A baking blog with a dash of flour and love!
Monday, May 12, 2014
Double Chocolate Cake
Oh, sweet chocolate cake heaven!
I honestly crave chocolate cake with a dark chocolate inside and creamy chocolate frosting... The cheek tickling combination is out of this world.
So when mothers day arrived I knew I wanted to make a cake that my mom and I would love.
Plus, I've really been in a cake making mood lately and I've even planned future cakes.
But for now, lets talk double chocolate cake.
Thick chocolate cream cheese frosting, dark chocolate cake, and chocolate shavings... Is that enough chocolate for ya!? Perfect... Let's get baking, shall we?
For the Cake:
2 cups all purpose flour
2 cups sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon espresso powder
1 cup milk (whole or 2%)
1/2 cup vegetable oil
2 teaspoons vanilla
1 cup boiling water
Chocolate Cream Cheese Frosting:
2 sticks unsalted butter, softened
4 ounces cream cheese, softened
1 cup sifted cocoa powder
5 cups powdered sugar
1/2 cup milk
2 teaspoons vanilla
1/2 teaspoon espresso powder
Preheat oven to 350 degrees and grease and flour 3-9" round cake pans, set aside.
In the bowl of your stand mixer fitted with the paddle attachment, combine the flour, sugar, cocoa powder, baking soda, salt, and espresso powder until incorporated.
Add in the milk, vegetable oil, eggs, and vanilla until mixed.
Heat water over the stove until boiling and slowly combine with the chocolate batter while the mixer is on low.
Once incorporated, pour chocolate batter evenly between the 3 pans.
Bake in preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10-15 minutes then invert on to a cooling rack to cool completely.
Once the cakes are cooled make the frosting.
In a clean bowl for your stand mixer fitted with the paddle attachment, combine the softened butter and cream cheese. Add in the cocoa powder. Add the milk a Tablespoon at a time, rotating with the powdered sugar and ending with the milk until combined.
Add in the vanilla extract and espresso powder until smooth and creamy.
Start with one layer of your cake and spread 1/4-1/3 cup of frosting over the top. Top with another layer of cake and spread another 1/4-1/3 cup of frosting over the top. Top with the final layer of cake and frost the entire cake in an even layer.
Slice and serve.
Cake can be stored in an airtight container for up to 3 days.
This cake is perfectly creamy, over the top chocolate, and so so good! Enjoy everyone!
*recipe adapted from
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