Old Fashioned Chocolate Cake With Chocolate Icing bit.ly/JennifersPureLife Ingredients: CAKE -3 cups all purpose flour -2 cups sugar -1/2 cup unsweetened cocoa powder -2 teaspoons baking soda -1 teaspoon salt -2 cups hot water -3/4 cup vegetable oil -2 tablespoons white vinegar (it helps the leavening process) -1 teaspoon instant coffee granules -1 tablespoon vanilla extract ICING -1/2 cup unsalted butter -1 1/2 cups sugar -1 1/4 cups unsweetened cocoa powder -1/8 teaspoon salt -1 1/4 cup heavy cream -1/4 cup sour cream -2 teaspoons vanilla extract (I also used a touch of orange extract just because it’s one of our families favorite flavor combos) 1. Preheat the oven to 350 degrees. Spray two 8 or 9 inch cake pans with cooking spray (I always use Bakers Joy when making any sort of cake) or grease and lightly flour your pans. 2. In a large bowl, combine the flour, sugar, baking soda, salt and cocoa. 3. In a large measuring cup, combine the hot water, oil, vinegar, coffee granules, and vanilla. Pour all at once into the dry ingredients and whisk (no mixer here please) just until combined. It’s ok if there are some small lumps left. Remember, don’t overbeat this. 4. Bake at 350 degrees for 35 to 40 minutes or until a wooden skewer inserted in the middle comes out clean. 5. Cool cake layers in the pan for fifteen minutes, then invert out onto a wire rack. The inverting helps you have layers that are flatter rather than domed. 6. While they cool, make your icing. In a large saucepan, over medium heat, melt the butter. Stir in the sugar and coca powder. The mixture will be thick and grainy. Remove from the heat 7. Combine the heavy cream, sour cream and vanilla in a measuring cup. Put the pan back over medium heat and whisk gradually into the cocoa mixture. Cook until the sugar dissolves and the mixture is smooth, glossy and hot to the touch. Do NOT boil. 8. Remove from heat and then either cool at room temp until totally cool and thick enough to spread or, better method, chill in the fridge for about 30 to 40 minutes, until thick enough to spread. 9. Lay one layer flat side up on a plate. Spoon about 1 cup of the frosting onto to it and spread to cover. Lay the other layer carefully on top, pressing down lightly to help prevent sliding. Use the remaining frosting to cover the tops and sides of the cake, making sure to eat a bite or six as you do so. No one will notice. 10. Enjoy chocolate nirvana. You’re welcome.
Posted on: Tue, 01 Oct 2013 18:31:45 +0000
Recently Viewed Topics
© 2015