02 Sep Have your cake and eat it too…
I’m hot tired and grumpy. Skipped dinner tonight. Thought about what I would like to eat and came up with this chocolate cake that Wyatt and I made last february for my mom’s B-day.
Sorry for the grumpy post.
Here is the cake recipe:
4 oz unsweetened chocolate, chopped
1/3 cup unsweetened cocoa powder (not Dutch-processed)
1 cup boiling water
2 1/4 cups cake flour
2 tsp baking powder
1 tsp baking soda
1/4 teaspoon salt
1 cup unsalted butter room temperature
2 cups granulated white sugar
3 large eggs, room temp
2 tsp vanilla extract
1 cup whole milk
5 oz unsweetened chocolate, chopped
1/3 cup whole milk
1/2 cup unsalted butter, softened and cut into pieces
4 cups confectioners sugar
1/8 teaspoon salt
2 tsp pure vanilla extract
If you have a four year old helping get lots of colorful candy toppings to decorate.
Preheat oven to 350 degrees. Butter and dust with cocoa powder two – 9 inch round baking pans.
In a stainless steel or heatproof bowl place the chopped unsweetened chocolate and cocoa powder. Pour the boiling water over the chocolate and cocoa powder and stir until they have melted. Set aside to cool while you make the batter.
In a separate bowl, whisk to combine, the flour,baking powder, baking soda, and salt.
In the bowl of your kitchen aide or mixer, beat the butter until smooth and creamy. Gradually add the sugar and continue beating until the mixture is fluffy. Add the eggs, one at a time, mixing well after each addition. Add the vanilla extract and melted choc and beat to combine.
Add the milk and flour mixtures in three additions, beginning and ending with the flour mixture. Beat only until the ingredients are incorporated.
Divide the batter evenly between the two prepared pans and smooth the tops. Bake for about 35 – 40 minutes or until a toothpick inserted in the center comes out clean and the tops spring back when lightly pressed. Remove from oven and place on a wire rack to cool for about 10 minutes. Then remove the cakes from their pans and cool completely on a greased wire rack before frosting.
Frosting: Melt the chopped chocolate in a stainless steel bowl placed over a saucepan of simmering water. Remove from heat and let cool. Then place the melted chocolate, milk,confectioner’s sugar, salt, and vanilla extract in the bowl of your electric mixer, fitted with the paddle attachment.
Add the pieces of softened butter and beat on low speed for about 2 minutes. When the frosting starts to come together increase the speed to medium and beat for about 2 to 3 minutes or until smooth. Increase the speed to high and beat the frosting for 1 – 2 minutes more or until it is of spreading consistency. If necessary, add more milk or sugar.
Assemble cake- Place one layer of cake, top side down, on your serving plate and cover with a layer of frosting. Then place the second layer of cake, top side down, onto the first cake layer and then frost the top and sides of the cake with the remaining frosting. Top with sprinkles.