, you can substitute it with an equal amount of hot water.
• Buttermilk Substitute: Don’t have buttermilk on hand? You can make a homemade buttermilk substitute by combining 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.
• Chocolate Ganache: For an extra touch of indulgence, drizzle the top of the cake with a rich chocolate ganache before serving.

Keto and Low Carb Versions

For those looking for a keto or low-carb version of Blue Ribbon Chocolate Cake, here are some modifications you can make:

• Almond Flour: Replace the all-purpose flour with almond flour or a combination of almond flour and coconut flour for a lower carb option.
• Sweeteners: Use keto-friendly sweeteners such as erythritol or stevia in place of sugar in both the cake and frosting.
• Buttercream: Substitute the powdered sugar in the buttercream frosting with powdered erythritol for a keto-friendly alternative.

Frequently Asked Questions (FAQs)

Q: Can I make this cake ahead of time? A: Yes, you can bake the cake layers ahead of time and store them in an airtight container at room temperature for up to two days. Frost the cake just before serving for the best results.

Q: Can I freeze the cake? A: Absolutely! Wrap the unfrosted cake layers tightly in plastic wrap and aluminum foil and freeze for up to three months. Thaw in the refrigerator overnight before frosting and serving.

Q: Can I use a different frosting? A: Of course! Feel free to get creative with your frosting choices. Cream cheese frosting, chocolate buttercream, or even a whipped ganache would all pair beautifully with this chocolate cake.

Q: Can I make cupcakes instead of a layer cake? A: Certainly! Simply divide the batter evenly among lined muffin tins and bake at the same temperature for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Q: Can I omit the coffee from the recipe? A: While the coffee enhances the rich chocolate flavor of the cake, you can substitute it with hot water if desired. However, the coffee flavor will not be detectable in the finished cake.

In conclusion, Blue Ribbon Chocolate Cake is the epitome of indulgence, with its moist, tender crumb and rich chocolate flavor that’s sure to delight any chocolate lover. Paired with a velvety vanilla buttercream frosting, it’s a match made in dessert heaven that’s perfect for any celebration or sweet craving. Whether you’re baking for a special occasion or simply treating yourself to a slice of decadence, this cake is guaranteed to impress. So, gather your ingredients, preheat your oven, and get ready to indulge in the ultimate chocolate experience with Blue Ribbon Chocolate Cake!