Wednesday, August 21, 2013

That Chocolate Cake


Ok. This is seriously THE BEST chocolate cake I have ever had! I got this recipe in culinary school and I've been obsessed with it ever since. It is super easy (no special methods required) and it always turns out great. You can let the frosting cool and cover the cake in a smooth chocolate layer. Or, you can pour the warm frosting on each layer (as pictured) which is how I prefer to serve it. This cake is sure to impress your dinner guests or lucky neighbors!

Granulated sugar- 15 oz
All purpose flour- 9 oz
Cocoa powder- 3.5 oz
Salt- 1 t.
Baking powder- 1 1/2 t.
Baking soda- 1 1/2 t.
Eggs- 4 oz
Canola oil- 3 oz
Milk- 8 oz
Boiling water- 1 cup

-Preheat oven to 350ºF. Spray 2- 9" round pans and line bottoms with parchment paper.

-Combine the sugar, flour, cocoa, salt, baking powder and baking soda in large bowl. Mix in the eggs, oil and milk. Mix on medium speed for 2 minutes.

-Slowly add boiling water in several increments stirring gently by hand until fully incorporated.

-Bake 30-35 minutes, or until skewer comes out clean.

-Cool for 10 minutes and then de-pan and finish cooling on cooling racks.

Granulated sugar- 10.5 oz
Heavy cream- 1 cup
Unsweetened chocolate, finely chopped- 5 oz
Unsalted butter- 4 oz
Vanilla- 1 t.

-In a saucepan, combine the sugar and cream. Bring to a boil. Reduce heat and simmer for 6 minutes.

-Add the chocolate and butter. Stir until melted. Then add the vanilla.

-Let frosting cool before frosting the cake (unless you're in a major hurry like me in which case you can also pour the warm frosting over the layers as shown in the picture).

1 comment:

  1. My husband always requests chocolate cake for his birthday, which is coming up. I just might have to make this for him!