Monday, April 4, 2011
The Best Chocolate Cake
I've seen this recipe around. Many foodies use it and I can't disagree with them. It is the best chocolate cake. It's rich, moist, and holds up well. Please try it! I think you'll be won over as well!! I have now made it 3 times and I don't think I'll be straying away from it any time soon! The Rose Cake Idea came from I am Baker.
She has a lovely tutorial over at her site on how to do the rose cake. It's really actually quit easy if you get the right frosting for the job! I brought this cake my moms birthday for dinner and people were gawking from all over. I even had another table come over and ask where we got the cake from. I offered them a piece, which they happily took. As any foodie knows a compliment is the greatest feeling in the world!
1 3/4 Cups All Purpose Flour
2 Cups Sugar
3/4 Cups Cocoa Powder
2 tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. Kosher Salt
1 Cup Buttermilk
1/2 Cup Vegetable Oil
2 extra large Eggs, at room temperature
1 tsp. Vanilla Extract
1 Cup of Hot, fresh brewed Coffee
Preheat oven to 350 degrees.
Sift the Flour, Sugar, Cocoa Powder, Baking Powder, Baking Soda, Salt.
In another bowl, combine the Buttermilk, Oil, Eggs and Vanilla. Whisk together.
Add the hot coffee to the mixer and scrape down the sides and bottom once again. Stop as soon as it's combined. This cake batter is very wet, so don't be alarmed!
Divide the batter into two greased, round cake pans. Bake for 35-40 minutes, until toothpick inserted in the center comes out clean.
You want flat cakes, so if yours have some roundness to them, place a clean towel over them right out of the oven and push down softly to make them flat.
Let the cakes cool for 15 minutes in the pan before turning them out of the pan.
For this cake, I used a simply white butter cream frosting. This chocolate cake's flavors are so rich and the cake itself is so moist and delicious! I've made the rose cake twice. The first pictures are with the pink background, the second pictures are without a pink background. The butter cream worked much better for me the second time around but my pictures lack a little because it was a rainy gross day out!
To decorate the rose cake you want to start off with a thin layer of frosting, covering the entire cake.