Monday, April 29, 2013

Double Chocolate Cake

Some of you have inquired about John's birthday cake.  I'll share the recipe with you.

Prep - 30 minutes
Bake - 30 minutes
Stand - 30 minutes
Cool - 10 minutes
Oven - 350 degrees

Cake Ingredients:
3 eggs
2 c - all-purpose flour
3/4 c - unsweetened cocoa powder
1 tsp - baking soda
3/4 tsp - baking powder
3/4 c- butter, softened
2 c - sugar
2 tsp - vanilla
1 1/2 c - milk
1/2 t - salt
3 oz - dark or bittersweet chocolate, grated

Chocolate Frosting Ingredients:
1/2 c - butter, softened
2, 3-oz pkg cream cheese, softened
5 oz - unsweetened chocolate, melted and cooled (I think I used like 8 ounces!)
6 to 6 1/2 c - powdered sugar
1/4 c - milk

Cake Instructions:

  • Allow eggs to stand at room temperature 30 minutes.  Meanwhile, grease three 8x1.5-inch round cake pans.  Line bottoms of pans with parchment paper.  Grease parchment paper and lightly flour pans; set aside.  In medium bowl stir together flour, cocoa powder, baking soda, baking powder, and 1/2 teaspoon salt; set aside.
  • Preheat oven to 350 F.  In large mixing bowl beat butter with electric mixer on medium to high for 30 seconds.  Gradually add sugar, 1/4 cup at a time, beating on medium until well combined.  Scrape sides of bowl; beat 2 minutes more.  Add eggs one at a time, beating after each addition.  Beat in vanilla.  Alternately add flour mixture and milk to butter mixture, beating on low after each addition just until combined.  Beat on medium to high 20 seconds more.  Stir in grated chocolate   Dived batter among prepared pans.  (If you do not have three pans, refrigerate remaining batter until ready to use.)
  • Bake 30 to 35 minutes or until a wooden toothpick inserted near centers comes out clean.  Cool cakes in pans on wire racks 10 minutes.  Remove layers from pans.  Cool thoroughly on wire racks.
  • Frost with desired frosting.  Store, covered, in refrigerator. 
  • Makes 16 servings
  • Each Serving (with frosting) 605 cal, 26 g fat, 92 mg chol, 334 sodium, 92 g carb, 4 g fiber, 7g pro.

Frosting Instructions:
  • In large mixing bowl beat butter and cream cheese.
  • Add chocolate and vanilla; beat until blended.
  • Gradually beat in 3 cups powdered sugar and the milk.  
  • Beat in enough remaining powdered sugar to make a spreading consistency.
  • Makes 4 cups.
  • Prep 20 min

*Recipe from Better Homes & Gardens magazine, February 2011

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