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
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!
Charleston Spice Co.