Hello November! Here is a gorgeous cake to kick off a month of giving thanks.
I initially came across this cake when my friend made it for her husbands birthday. My recipe was adapted from a hazelnut brittle version that she had made. I decided not to add the hazelnut brittle because 1) my family isn’t into nuts on their cakes and 2) I had the hardest time finding hazelnuts at my local grocery store and 3) it was a little too time consuming for me.
I was fairly pleased with the results. Not only does it look absolutely stunning but it was quite delicious and decadent. I sprinkled a little bit of the Maldon salt that my sister gifted me the last time she was here. I’ve been saving it for a special occasion and this was it!
Cake recipe adapted from One Girl Cookies
1 cup freshly brewed hot coffee
1/2 cup Dutch-processed cocoa powder
3/4 cup packed light brown sugar
1/2 cup plain whole-milk yogurt
2 teaspoons vanilla extract
8 tablespoons (1 stick) unsalted butter, at room temperature
1 1/4 cups granulated sugar
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1 teaspoon table salt
Preheat the oven to 350°F. Prepare a 10-inch round cake pan by greasing it with cooking spray and then lining the bottom with parchment paper.
To make the cake, pour the hot coffee into a medium bowl and stir in the cocoa powder until it dissolves. Stir in the brown sugar, followed by the yogurt and the vanilla. Stir thoroughly to ensure that all of the ingredients are incorporated.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and granulated sugar on medium speed until light-yellow and fluffy, about 3 minutes. Scrape down the sides of the bowl. Add the eggs and mix for 2 minutes, scraping down the bowl as needed.
In a medium bowl, whisk together the flour, baking soda, and salt. With the mixer running on low speed, mix in a third of the flour mixture and half of the coffee mixture. Scrape down the bowl. Add another third of the flour mixture and all the remaining coffee mixture. Remove the bowl from the mixer and, using a rubber spatula, fold in the remaining flour mixture until all of the ingredients are fully incorporated. Pour the batter into the prepared cake pan.
Bake for 25 minutes. Rotate the pan in the oven and bake for 20 more minutes, or until a cake tester inserted in the center of the cake comes out clean. Remove the pan from the oven and let the cake cool in the pan for 20 minutes. Then turn the cake out onto a clean plate, remove the parchment, and turn the cake back over onto a wire rack. Let the cake cool completely.
Frosting Recipe adapted from Portuguese Girl Cooks
1/2 cup (4 oz/ 1 stick), unsalted butter at room temperature
3 cups powdered sugar
8 ounces cream cheese, cold and cut into 10 pieces
1/2 teaspoon vanilla
6 tablespoons dulce de leche, homemade or store-bought
pinch of salt
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and powdered sugar on medium speed (start off slowly), until combined and a thick paste is formed, about 5 minutes. Beat in the cream cheese, 1 piece at a time over medium speed until combined. Add in the vanilla and beat to combine. Add in the dulce de leche and salt, and beat on low speed until combined. Refrigerate if not using immediately.
As you can see I converted it into a two layer cake and used the dulche de leche in between the layers. It was the perfect touch! The cake recipe will make enough to divide the batter into two 9″ pans. You’ll just have two shorter layers. The frosting was more than enough to cover the entire cake. I wanted a more rustic look though and opted not to frost the entire cake.