The Best Dark Chocolate Cake




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This truly is THE BEST DARK CHOCOLATE CAKE with its moist layers of deep rich chocolate and creamy DARK CHOCOLATE BUTTERCREAM FROSTING that melts in your mouth! It’s AMAZING!!!

Remember last summer when we went on Vacation to George Town? We took that cupcake tour, and stopped in at that little bakery…“Sprinkles”…and my life was forever changed! Yep… by ONE little EPIC mouth-watering Dark Chocolate Cup Cake with real chocolate sprinkles! (Hey…it doesn’t take much for a complete life changing experience in my overwhelmingly exciting life!)
I spent the next few months…12 of them to be exact…trying to duplicate THAT cupcake!
"A rich moist dark chocolate cake with an amazingly creamy smooth chocolate buttercream frosting. This is The BEST Chocolate Cake in the World!"

INGREDIENTS :
  • 1 3/4 cups flour
  • 3/4 cup Hershey's Special Dark unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water OR 1 cup hot decaf coffee
  • Frosting Ingredients
  • 3/4 cup butter, room temperature
  • 3/4 cup Hershey's Special Dark Chocolate unsweetened cocoa
  • 3/4 cup unsweetened regular cocoa powder
  • 5 1/2 cups of powder sugar
  • 2/3 cup milk
  • 1 teaspoon vanilla

INTRUCTIONS :
  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans and place parchment paper in bottom of cake pan.
  2. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. Add in the boiling water or hot decaf coffee. Combine for 1 minute on slow speed. The batter will be very wet. Pour evenly into the two prepared pans.
  3. Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely.
  4. To make the frosting cream butter until light and fluffy. Sift the Cocoa powders and powder sugar in a separate bowl to remove any lumps. Stir in the cocoa and confectioners' sugar alternately with the milk and vanilla. Beat to a spreading consistency.
  5. Frost the cooled cake. Cover the top of each layer with frosting place on cake plate. Frost the outside of the cake.
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