Mahogany Cake with Ermine Frosting: A Classic Chocolatey Delight

Experience a slice of nostalgia with this mahogany cake! Known for its deep, rich flavor and subtle cocoa notes, this cake is a vintage favorite. Topped with a light and creamy ermine frosting, the combination creates a perfectly balanced dessert. Whether for special occasions or an indulgent treat, this cake is a timeless masterpiece.

Key Information

• Preparation Time: 25 minutes
• Cooking Time: 30–35 minutes
• Total Time: 1 hour
• Servings: 12 slices
• Serving Size: 1 slice

Nutritional Information (Per Serving)

• Calories: 370
• Protein: 5g
• Carbohydrates: 46g
• Fat: 18g

Ingredients List

For the Mahogany Cake

• 2½ cups (315g) all-purpose flour
• 1½ tsp baking soda
• ½ tsp salt
• ¾ cup (170g) unsalted butter, softened
• 1¾ cups (350g) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup (240ml) buttermilk
• 3 tbsp unsweetened cocoa powder
• ½ cup (120ml) boiling water

For the Ermine Frosting

• 5 tbsp (40g) all-purpose flour
• 1 cup (240ml) whole milk
• 1 cup (200g) granulated sugar
• 1 cup (225g) unsalted butter, softened
• 1 tsp vanilla extract

Detailed Method of Preparation

Step 1: Prepare the Mahogany 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, sift together the flour, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream the butter and sugar with an electric mixer until light and fluffy, about 3 minutes.
4. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Dissolve the cocoa powder in the boiling water and let it cool slightly.
6. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients.
7. Stir in the cooled cocoa mixture until the batter is smooth.

Step 2: Bake the Cake

1. Divide the batter evenly between the prepared pans.
2. Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
3. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 3: Make the Ermine Frosting

1. In a small saucepan, whisk the flour and milk together until smooth. Cook over medium heat, stirring constantly, until the mixture thickens into a paste. Remove from heat and let it cool completely.
2. In a large bowl, beat the sugar and butter together until light and fluffy, about 3 minutes.
3. Gradually add the cooled flour mixture, one tablespoon at a time, beating until smooth and creamy. Stir in the vanilla extract.

Step 4: Assemble the Cake

1. Place one cake layer on a serving plate. Spread a generous layer of ermine frosting over the top.
2. Place the second cake layer on top and frost the top and sides of the cake. Smooth with a spatula for a polished finish.

Tips for Culinary Success

• Room Temperature Ingredients: Ensure the butter, eggs, and buttermilk are at room temperature for a smooth batter.
• Cool Completely: Let the cake layers cool fully before frosting to prevent melting.
• Storage: Store the frosted cake in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.

Frequently Asked Questions (FAQs)

Q: Can I use a different frosting for mahogany cake?
A: Yes! Cream cheese frosting or whipped chocolate ganache are great alternatives to ermine frosting.

Q: How do I prevent the frosting from splitting?
A: Ensure the butter and cooked flour mixture are both at room temperature before combining.

Q: Can I make this cake ahead of time?
A: Definitely! Bake the cake layers up to 2 days in advance and store them tightly wrapped. Frost just before serving.