Indulgent Chocolate Cake
by Faith
Heinauer
In honor of
craftygal’s first anniversary, we’re making birthday cake!
And, not just any ol’ celebration cake. This baby has a tender
chocolate crumb, covered with a finger-licking mocha frosting!
Not only is
this cake delightful to eat, it is also simple to prepare. Just
sift together the dry ingredients, mix together the wet ingredients,
and then combine the two. Pop in the oven, prepare the frosting
and happy endings will be had by all.
This concoction
is rich, chocolatey and decadently delicious. So, c’mon craftygals,
take a cake walk!
3 eggs
1 cup oil
1/2 cup buttermilk
1 tsp vanilla
1 3/4 cups sugar
2 cups all-purpose
flour
1 tsp salt
1/2 cup cocoa
powder
1 tsp baking
soda
1/8 tsp cinnamon
1 cup boiled
water
1.) Preheat
oven to 350 degrees.
2.) Grease and
flour 2 8-inch, round cake pans or a 13 x 9 inch baking pan.
3.) Sift (or
stir) together flour, salt, cocoa powder, baking soda, and cinnamon.
Set aside.
4.) In a large
bowl, mix together eggs, oil, buttermilk, vanilla and sugar. Beat
together until well combined.
5.) Add the
dry ingredients to the egg mixture. Mix until well incorporated.
6.) Add the
boiled water to the batter and mix until smooth.
7.) Pour batter
into prepared pans and bake for 25 - 30 minutes, until toothpick
inserted in center comes out clean.
8.) Cool. Remove
from pan(s) and frost.
Chocolate
mocha frosting
Prepare the
frosting while the cake is cooling. Store any extra icing in the
fridge for up to one week--it’s great on graham crackers.
4 ounces unsweetened
chocolate
1/2 cup (1 stick)
butter, room temperature
1 1-pound box
confectioner’s (powdered) sugar
1/2 cup coffee,
cooled
3 ounces cream
cheese, room temperature
1 tsp vanilla
1.) Melt chocolate
in small heavy saucepan or in microwave. Once melted, set aside.
2.) In a medium
mixing bowl, beat together melted chocolate, butter, confectioners
sugar, coffee, cream cheese, and vanilla. Beat until smooth.
3.) Place frosting
in refrigerator for 20 minutes or until it is a good spreading consistency
and frosting will hold its shape.
4.) If you used
two baking pans, place one cake layer on a plate. Ice the top of
the cake. Place second layer on top, and ice the top and sides of
the cake. If you only used one pan, frost the top and sides of the
cake.
Faith Heinauer
is a caterer, cookbook author, and head cheese at Bitchin' Kitchen.
She's committed to developing quick and sassy ways for folks to
work and play with their food. Check her out on the Web at http://www.bitchin-kitchenonline.com/.
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