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Barbara Sevier: "I have to modify all recipes to be dairy-free bec…" Read More
23Ingredients
95Minutes
680Calories
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Ingredients
US|METRIC
12 SERVINGS
- 1 3/4 cups all-purpose flour (plus more for pans)
- 2 cups granulated sugar
- 3/4 cup cocoa powder
- 2 tsp. baking powder
- 1 tsp. kosher salt
- 1 cup buttermilk (room temperature)
- 1/2 cup vegetable oil
- 2 extra large eggs (room temperature)
- 1 tsp. vanilla extract
- 1 cup hot brewed coffee (freshly)
- 6 oz. chocolate (semisweet)
- 1 cup unsalted butter (room temperature)
- 1 tsp. vanilla extract
- 1 1/4 cups confectioners’ sugar (sifted)
- 1 Tbsp. instant coffee (powder)
- 2 cups confectioners’ sugar
- 1/4 cup butter (softened)
- 1/8 tsp. salt
- 1/4 tsp. peppermint extract (or less depending on preference)
- 4 Tbsp. milk
- 2 cups candy melts (light green, or 1 cup + 1 cup white)
- 1 Tbsp. shortening
- 1/4 tsp. peppermint oil
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NutritionView More
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680Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories680Calories from Fat300 |
% DAILY VALUE |
Total Fat33g51% |
Saturated Fat14g70% |
Trans Fat0g |
Cholesterol90mg30% |
Sodium380mg16% |
Potassium200mg6% |
Protein6g |
Calories from Fat300 |
% DAILY VALUE |
Total Carbohydrate96g32% |
Dietary Fiber3g12% |
Sugars76g |
Vitamin A15% |
Vitamin C2% |
Calcium10% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Barbara Sevier 3 years ago
I have to modify all recipes to be dairy-free because of one son’s medical condition. For this recipe, I used almond milk and soured it with white vinegar. And I used vegan margarine instead of butter. The margarine was salted. Usually I don’t notice a difference, but the chocoalte buttercream had a stronger salt taste than it did chocotate. I did not make the curls because I didn’t have a dairy-free substitute for the candy melts. With more time, I might have experimented with cocoa butter.
All in all, it was a success. The cake was moist, not too tender to slice in layers, and had a good, rich chocolate flavor. The chocolate buttercream was paler with less chocolate flavor than I expected from the ingredient list and the video, which is why the salt was so noticeable. Also, it was almost too thick to spread after I set it aside as directed. I used a different vegan margarine for the mint buttercream to avoid the yellow tint of the salted brand. It made a softer icing. (Or maybe I didn’t give it time to set up.)
It is definitely a recipe I will make again. But next time, I’ll heed the “unsalted” designation. And I will used unsweetened chocolate in the buttercream.