I made this Deep Dark Chocolate Cake last weekend for my extended family’s Christmas celebration. It received rave reviews! The texture of the cake is amazing, it is so ridiculously moist. And the frosting? The frosting is seriously a must try. I searched and searched for a frosting like this and finally found it when I stumbled onto the Baked cookbook. It takes a moment to get over the amount of butter in the recipe but try this frosting….trust me. It is fluffy and creamy and not sickingly sweet like so many other frostings out there. If you’re still looking for a holiday dessert, this cake would be a decadant addition to your menu.
2 cups granulated sugar
1 & 3/4 cups all-purpose flour
3/4 cup dark* cocoa
1 & 1/2 tsp. baking powder
1 & 1/2 tsp. baking soda
1 teaspoon salt
1 cup milk
1/2 cup vegetable or canola oil
2 tsp. vanilla
1 cup boiling water
~Heat oven to 350°F. Grease and flour two 9-inch round pans or one 13x9x2-inch baking pan.
~Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
~Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes.
~Stir in boiling water (batter will be thin). Pour batter into prepared pans.
~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 (if using rounds) to wire racks. Cool completely.
10 ounces bittersweet chocolate, finely chopped
10 ounces milk chocolate, finely chopped
1 3/4 cups heavy cream
3 tablespoons light corn syrup
4 sticks (1 pound) unsalted butter, cut into 1-inch chunks, softened
~Place the chocolate in a large bowl.
~In a small saucepan, bring the cream to a boil, then remove from heat. Add the corn syrup; immediately pour the mixture over the chocolate. Let stand for 2 to 3 minutes, until the chocolate has melted, then whisk until smooth. Let cool to room temperature.
~Transfer the mixture to the bowl of a standing electric mixer fitted with a wire whisk. ~Gradually beat in the butter at medium speed, a few chunks at a time, and beat until thoroughly incorporated between additions. The frosting should be smooth and silky.
~Refrigerate the frosting just until it is thick enough to hold its shape, 10 to 15 minutes.
*Remember to use a dark or dutched cocoa in this recipe. I used Hershey’s special dark and it was really good.
~I used three 6-inch cake pans to make a nice tall, pretty cake but it would be equally delicious using two 8-inch pans or even a 9×13 pan.