It was Simon’s birthday 2 weeks ago and I wanted to make him happy with chocolate… which is something that he loves…
So I searched for the best chocolate cake recipe and fell on one on this blog…
I did adapt it a bit to make it more dark and gooey…. but omg… it was good!
2 1/2 cups granulated sugar
2 ½ cups all-purpose flour
1 1/4 cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
3 large eggs
1 ½ cups buttermilk
1 cup strong brewed coffee, cooled
3/4 c vegetable oil
1 tsp vanilla
4 oz unsweetened chocolate squares, melted and slightly cooled
1 cup granulated sugar
1/3 cup unsweetened cocoa powder
1 cup whipping (35%) cream
6 oz semi-sweet chocolate squares
2 tsp vanilla
1 package (8 oz) light cream cheese, softened
1 cup butter, softened
1. Lightly grease bottom and sides of three 9-inch round or square cake pans. Cut circles/squares of parchment paper to fit bottom of pans and place in pans. Lightly grease paper and set pans aside.
2. Combine sugar, flour, cocoa powder, baking soda, baking powder and salt in a large bowl. Set aside.
3. In another large bowl, beat eggs for about 3 minutes, until they have thickened slightly and are lemon-coloured. Add buttermilk, coffee, oil, vanilla and melted chocolate. Mix until well blended.
4. Gradually add dry ingredients to wet ingredients and mix until batter is smooth. Divide batter equally among pans.
5. Bake for 25 to 30 minutes at 350 degrees F, until a toothpick inserted in centre of cakes comes out clean. Cool in pans on a wire rack for 10 minutes. Remove cake from pans, peel off paper and cool completely before frosting.
1. Whisk together sugar, cocoa, and whipping cream in a medium saucepan. Cook slowly over medium heat, whisking constantly, until mixture comes to a gentle boil. Cook 1 minute. Remove from heat and stir in chocolate until melted. Stir in vanilla. Let cool to room temperature.
2. In a large bowl, beat cream cheese and butter on high speed of an electric mixer until smooth. Add cooled chocolate mixture and beat on medium speed until well blended. Refrigerate frosting until desired spreading consistency is reached, about 1 hour. But don’t let it get too firm – you won’t be able to spread it!
3. To frost cake, place one cake layer on a plate. Spread 1 cup frosting over top. Repeat with second layer. Place final layer on top. Ice top and sides with remaining frosting.
Cover and refrigerate, but let cake stand at room temperature for 30 minutes before serving.