- 2 cups all-purpose flour*
- 1 cup cocoa powder, natural or non Dutched
- 1 1/4 teaspoons baking soda
- 1 teaspoon baking powder
- 3 large eggs
- 1 stick + 3 tablespoons unsalted butter, melted
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 2 cups Imperial Sugar Extra Fine Granulated Sugar
- 1 cup brewed coffee, warm or hot
- 16 ounces semi or bittersweet chocolate (55%-68% cocoa mass) Good quality recommended
- 1/2 cup (1 sticks) unsalted butter, soft
- 1 1/2 cups heavy cream
- 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
- 1 very ripe mango
- 1 - 2 tablespoons Imperial Sugar Extra Fine Granulated Sugar
- Preheat oven to 350°F.
- Butter and flour two (8 or 9 inch) cake pans and set aside. (placing a round piece of parchment on bottom cake pan will ensure a removal without problems.)
- Sift together flour, cocoa powder, baking soda and baking powder and set aside.
- In a bowl beat eggs until smooth. Add melted butter and beat until well blended. Add buttermilk and vanilla extract. Beat in sugar.
- Add flour mixture and beat on low until just combined and no lumps remain.
- Add coffee in 3 additions ensuring a smooth batter before adding more coffee.
- Divide batter evenly between pans and place in oven. Bake for approximately 35 to 45 minutes (depending on cake pan size used) or when an inserted toothpick comes out clean.
- Allow to cool for 5 minutes before turning over and removing from pan. Let cool before frosting.
- If using chocolate in a bar chop into pea size pieces and place in a bowl. (chips can be placed in a bowl without chopping) Place butter on chocolate.
- Bring heavy cream and chocolate to a full boil.
- Pour boiling cream onto chocolate and whisk smooth. Allow to cool at room temperature for a few hours before using. Placing frosting in refrigerator to set quickly may make it very hard to work with and is not recommended. If such was done and frosting is too firm, place it a few seconds in a microwave to soften.
- Peel mango and cut in pieces. Place in a blender or if using a stick blender in a small bowl. Add 1 tablespoon sugar and blend to a smooth puree. Taste and determine if more sugar is needed.
IMPERIAL SUGAR INSIGHT
Adding coffee to this cake enriches and compliments the chocolate flavor. Even though natural cocoa is much lighter in color compared to Dutched cocoa, once the cake is baked it will be a deep rich chocolate color with a delicious flavor. The chocolate frosting is silky smooth and yet easy to make. It does need to be made at least 2 hours in advance so it will properly set to frost the cake. If desired serve this cake with mango sauce and strawberries.