Samoa Cake

When asked what kind of birthday cake he wanted, my hubby came up with “Girl Scout Cookie Samoa.”  Um… okay?!  So, I set out to recreate the Samoa in a cake form.  What I came up with was close, but could have used some traditional caramel in the mix. 

Black Magic Cake
Adapted from Hershey’s

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup Cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 egg
1 cup buttermilk or sour milk*
1 cup strong black coffee OR 2 teaspoons powdered instant coffee plus 1 cup boiling water
1/2 cup vegetable oil
1 teaspoon vanilla extract

1. Heat oven to 350°F. Grease and flour three 9-inch round baking pans.
2. Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (batter will be thin). Pour batter evenly into prepared pans.
3. Bake 30 to minutes for round pans or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

Caramel Frosting
Adapted from The King Arthur Flour Baker’s Companion

6 oz butter

1/4 tsp salt
1 cup packed brown sugar
1/4 cup milk
1 tsp vanilla extract
4 cups confectioners’ sugar

Melt the butter in a heavy 2-quart saucepan. Stir in the salt and brown sugar and heat the mixture to boiling, stirring constantly. Cook over low heat for 2 minutes, until the sugar is totally dissolved. Stir in the milk and return to a boil. Remove the pan from the heat and cool to lukewarm. Stir in the vanilla, then gradually stir in the powdered sugar. Adjust consistency with a little more milk, if necessary.

Chocolate Ganache
Adaped from Paula Deen
 
1/2 cup heavy cream
5/8 cup chocolate chips

Heat cream slowly until just boiling, watching closely.  Pour cream over chocolate chips and whisk until melted.  Ganache will thicken as it cools.

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