I needed some good resting and relaxing and Sunday afternoon was the perfect occasion. I sat on my computer for hours catching up on emails, reading, etc. While I sat lazily like a vegetable, sweet Andrew made me a chocolate cake with chocolate frosting. Andrew hates chocolate and hates chocolate cake. What a servant.
Unfortunately, we discovered that using a bar of unsweetened cooking chocolate doesn't properly substitute cocoa powder...just an FYI. The chocolate will not melt and disseminate throughout the cake. Instead, the chocolate will harden with the rest of the cake. Lesson learned the hard way. No one should have a "chocolate" cake that looks more like a chocolate chip cookie filled with specks of bitter, unsweetened chocolate. In the end, it turned out great. The icing completely redeemed it.
Andrew is a great help in the kitchen. He loves to cook and doesn't mind doing the dishes as long as he can listen to a ball game on his computer! At least one Chicago sport is on daily!! Bonus for me:)
Chocolate chip wanna-be cakes are out of the oven:
Time for icing the two layer cake!
Precision.
We haven't quite gotten the visual appeal down pat;)
Chocolate, chocolate, and more chocolate!! A happy girl with cake and milk:D
And the recipe...love the frosting, don't know how the cake actually tastes;) Let me know if you try it and it's good! If I beat you to the punch I'll update you!
Ingredients for the cake:
- 1 1/3 cups all-purpose flour
- ¾ cup sugar
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup + 2 tablespoons soft unsalted butter
- 3 tablespoons best cocoa
- ½ cup + 2 tablespoons sour cream
- 2 large eggs
- 1 ½ teaspoons vanilla extract
Ingredients for the icing:
- 3 ounces milk chocolate
- 3 ounces bittersweet chocolate
- 6 tablespoons unsalted butter
- 4 ounces sour cream
- 4 ounces of cream cheese
- 1 teaspoon vanilla extract
- 1 tablespoon light corn syrup
- 2 cups confectioners’ sugar, sifted
- ½ teaspoon hot water
Instructions for the cake:
- Preheat the oven to 350°F.
- Combine flour, sugar, baking powder, baking soda and salt in a large bowl. Then, using an electric mixer, add the butter.
- Whisk together the cocoa, sour cream, eggs and vanilla, then slowly add this cocoa mixture to the ingredients in the bowl, beating until thoroughly combined.
- Pour the batter into 2 8-inch pans buttered or lined with parchment or wax paper and bake for 20-30 minutes. When they are ready the cakes should start to shrink back from the edges of the tins. Leave for 10 minutes in their pans on racks, then turn out to cool.
Instructions for the icing:
- To make the icing, melt the chocolate and butter in a microwave or in a bowl over hot water.
- Let cool a little, then stir in the sour cream, cream cheese, vanilla and syrup.
- Add the sifted confectioners’ sugar and a little hot water, blending until smooth.
- When the texture is thick enough to cover but supple enough to spread ice the cakes (add more sugar or water as required).
this cake
another option--"perfect chocolate cake"
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