Wednesday, December 22, 2010

Devil's Chocolate Cake

Chocolate Cake

  • Oil Spray
  • 4 cups All-purpose flour
  • 2 cups Sugar
  • 3/4 cups Cocoa powder (Hershey’s)
  • 2 teaspoons Baking soda
  • 1 teaspoon Baking powder
  • 1 teaspoon Salt
  • 1 cup Buttermilk
  • 1/2 cup Canola oil
  • 3Eggs
  • 1 teaspoon Pure vanilla extract
  • 1 cup Freshly brewed coffee(optional) or 1 cup Water


  1. Preheat the oven to 350 F. Spray or apply oil to the baking tray.
  2. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into a bowl.
  3. Use an hand beater on low speed to combine the dry ingredients.
  4. In another bowl, combine the buttermilk, oil, eggs, and vanilla.
  5. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine.
  6. Pour the batter into the prepared baking tray and bake for 35 to 40 minutes, until a knife or toothpick  comes out clean from the cake when inserted through. Cool in the tray for 30 minutes, then turn them out onto a cooling rack and cool completely. 
  7. Slice the cake in between to make 2 sheets.

Dark Chocolate frosting
(This can be prepared days earlier)

  • 1/2 cup Cocoa powder
  • 1/2 cup Boiling water
  • 2 1/4 cups Butter, room temperature
  • 1/4 cup Confectioners' sugar, sifted
  • 1/4 tsp Salt
  • 1 1/2 pounds Semisweet chocolate, melted and cooled  

  1. Combine cocoa and the boiling water, stirring until cocoa has dissolved.
  2. With an hand mixer on medium-high speed, beat butter, confectioners' sugar and salt until pale and fluffy. Reduce speed to low.
  3. Add melted and cooled chocolate, beating until combined and scraping down sides of bowl as needed.
  4. Beat in the cocoa mixture.
  5. This frosting can be refrigerated up to 5 days.
  6. Before using, bring to room temperature, and beat on low speed until smooth again.

Light Chocolate frosting

  • 1 cup Heavy whipping cream
  • ½ cup Confectioner’s sugar (powdered sugar)
  • 3-4 tbsp Cocoa powder

  1. Sift the sugar and cocoa separately and keep aside.
  2. Whip cream on low speed for 3-4 minutes only till its thick. Do not over beat.
  3. While whipping the cream halfway add the sugar and cocoa powder slowly.
  4. The final result should be a smooth spreadable mixture.
  5. It should not be in a liquid state. Taste frosting for sweetness and add more Sugar if required. 

Final Procedure:

  1. Place 1 layer of chocolate cake, with a knife or spatula spread the top with dark chocolate frosting.
  2. Place the second layer on top, spread the dark chocolate frosting evenly on the top and sides of the cake.
  3. Now using the piping cone decorate the top of the cake with Light chocolate frosting.

1 comment:

  1. you are the most delicious cook in the whole wide world


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