Thursday, June 2, 2016

Classic Chocolate Cake with Chocolate Frosting

Timelessly loved, this Classic Chocolate Cake with Chocolate Frosting is perfect for any special occasion!

Everything in moderation - the key of life. Everyone I know is trying to eat healthier, which is wonderful. However, once in awhile almost anyone would love a good piece of chocolate cake. For those times, this is the perfect cake to share with family and friends.

This recipe is a classic. There are many variations around the internet. I'd almost dare to say it's foolproof; I've never had a failed cake. I topped it with a easy chocolate buttercream this time, but it is delicious too with a classic vanilla buttercream. Some fresh raspberries served with this would be perfect.

Happy Birthday, Claudia!

Classic Chocolate Cake with Chocolate Frosting
Adapted from Ina Garten and Sally's Baking Addiction
  • 1 3/4 cup white granulated sugar
  • 1 3/4 cup all purpose flour
  • 1 cup hot, freshly brewed coffee (or boiling water)
  • 1 cup buttermilk
  • 3/4 cup unsweetened cocoa powder
  • 1/2 cup light tasting oil (I used melted coconut oil)
  • 2 extra large eggs, room temperature
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • chocolate frosting, recipe below
Chocolate Frosting (Recipe can be halved)
  • 2 pounds powdered sugar
  • 1 cup unsalted butter, softened 
  • 3/4 cup cocoa powder
  • 6 to 10 tablespoons milk, depending on desired consistency
  • 1/4 teaspoon salt (optional)
Preheat the oven to 350 F and grease and flour two 9" cake pans.

In a large bowl, sift in the flour, sugar, baking powder, baking soda, cocoa powder, and salt. Set aside.

In the bowl of a stand mixer, add the buttermilk, oil, eggs, and vanilla. Beat until well combined. 

On low speed, gradually add the dry ingredients. 

Lastly, pour in coffee and mix until just combined.

Divide the batter between the two prepared cake pans. Bake for about 24 to 28 minutes, or until a toothpick comes out clean with just a few moist crumbs. Cool in the pans for 30 minutes before removing. Then cool completely.

For the frosting, add the softened butter to the bowl of a stand mixer. Whip it, then add the cocoa powder and powdered sugar. Mix on low, then high, to combine. Add vanilla, salt, and milk until desired consistency. 

Take a cake layer on put it on a plate or cake stand, flat side up. Plop some frosting on the layer and spread with a knife or offset spatula. Next, top with the second layer, rounded side up. Frost the whole cake, top and sides. Cut into slices and enjoy! 

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