I have been dreaming of chocolate cake. Dark chocolate cake with dark chocolate frosting.
It was one of those rare times when it tasted just as I wished. It’s really good!
Making a cake from scratch really isn’t hard.
This recipe is from Country Living Feb 2009 (I think). But I changed it slightly.
Deep Dark Chocolate Cake
2 cups all purpose flour
1 cup cocoa
2 cups granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 large eggs
1 cup sour cream
1/2 cup canola oil
1 teaspoon vanilla
1 teaspoon vinegar
Heat oven to 350. Spray two 8 inch round pans with nonstick veg spray.
Combine the flour, cocoa, sugar, baking powder, baking soda, and salt together in a large bowl. Add the eggs, sour cream, oil, vanilla,vinegar and 1 cup of hot water (not boiling). Mix with a wooden spoon until the batter is smooth. Pour the batter into the prepared pans and bake until a wooden skewer inserted into the center comes out clean—35-40 minutes. Cool the cakes in the pans for 20 minutes; remove from pans and cool completely.
Quick Chocolate Buttercream Frosting (mmmmm)
Using a mixer set on med-high, beat 1 cup butter (2 sticks) and 6 oz melted and slightly cooled bittersweet choc together until fluffy. Reduce speed to med and beat in 2 cups marshmallow creme. Add 3/4 teaspoon vanilla and 6 tablespoons confectioners’ sugar and increase speed to med-high and beat scraping down the sides of bowl until smooth and fluffy. Chill for 20 minutes before using. Make 4 cups.
After frosting the cake I put it in the fridge and took it out 30 minutes before serving.
Usually I pride myself on not taste testing a whole bunch before I serve something but admit I licked the bowl and the beaters and the knife I frosted the cake with. I think this might be my favorite frosting ever.