Chocolate Cake

Once you make this you will never go back to cake mix again. But if you do use boxed cake mix, be sure to add an extra egg. It will make the cake much more moist.

Dark Chocolate Cake

From allrecipes.com
Serves 12
Makes 3-9 inch round pans

Ingredients

  • 2 cups boiling water
  • 1 cup unsweetened cocoa powder
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 2 1/4 cups white sugar
  • 4 eggs
  • 1 1/2 teaspoons vanilla extract

Directions

  1. Preheat oven to 350 degrees F. Grease 3 - 9 inch round cake pans. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool! Sift together flour, baking soda, baking powder and salt; set aside.
  2. In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the 3 prepared pans.
  3. Bake in preheated oven for 25 to 30 minutes. Allow to cool (about 10-15 mins). Remove from pans. When completely cooled, frost.

Nutritional Information without frosting

Amount Per Serving Calories: 427 | Total Fat: 18.3g | Cholesterol: 111mg

The following recipe is for a 2 layer cake. One and one-half times or double the recipe for this chocolate cake.

Chocolate Buttercream Frosting
from Wilton


I add 1 t. butter flavor OR replace the shortening with butter flavored shortening.

Ingredients:

  • 1/2 cup solid vegetable shortening
  • 1/2 cup (1 stick) butter or margarine, softened
  • 2/3 to 3/4 cup cocoa or three 1 oz. unsweetened chocolate squares, melted
  • 1 t. vanilla extract
  • 4 cups sifted confectioners' sugar (approximately 1 lb.)
  • 3-4 tablespoons milk
Makes: About 3 cups of icing.

Instructions

Stiff Consistency: In large bowl, cream shortening and butter with electric mixer. Add cocoa and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
Darker Chocolate Icing: Add an additional 1/4 cup cocoa (or one additional 1 oz. square unsweetened chocolate, melted) and 1 additional tablespoon milk to Chocolate Buttercream Icing.
For Thin (Spreading) Consistency Icing: Add 3-4 tablespoons light corn syrup, water or milk.

2 comments:

RyanSarahN said...

This looks so good to me right now. Hmm, what excuse do I have for baking a cake this weekend?

Robin said...

You are right. I will never go back to cake mix again. Delish!