SUPER DECADENT CHOCOLATE CAKE WITH CHOCOLATE FUDGE FROSTING

When it comes to chocolate cake, I don’t mess around. I don’t know about you, but for me, the perfect chocolate cake is insanely moist (yes, MOIST… can we please get comfortable with that word!), tender, and packed with chocolate flavor. It should also be sturdy enough to stand firm when confronted with a nice thick fudge frosting. This super decadent recipe right here meets all of the perfect chocolate cake qualifications, and is a must try for all chocolate lovers! After one bite, I know you’ll agree this one is a keeper with a capital K!

I mean, like, how good does that look?! Chocolate cake lovers… we’re in trouble with this one 

A few technical things about this recipe you might like to know:

1) The recipe calls for 1 1/2 cups of hot, strong coffee. Please don’t leave this out or substitute it for water. I know some of you are reading this and thinking “But I don’t liiiiiike coffee”… please still use it! You won’t taste it. But it will bring out that chocolate flavor we all want and love in a cake like this. Trust me 

2) The tops of the cake post baking may look slightly buckled/ puckered. This is totally normal and you will be slicing them off anyways, so don’t fret if they come out puffed a bit strange.

3) The frosting! Oh-the-frosting. While this stuff is SUPER tasty, it needs to be spread FAST. So just keep that in mind when getting ready to decorate.

Are you craving chocolate yet?! I know I am! When I was looking through these photos last night I had to use ALL of my will power to prevent a midnight cake binge. To reward myself, I’ll be having a slice for breakfast  Mmmmm… chocolate and coffee! Match made in heaven.

See you tomorrow with Day 4 of CAKE WEEK!!! Any guesses on what flavor may be next…!?

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Super Decadent Chocolate Cake with Chocolate Fudge Frosting

Ingredients

• For the Super Decadent Chocolate Cake:
• 4 cups all-purpose flour
• 3 cups sugar
• 1 1/2 cups unsweetened cocoa powder
• 2 teaspoons baking powder
• 1½ teaspoons baking soda
• 1 teaspoon salt
• 1 1/2 cups milk
• 1/2 cup sour cream
• ½ cup coconut oil
• 2 large eggs + 2 large egg yolks
• 1 stick + 6 tablespoons unsalted butter, melted
• 1 tablespoon vanilla extract
• 1 1/2 cups strong hot coffee
• For the Chocolate Fudge Frosting:
• 1/2 cup butter, cubed
• 4.25 ounces unsweetened chocolate, chopped (I used one of those BIG sized hershey dark bars - cheap and yum!)
• 4 cups confectioners' sugar
• 1/2 cup half and half
• 2 teaspoons vanilla extract

Instructions

1. For the Super Decadent Chocolate Cake:
2. Preheat oven to 350º (F). Prepare two 9-inch cake pans by spraying generously with baking spray or generously buttering and lightly flouring.
3. Add flour, sugar, cocoa, baking powder, baking soda, and salt to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
4. Add milk and sour cream to the flour mixture and mix together on medium speed until well combined. Reduce speed and add coconut oil, eggs, yolks, butter, and vanilla. Then, carefully, add hot coffee to the cake batter. Beat on medium-high speed until evenly combined.
5. Distribute cake batter evenly between the two prepared cake pans. Bake for about 45 minutes, or until a toothpick or cake tester inserted in the center comes out clean.
6. Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.
7. For the Chocolate Fudge Frosting:
8. In a small heavy saucepan, melt butter and chocolate over low heat, stirring almost constantly, until both are completely melted. Remove from the heat; cool for 5 minutes.
9. In a large bowl, beat the confectioners' sugar, half and half, and vanilla until smooth. Gradually beat in chocolate mixture until frosting is light and fluffy. Spread between layers and over top and sides of cake.

 

By: http://bakerbynature.com/