TeaTime Special Issue – August 2019

123 Teatime Holidays

Mini Chocolate Cakes

Makes 12

1¼ cups all-purpose fl our
1 cup granulated sugar
¼ cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup whole buttermilk
½ cup hot coff ee*
¼ cup vegetable oil
1 large egg
1 teaspoon vanilla extract
Italian Buttercream (recipe follows)
12 fresh blackberries

• Preheat oven to 350°. Line a 18x13-

inch rimmed baking sheet with parch-
ment paper. Spray sides of pan with
baking spray with fl our.

• In a large bowl, whisk together fl our,
  sugar, cocoa powder, baking powder,
  baking soda, and salt.


• In a medium bowl, whisk together
  buttermilk, hot coff ee, oil, egg, and

vanilla extract. Fold buttermilk mixture

into fl our mixture until fully combined.

Pour batter onto prepared baking sheet.

• Bake until a wooden pick inserted
  in center comes out clean, 15 to 20
  minutes. Let cool in pan for 10 min-
  utes. Remove from pan, and let cool
  completely on a wire rack.


• Using a 2-inch round cutter, cut
  24 circles from cooled cake.


• Place Italian Buttercream in a piping
  bag fi tted with a large open star tip
  (Wilton #4B). Pipe Italian Buttercream
  onto 12 cake circles. Top each with a
  remaining cake circle. Pipe remaining
  Italian Buttercream on top of cake
  circles. Top each cake with a blackberry.

*Because the fl avor of coff ee can be quite over-

powering, we usually avoid using it as an ingre-

dient in foods meant for afternoon tea. However,

we found that in this cake recipe, the coff ee

merely serves to enhance the chocolate fl avor of

the cake. If hot coff ee is not available, hot water

can be substituted, though the chocolate fl avor

of the cake might not be as pronounced.

MAKE-AHEAD TIP: Cakes can be

prepared and assembled several

hours in advance, stored in an airtight

container, and refrigerated. Let come

to room temperature before serving.

Italian Buttercream

Makes approximately 3 cups

½ cup granulated sugar

2 tablespoons water

2 large egg whites

1 cup unsalted butter, softened

1½ teaspoons vanilla bean paste

• In a small saucepan, bring sugar and
  2 tablespoons water to a boil together
  over medium heat, stirring occasion-
  ally. Cook until mixture registers 238°
  on a candy thermometer.


• Meanwhile, in the bowl of a stand
  mixer fi tted with the whisk attach-
  ment, beat egg whites at high speed
  until soft peaks form. With mixer on
  medium speed, add hot sugar syrup in
  a slow, steady stream until combined.