BBQ Cake​

Picture this, you invite your friends over for BBQ and you serve them cake:

This beauty was a happy accident.

It all started one late night when I tried to make a chocolate cake. After baking the layers I realized that I hadn’t put in the sugar! Instead of throwing them out, I decided to let them cool while I whipped up a new batch of batter.

While the new sugar filled layers were baking I had a brilliant idea ~ BBQ Cake ~ rich savory chocolate cake layered with pulled pork and served with the sauce of your choice! It was a thing of beauty in my mind and it turned into a reality:

For the meat:

Get yourself a pork shoulder, coat it with Cocoa Nib Rub, and cook it low ‘n’ slow in your crockpot.

For the cake:

2 cups all-purpose flour

3/4 cups cacao nib powder (or cocoa powder)

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

1 cup buttermilk

1’2 cup olive oil

2 eggs

1 teaspoon vanilla extract

1 cup hot coffee

Preheat oven to 350ºF. Line the bottom of 3 eight inch cake pans with parchment paper & thoroughly grease the sides.

In the bowl of an electric mixer combine flour, cacao nib powder, salt, baking soda & powder. In a medium bowl combine buttermilk, oil, eggs, and vanilla. With the mixer on low, add this mixture to the dry ingredients. Continue mixing and slowly add the coffee ~ mix until smooth, scraping down the sides at least once.

Pour batter evenly between the three prepared pans & bake for 30 to 35 minutes. Cool for thirty minutes then turn them onto racks to continue cooling. Use right away or wrap & refrigerate​ (or freeze) until ready to use!

Serve your cake with slaw and BBQ sauce!

XO

Charleston Spice Co.