1 1/2cup buttermilk at room temperature(make your own : measure 1 1/2 cup milk into a bowl, remove 1 tbsp milk and replace it with lemon juice or white distilled vinegar. Let sit for 5 minutes. Then whisk well.)
2/3cupoil
1tbspVanilla Extract
1/2tspAlmond Extract
1 to 2tbspespresso powder
1 1/2cupboiling water
Peppermint Swiss Buttercream
2batches of Swiss Buttercream(see recipe notes)
10-15dropsLorann Peppermint Oil Candy Flavoring or use 1/2 to 1 tsp peppermint extract
Coffee Sugar Syrup
1 1/2cupwater
1 cupsugar
1tbspespresso powder
1tspVanilla Extract
Ganache
1 1/2cup dark chopped chocolate
2/3cup whipping cream
Small Batch Marshmallow Fondant
4ozmini marshmallows (115 grams)
1/2lbpowdered sugar (2cups, 227grams)
1/2 to 1 tbspwater
1-2tbspCrisco
1/4tspVanilla, Lemon, Almond Extract
corn starch as needed
Instructions
CHOCOLATE CAKE
Preheat oven to 350F. Spray 4 6 inch cake pans with a non stick spray. Line the bottom with a parchment round. Spray again with a non stick spray with flour. Or butter and dust pans with flour. Shake out excess flour and set aside.
In a large bowl sift flour (2 cup and 3/4c up), granulated sugar (3 cups), unsweetened cocoa powder (1 cup), baking soda (2 tsp), baking powder (2 and 1/4 tsp) and table salt (1 tsp). Set aside
In another bowl whisk together eggs (4 large eggs at room temperature), buttermilk ( 1 cup and 1/2 cup), oil (2/3 cup), Vanilla Extract (1 tbsp), Almond Extract (1/2 tsp).
Bring water (1 cup and 1/2 cup) to boil, whisk in espresso powder (1 to 2 tbsp).
Pour wet ingredients (egg mixture, not boiling water) into dry ingredients and beat with a hand held mixer for about 3 minutes, until well combined. Then gradually using medium speed beat in boiling hot water mixed with espresso powder. Mixture will be fluid and it will appear runnier than other cake batters. This is normal.
Divide cake batter into prepared cake pans.
Bake Chocolate Cakes
Bake 2 pans on the top oven rack (about 2/3) and 2 cake pans on the bottom rack (1/3). Bake for 30 minutes, then rotate pans. Bottom ones to the top rack and top one to the bottom rack and continue baking for additional 20-25 minutes or until toothpick inserted in the center comes out clean.
Remove baked cake from the oven and let cool for 20-25 minutes. Then run a dull knife along the edges and carefully invert cakes onto a cooling rack. Let cool for 20 more minutes. When cakes are lukewarm, wrap or cover cakes into plastic wrap or place them into ziploc bags. Let cool completely. Cakes stay soft and moist.
PEPPERMINT BUTTERCREAM
Prepare 2 batches of Swiss Buttercream (see recipe notes for recipe). Flavor prepared vanilla Swiss Buttercream with peppermint extract or use concentrated Lorann Peppermint Oil. Use 1/2 to 1 tsp Peppermint Extract or 10-15 drops of concentrated Lorann Peppermint Candy Oil Flavoring.
COFFEE SYRUP
In a sauce pan combine water (1 cup and 1/2 cup) and sugar (1 cup). Heat on medium until until sugar is dissolved. Bring mixture to simmer and cook for 10 minutes. Remove from heat and let cool. Then stir in Vanilla Extract (1 tsp) and espresso powder (1 tbsp). Set aside. Can be prepared up to week ahead. Store in the fridge.
GANACHE
Measure 1 1/2 cup chocolate into a heat proof bowl. Use either semi sweet chocolate chips or chop chocolate bar into smaller pieces. Heat whipping cream (2/3 cup) till almost boiling. Pour hot cream over chopped chocolate, cover with a paper towel and a plate, let sit for 3 minutes. Then whisk well until smooth. Let cool to room temperature.
SMALL BATCH MARSHMALLOW FONDANT
Coat a wooden spoon with cricso. Measure powdered sugar(2 cups, 1/2 lb) into a medium size bowl. If sugar appears to have lots of lumps be sure to sift it. Measure mini marshmallows (4 oz, 115 grams) into a microwave safe bowl. Pour in water(1/2 to 1 tbsp). Heat marshmallows in the microwave in 15 second intervals stirring well after each time, until all of the marshmallows are melted. Try not to over heat. Once melted stir in extract (almond, vanilla or lemon – 1/4 tsp).
Then scrape out melted marshmallows and pour sticky mixture over powder sugar. First stir mixture with a wooden spoon coated with crisco, stir until somewhat combined. Then coat your hands with crisco and knead the mixture until homogeneous and smooth.
Coat white marshmallow fondant with a thin layer of crisco, cover tightly with a plastic wrap and refrigerate for at least an hour or so. Best to let it rest overnight. Marshmallow fondant can be prepared ahead and stored in the fridge, well covered for up to a month.
Notes
WHERE IS RECIPE FOR SWISS BUTTERCREAM ?
Here is the recipe for Swiss Buttercream I use. To make Hot Cocoa Mug Cake you'll need 2 batches of Swiss Buttercream. It can be made all at once, simply double the recipe.
DO I HAVE TO USE COFFEE IN SUGAR SYRUP?
No, you don't. You can omit coffee and use vanilla syrup or use vanilla and chocolate extracts or you can spike it up with flavored liqueur.
CAN I USE AMERICAN BUTTERCREAM INSTEAD OF SWISS BUTTERCREAM?
Sure, you can use American Buttercream.
I DON'T HAVE BUTTERMILK WHAT NOW?
make your own : measure 1 1/2 cup milk into a bowl, remove 1 tbsp milk and replace it with lemon juice or white distilled vinegar. Let sit for 5 minutes. Then whisk well.