Barbacoa Black Magic Cake

February 07, 2019

Barbacoa is not just for meat!  The rich, yet airy cake and sweet, yet spicy frosting will cast a spell on you!

 PREP TIME: 1 Hour & 45 Minutes
TOTAL COOK TIME:  35 – 40 Minutes
1-3/4 CUPS All Purpose Flour (plus 1 TBSP for preparing cake pan)
2 CUPS Sugar
3/4 CUPS Cocoa Powder
2 TSP Baking Soda
1 TSP Baking Powder
1 TSP Salt
2 Eggs
1 CUP Strong Black Coffee (cooled)
1 CUP Buttermilk
1/2 CUP Vegetable Oil
1 TSP Vanilla Extract
1/2 CUP Butter (plus 2 TBSP for preparing cake pan)
8 OZ Cream Cheese
3 CUPS Powder Sugar
1 CUP Cocoa Powder
1 TSP Salt
2 TBSP Milk or Cream
1/3 CUP Maya Mike Belizean Barbacoa (Original “White” Label)
1 TBSP Maya Mike Belizean Barbacoa (Medium “Yellow” Label)
Tip of the Recipe #1!  If no Buttermilk is available use plain yogurt or place 1 TBSP Lemon juice in a cup and fill with milk or half and half to make a cup.  Let stand 5 minutes then add to your recipe.
Tip of the Recipe #2!  If using layer pans, try making four layers – simply take a piece of thread, wrap around the center of the cake layer and pull through to delicately slice in half.  Repeat for the other layer. 
STEP 1 (Prepare)
Preheat oven to 350°
Coat cake pan(s) of your choice with Butter (about 2TBSP) & dust with Flour
STEP 2 (Cake Batter)
Combine all dry ingredients in a mixing bowl or standing mixer  
Stir to blend thoroughly
Add coffee, buttermilk, vegetable oil and vanilla
Beat on medium speed for 2 minutes
Pour into prepared cake pan(s) and bake 30-35 minutes for oblong or 35-40 for layer pans
STEP 3 (Frosting)
Combine Butter, Cream Cheese & Vanilla in a mixing bowl or standing mixer
Beat until creamy
Add 1 CUP Powdered Sugar & beat until creamy, add 1 TBSP Milk & 1 CUP Powdered Sugar & beat until creamy, repeat with the last TBSP Milk & CUP of Sugar
Add about 1/2 CUP Cocoa Powder and 1/3 CUP Maya Mike Belizean Barbacoa (Original “White” Label)
Add the remaining 1/2 CUP Cocoa Powder and 2 TBSP Maya Mike Belizean Barbacoa (Medium “Yellow” Label)
Sprinkle with Salt and blend again until desired consistency is achieved
STEP 4 (Finish)
Check cake after allowed time and remove when a toothpick inserted into the middle is removed clean
Rest pan(s) on cooling rack for 15 minutes
Flip cake out of pan onto cooling rack and allow to cool completely (about an hour)
Spread frosting on cake
  • If making a cake with layers, after splitting the layers, add ½ of the frosting to a decorating bag.
  • Trim the tip of the bag for evenly dispensing frosting between the layers and smoothing with a long spatula.
  • There should be enough frosting remaining in the bag to “crumb” the cake by applying a light base layer of frosting to the cake, filling in any open pockets on the sides and tops. Be sure the frosting is a smooth consistency, whipping again & adding a dash of milk if necessary. The crumbing process will seal in any crumbs so the final layer of frosting will apply smoothly and crumb-free.
  • After crumbing, refrigerate cake for an hour then spread the remaining frosting all over the cake, smoothing over with a pastry scraper or spatula, creating a clean base for adding decorations of your choice!

Click HERE for printable .pdf

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