But on a side note, do you recall me briefly mentioning that I made a chocolate cake over the weekend? Well, here is it, in all its fudgy, double layer greatness!
I will not be lying to you when I say this cake is just delicious! Furthermore, I'm not ashamed to admit that I've already polished off half of the cake by myself. It makes me happy. My waist line on the other hand is not too pleased.
Chocolate Cake
2 cups sugar
2 cups flour
3.4 cup cocoa powder, sifted to remove lumps
1 1/2 tsp baking powder
1 1/4 tsp baking soda
1/2 tsp salt
2 large eggs
1 cup milk
1/2 cup vegetable oil
3/4 cup boiling water
Chocolate Frosting
1/2 cup butter, softened
2/3 cup cocoa powder, sifted
6 tbsp milk
2 tbsp corn syrup
3 cups icing sugar
Directions:
1. Preheat the oven to 350 degrees. Coat two 9-inch round cake pans with non-stick cooking spray.
2. Add sugar, flour, cocoa powder, baking powder, baking soda and salt to an electric mixer. Mix on low speed for 30 seconds to combine dry ingredients. Add the eggs, mill and oil, beating at medium speed for 2 minutes. With a spatula, fold in the boiling water. (Note: YES, this will be a very runny batter) Divide evennly into prepared tins.
3. Bake 23-25 minutes or until a toothpick inserted into the middle comes out clean. Remove from oven and let cool 10 minutes before removing cakes from pans. Cool completely on wire racks before icing.
4. To make the frosting, cream together butter and cocoa on low speed. Add milk and corn syrup and combine for another minute. Add the icing sugar, one cup at a time, making sure to scrape down the sides as you go. Beat until a smooth spreading consistency is achieved.
5. To assemble cake, place one cake layer on a serving dish and top with about 3/4 cup of the frosting. Spread evenly over the cake. Top with remaining layer and use the remainder of the frosting over the top and sides of cake.
Recipe courtesy of Bite Me by Julie Albert & Lisa Gnat.
Posts
No comments:
Post a Comment