Ingredients
Cake:
Butter, for greasing the pans
1 3/4 c. All-Purpose Flour, plus more for pans
2 c. Sugar
3/4 c. Good Cocoa Powder
2 tsp. Baking Soda
1 tsp. Baking Powder
1 tsp. Kosher Salt
1 c. Buttermilk, shaken
1/2 c. Vegetable Oil
2 extra-large Eggs, at room temperature
1 tsp. Pure Vanilla Extract
½ c. Slingshot Cold Brew Concentrate
½ c. Water
Chocolate Frosting:
6 oz. Good Semisweet Chocolate (recommended: Videri’s Baking Chocolate)
1/2 lb. (2 sticks) Unsalted Butter, at room temperature
1 extra-large Egg Yolk, at room temperature
1 tsp. Pure Vanilla Extract
1 1/4 c. Sifted Confectioners' Sugar
1 Tbsp. Instant Coffee Powder
Directions
Our Cold Brew Chocolate Cake recipe was inspired by Ina Garten’s Betty’s
Chocolate Cake, which is where you can find the directions. We substituted the hot coffee with Slingshot Cold Brew Concentrate for the cake. For the chocolate frosting, we substituted her recommendation of Callebaut with baking chocolate from Videri Chocolate Factory, which you can purchase online.
Cold Brew Chocolate Cake
Posted by Jenny Bonchak on
← Older Post Newer Post →