Tuesday, May 8, 2012

What's Bakin?: Dark Chocolate Cake with Espresso Chocolate Frosting

One of my friends at work is leaving us.  She's moving on to greener pastures.  We had a pot luck at work for her to say goodbye.  For her, I made a chocolate chocolate cake.  She loves chocolate.  It turned out really yummy.  The cake was moist and delicious.  The frosting was so delectable, I wanted to bathe in it (just kidding...maybe).  My friend was also impressed.  She liked it more than the chocolate cake from a local bakery.  She also wants my (not so) secret recipe.  

Dark Chocolate Cake
adapted from: (submitted by: Carol)
2 c. boiling water
1 c. unsweetened cocoa powder
2 3/4 c. all-purpose flour
2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 c. butter, softened
2 1/4 c. sugar
4 eggs
1 1/2 tsp. vanilla extract

1) Preheat the oven to 350 degrees F.  Grease 3 (9 inch) round cake pans or 1 (9 x 13 inch) rectangle cake pan.

2) In a heat proof medium bowl, pour boiling water over the cocoa.  Whisk until smooth.  Set mixture aside to cool. 

3) Sift together the flour, baking soda, baking powder and salt.  Set aside.

4) In the mixing bowl of a standing mixer, cream butter and sugar together until light and fluffy.  Beat in eggs one at a time.  Stir in vanilla.  Add the flour mixture alternating with the coca mixture.  Mix well.  

5) Spread batter evenly between the 3 round pans or all into a rectangle pan.  Bake 3 round pans for 25-30 minutes or the rectangle pan for 40-45 minutes.  Take pans out of the oven and allow to cool.

Espresso Chocolate Frosting
adapted from: Bon Appetit, Feb 2011 

10 Tbsp. (1 1/4 sticks) unsalted butter
1 1/3 c. (packed) golden brown sugar
1 c. unsweetened cocoa powder
1 tsp. instant espresso powder
1/2 tsp. salt
1 c. heavy whipping cream
2 tsp. vanilla extract

1) Melt butter in a medium saucepan over medium heat.  Stir in sugar, cocoa, espresso powder & salt. 

2) Gradually stir in the cream.  Stir until the mixture if very hot and just begins to simmer at the edges.  Reduce heat to low; stir for another 1 minute to allow the flavors to blend.  

3) Transfer the mixture to a heat proof medium bowl.  Stir in the vanilla and mix well.  Frosting will resemble chocolate sauce.  

4) Chill until just thickened (about 1 1/2 hours), stirring occasionally.  Remove from the refrigerator and allow to stand at room temperature. 


Shannan Deshazer said...

that looks to die for!

Hey, I was thinking about planting my tomatoes in ground this weekend. I was going to use that green plastic blowup thingy (I forgot the name) that you were going to try out last year. You fill up the cylinders with water and it is supposed to heat up and keep the tomatoes warm and extend the season. Do you know what I'm talking about?
Anyway, did it work for you? I know it was a bad tomato year last year, but I wanted to know if you found it worthwhile

~Holly~ said...

Thanks Shannan! I hope I answered your questions about the WOWs. They're great! Love them!