Preheat the oven to 350 degrees. Grease and flour three 8-inch cake pans and set aside. In a mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda and salt. In a separate bowl, whisk together the oil, eggs, extract, buttermilk, and coffee. Slowly add the egg mixture to the dry ingredients at low speed of an electric mixer. Beat for 2 minutes on low. Fold in the cocoa nibs and evenly distribute among the prepared pans. Bake 22-24 minutes or until a tester inserted in the center comes out clean. Let cakes cool in the pan for 10 minutes, then remove onto wire racks and cool completely. Ice the sides and between the layers with the Buttercream Salted Caramel Frosting. Serve with a dollop of Sweetened Whipped Cream. If desired, melt 2 tablespoons of the chocolate nibs on low power in the microwave and garnish each serving.
BUTTERCREAM SALTED CARAMEL FROSTING
In the bowl of an electric mixer, cream the butter on high speed for 2 minutes until light & fluffy. Add the sugar 1 heaping tablespoon at a time. Fold in the caramel sauce, extract and salt. If the frosting seems too thick, fold in 1 teaspoon of milk or cream.
SWEETENED WHIPPED CREAM
Place the cream in the bowl of an electric mixer and use the whisk attachment. Beat at medium speed for 3 minutes or until soft peaks form. Add the powdered sugar and extract and beat another 3 minutes. Use immediately.
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