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Absolutely Scrumptious Chocolate Cake | altdotlife: Build your own village

Absolutely Scrumptious Chocolate Cake

Chocolate Cake with Ganache, by Breville USA If you have a summer birthday on the way, you may be looking for a well-tested chocolate cake recipe– maybe even one that works especially well for cupcakes.  Check out the topic Absolutely scrumptious chocolate cake recipes.

Double Chocolate Layer Cake on Epicurious is a hit, if you don’t mind a bit of coffee in your chocolate. It’s “the best chocolate cake I have ever made” but “VERY moist, so a bit hard to frost.” (Tip: refrigerate or freeze briefly before frosting.)

We’ve also got a recommendation for “my favorite chocolate sheet cake recipe. It’s super easy, and everyone I’ve served it to has raved about it.” It’s deceptively rich, and will work as cupcakes, especially if you leave out the nuts in the frosting.

And as always ADL fave, Debbie Koenig’s  “Chocolate Cake with Mocha Frosting–lovely, moist, and chocolatey.”

For an easy and delicious option, try this Black Magic Cake recipe (tip: if you’re making cupcakes, make an extra half batch of frosting).

Black Magic Cake

Ingredients
•   2 cups sugar
•   1-3/4 cups all-purpose flour
•   3/4 cup HERSHEY’S Cocoa
•   2 teaspoons baking soda
•   1 teaspoon baking powder
•   1 teaspoon salt
•   2 eggs
•   1 cup buttermilk or sour milk*
•   1 cup strong black coffee OR 2 teaspoons powdered instant coffee plus 1 cup boiling water
•   1/2 cup vegetable oil
•   1 teaspoon vanilla extract
Directions
1.   1 Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan.
2.   2 Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (Batter will be thin). Pour batter evenly into prepared pans.
3.   3 Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost as desired. Yields 10 to 12 servings.

Frosting –

•   8 oz cream cheese, softened
•   4 oz (1 stick) Butter, softened
•   3 3/4 cups Powdered Sugar, Sifted
•   1/8 tsp of Salt
•   1/2 tsp Vanilla

Cream the cream cheese, butter and salt in a stand mixer (hand mixer works fine too) until light and fluffy.
Gradually add the powdered sugar until incorporated. (I have made this recipe many times without sifting the powdered sugar. So if you do not have the time, or do not have a way to sift, just add the powdered sugar a little at a time until fully mixed)

Add vanilla. Food coloring can be added if desired, but try keeping mixing to a minimum, as the frosting is not very stiff.

If frosting is too soft to ice easily, refrigerate for a short time to stiffen it up.

(Or use Rosie’s Fudge Frosting)

Image credit: Blueberry Papaya Cucumber Juice and Chocolate Cake with Ganache03of9 by Breville USA

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