Simon loves chocolate… ok… the whole family loves chocolate but it was Simon’s birthday on Thursday so I had to make this…
This recipe comes from Hershey’s and it is rich, dense but light at the same time…
I think that this is going to be my cake recipe from here on in… it is just perfect…
and the frosting… another perfection… a really simple Chocolate Buttercream frosting…
For the cake…
Ingredients:
- 2 cups sugar
- 1-3/4 cups all-purpose flour
- 3/4 cup Cocoa
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 eggs
- 1 cup buttermilk or sour milk (2 tbsp of vinegar with added milk to equal 1 cup)
- 1 cup strong black coffee OR 2 teaspoons powdered instant coffee plus 1 cup boiling water (I used 2 tsp of Cocoa in instead of instant coffee)
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan. (I used 2 8-inch square pans)2. Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (batter will be thin). Pour batter evenly into prepared pans.
3. 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 to wire racks. Cool completely. Frost as desired. Yields 10 to 12 servings.
For the Frosting…
- 1/2 cup butter
- 2 2/3 cups icing sugar, sifted with
- 3/4 cup unsweetened cocoa powder
- 1/3 – 1/2 cup cream
- 1 1/2 teaspoons vanilla
cream the butter… sift together sugar and cocoa… add to the butter with the cream and vanilla… start with 1/3 cup of cream but you might need more… beat with mixer for at least 2 min…
Have you tried using coconut oil in place of the veg oil? I’m thinking of making this but we either have coconut oil or olive oil…. 🙂
I haven’t tried it but I am sure that the coconut oil would work perfectly as long as it is liquified before… I wouldn’t do the olive oil because of the taste though.
Note- at high altitude the cake fell. Would need to adjust it. Maybe reduce the BP by 1/4t and add 1T of water?? Not sure.
Thanks for the comment… I have to admit that I have never baked at high altitude (we are about 13 feet in altitude here) but do please share what works for those that might need to adjust!
In spite of it falling, we just filled the hole with more frosting! The kids all loved it, and my hubby thought it was great because in his opinion, it wasn’t too sweet. I did add peanut butter to the frosting (my kids love it!) which makes for a Reese’s type of frosting with less sugar. Overall, the flavor was great and worth “tweaking” for altitude.