Post by Sarah on Nov 1, 2013 0:46:06 GMT
This is a heavy, rich dark cake that will just knock your socks off, but its a bit much for a birthday. Its great with a hot drink on a cold day 
2 Cups flour
1 Cup dark cocoa powder and a splash more if you want it (you can mix dark and milk if you think this will be too intense for your pallet.)
1.5 teaspoons baking soda
Generous pinch of salt
1 cup or two sticks of butter
1.25 cup dark brown sugar
.5 cup granulated sugar
4 large eggs
between 1-3 teaspoons of vanilla, depending on how much you like it.
1.5 cups skim milk, or butter milk if you can come by it easily.
You want to heat your oven to 350, and start off by preparing your round pans. Get some wax paper and put the pan on top. Run a knife around the bottom edge of the pan so you have an exact fit. Use baking spray or a little smear of butter to stick the paper to the bottom of the pan. Then, spray/butter the edges and top of the paper. Put a dash of flour in there, and tap and turn the pan until the whole thing is coated. Repeat for the second pan.
To make this cake really silky smooth, you want to sift the flour. Its a pain in the butt, but it is totally worth it. Sift the flour, cocoa powder, soda and salt, this will make it airy and get rid of any bits of grit or thick grains.
Then, beat together the butter and sugars. If you want the cake to be a little fluffier and lighter, beat it until it gets really nice and fluffy. This can be exhausting even with a hand beater, but keep at it! It makes you think you've earned the calories
Add in the eggs and vanilla and just fold in until mixed, you don't want to deflate your hard work too much. Then, add in your dry mix a bit at a time until incorporated.
I hate telling people when to take a cake out, because your kitchen, oven, and location affect it. Just pull it out when it smells amazing and a toothpick comes out clean when stuck into the middle. You are probably safe checking on it about 20 minutes in, but the center will probably be a little liquidy.
Cool them for a few minutes, but make sure to run a knife around the edge. This cake will probably split if you don't. Wait a good ten minutes. When you can touch the pan without hurting yourself, put a rack on top of the pan and flip the cake over with it. Tap vigorously on the bottom until it comes loose. Immediately peel off the paper. If you can't get the paper to start, take a knife and slide it very gently under.
Cool until completely room temperature.
In the mean time, here is my favorite chocolate icing recipe! I never use icing from a can.
Take a medium size container of cream cheese and beat it until smooth and malleable. Add a dash of cream, a quarter cup of sugar and cocoa powder and vanilla to taste. Start small with the flavors, because they build up very quickly. Beat together with each new addition and keep taste testing until you have the perfect chocolaty creamy finish for your death by chocolate cake. I like mine pretty intense, but others like more of a milk chocolate flavor
2 Cups flour
1 Cup dark cocoa powder and a splash more if you want it (you can mix dark and milk if you think this will be too intense for your pallet.)
1.5 teaspoons baking soda
Generous pinch of salt
1 cup or two sticks of butter
1.25 cup dark brown sugar
.5 cup granulated sugar
4 large eggs
between 1-3 teaspoons of vanilla, depending on how much you like it.
1.5 cups skim milk, or butter milk if you can come by it easily.
You want to heat your oven to 350, and start off by preparing your round pans. Get some wax paper and put the pan on top. Run a knife around the bottom edge of the pan so you have an exact fit. Use baking spray or a little smear of butter to stick the paper to the bottom of the pan. Then, spray/butter the edges and top of the paper. Put a dash of flour in there, and tap and turn the pan until the whole thing is coated. Repeat for the second pan.
To make this cake really silky smooth, you want to sift the flour. Its a pain in the butt, but it is totally worth it. Sift the flour, cocoa powder, soda and salt, this will make it airy and get rid of any bits of grit or thick grains.
Then, beat together the butter and sugars. If you want the cake to be a little fluffier and lighter, beat it until it gets really nice and fluffy. This can be exhausting even with a hand beater, but keep at it! It makes you think you've earned the calories
Add in the eggs and vanilla and just fold in until mixed, you don't want to deflate your hard work too much. Then, add in your dry mix a bit at a time until incorporated.
I hate telling people when to take a cake out, because your kitchen, oven, and location affect it. Just pull it out when it smells amazing and a toothpick comes out clean when stuck into the middle. You are probably safe checking on it about 20 minutes in, but the center will probably be a little liquidy.
Cool them for a few minutes, but make sure to run a knife around the edge. This cake will probably split if you don't. Wait a good ten minutes. When you can touch the pan without hurting yourself, put a rack on top of the pan and flip the cake over with it. Tap vigorously on the bottom until it comes loose. Immediately peel off the paper. If you can't get the paper to start, take a knife and slide it very gently under.
Cool until completely room temperature.
In the mean time, here is my favorite chocolate icing recipe! I never use icing from a can.
Take a medium size container of cream cheese and beat it until smooth and malleable. Add a dash of cream, a quarter cup of sugar and cocoa powder and vanilla to taste. Start small with the flavors, because they build up very quickly. Beat together with each new addition and keep taste testing until you have the perfect chocolaty creamy finish for your death by chocolate cake. I like mine pretty intense, but others like more of a milk chocolate flavor
