Mahogany Cake

If you’re a fan of chocolate cakes with a twist, the Mahogany Cake is a must-try. Known for its deep color and rich, slightly tangy flavor, this vintage recipe has stood the test of time. It’s perfect for special occasions or whenever you’re craving a decadent dessert with an old-fashioned charm.

Ingredients for Mahogany Cake

For the Cake:

• 2 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 3 large eggs
• 1 cup buttermilk
• 1/2 cup brewed coffee (cooled)
• 2 tsp vanilla extract

For the Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/2 cup unsweetened cocoa powder
• 1/4 cup heavy cream (or more, as needed)
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

Step 1: Prepare the Cake Batter

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 3-5 minutes.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk and coffee. Begin and end with the dry ingredients. Mix until just combined.
6. Divide the batter evenly between the prepared pans and smooth the tops with a spatula.

Step 2: Bake the Cake

1. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
2. Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer the cakes to a wire rack to cool completely.

Step 3: Make the Frosting

1. In a large bowl, beat the butter until creamy.
2. Add the powdered sugar, cocoa powder, vanilla extract, and salt. Mix on low speed until incorporated.
3. Gradually add the heavy cream, one tablespoon at a time, until the frosting reaches your desired consistency. Beat on high speed for 2-3 minutes until fluffy.

Step 4: Assemble the Cake

1. Place one cake layer on a serving plate and spread a generous amount of frosting on top.
2. Place the second cake layer over the frosted base and spread frosting over the top and sides of the cake.
3. Smooth the frosting with an offset spatula or create decorative swirls for a classic look.

Tips and Variations:

• Enhance the Flavor: Add a teaspoon of espresso powder to the batter for an even richer chocolate taste.
• Decorate: Top the cake with chocolate shavings, sprinkles, or fresh berries for a stunning presentation.
• Storage: Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.

The Mahogany Cake is a show-stopping dessert that combines a moist, tender crumb with a luscious chocolate frosting. It’s a nostalgic treat that will delight chocolate lovers of all ages. Try this recipe and bring a touch of timeless elegance to your dessert table! don’t forget to join our group on Facebook and check out other recipes on acewebinc.com