Thursday, September 29, 2011

My Go-To Chocolate Cake

Yum. Yum. Yum. That's all I have to say after making and eating this chocolate cake, courtesy of I was in search of a moist, dense chocolate cake for my daughter's birthday party. This one did the trick. It paired really nicely with ice cream, and honestly, it tasted better a day after I put it together. My recommendation is to make it one day ahead of time and cover it really well. That allows all the flavors to settle.

So if you are looking for a delicious chocolate cake recipe that won't fail you...look no further! This is definitely my go-to chocolate cake recipe.

Extreme Chocolate Cake (Allrecipes)
2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup hot coffee (my change from boiling water - it doesn't give it a coffee flavor, but enriches the chocolate flavor)

Chocolate Buttercream Frosting
3/4 cup butter
1 1/2 cups unsweetened cocoa powder
5 1/3 cups confectioners' sugar
2/3 cup milk
1 teaspoon vanilla extract
  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans.
  2. Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. Stir in the hot coffee by hand. Pour evenly into the two prepared pans. (Batter will be runny, make sure to fill pan no higher than 3/4 of the pan to allow for rising).
  3. Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely.
  4. To make the frosting, use the second set of ingredients. Cream butter until light and fluffy. Stir in the cocoa and confectioners' sugar alternately with the milk and vanilla. Beat to a spreading consistency.
  5. Split the layers of cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate. Frost the outside of the cake.

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