Chocolate Cake with Chocolate Buttercream

A picture is worth a thousand words. Or so they say.

But let me tell ya, this picture is worth perhaps ten gazillion words. Words that say something along the lines of how this is...oh, I don't know...the best chocolate cake ever.

Frosted with a ton of heavenly chocolate buttercream. Ooh.

Holy moly this was ONE AMAZING cake. I took one bite of the crumbs I cut off from the top, and I knew I had found my go-to recipe for chocolate cake. Fudgy, moist, sweet, aromatic, scrumptious. So good that I wanted to keep this for myself this time.

But I was good. I cut a slice, took a picture, then put the slice back where it belonged (which was NOT my mouth...sad, I know) then sent the cake on its way.

This cake is so easy to bake. So when you have a free Saturday morning or afternoon, bake yourself this most delectable treat.

I guess you can share... if you want, that is. If they beg and give you hugs and promise you roses for an entire week and swear their undying love for you and for this cake. 

;)

Chocolate Cake

Ingredients:

• 2 1/4 cups Unbleached All-Purpose Flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsweetened cocoa
• 1 3/4 cups granulated sugar
• 1/2 cup (1 stick) unsalted butter, very soft
• 1/3 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup milk
• 1/2 cup coffee
• 4 large eggs

Directions:

Preheat the oven to 350°F. Lightly grease and flour your choice of pan(s): one 9" x 13" pan, two 9" round pans, three 8" round pans, or the wells of two muffin tins. You can also line the muffin tins with papers, and spray the insides of the papers.

1. Place a strainer over a large mixing bowl. Measure in the flour, baking powder, baking soda, salt, cocoa, and sugar. Sift/shake the dry ingredients through the strainer into a mixing bowl, to eliminate any lumps.

2. Add the butter and mix at low speed for 1 minutes. With the mixer running, add the oil and continue mixing until the mixture looks like sand.

3. Combine the vanilla with the milk and coffee or water, and add all at once. Mix for 1 minute at low speed, stop and scrape the sides and bottom of the bowl, then mix for 30 seconds more.

4. Add the eggs one at a time, beating well at medium-high speed between additions. 

5. Scrape the sides and bottom of the mixing bowl, and mix for 1 minute more. The batter will be thin.

6. Transfer the batter to the prepared pan of your choice. For layers, divide the batter among the pans. Smooth out the tops of the layers with an offset spatula or the back of a tablespoon. For cupcakes, scoop by the heaping 1/4 cup into the prepared muffin tins. 

7. Bake for 34 minutes for a 9" x 13" pan; 28 to 30 minutes for 9" layers; 24 to 26 minutes for 8" layers, or 21 to 23 minutes for cupcakes. 

8. The cake is done when the top springs back when very lightly touched in the center, and the edges just begin to pull away from the edge of the pan. A toothpick inserted in the center will come out clean.

9. Remove the cake from the oven and place on a rack to cool before removing it from the pan.

Source: King Arthur Flour

 

Chocolate Buttercream

Ingredients:

• 1/2 cup solid vegetable shortening
• 1/2 cup (1 stick) butter or margarine, softened
• 3/4 cup cocoa or three 1 oz. unsweetened chocolate squares, melted
• 1 tsp vanilla extract
• 4 cups sifted confectioners' sugar (approximately 1 lb.)
• 3-4 tablespoons milk

Directions:

1. In large bowl, cream shortening and butter with electric mixer.

2. Add cocoa and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.

3. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.

For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks.

Source: Wilton