August 5, 2015

31 | 52 Chocolate Chocolate Cake

I know it's still summer. And hot.
But come on. Chocolate cake is always a good idea.

And in this case it's not just chocolate.
But chocolate plus chocolate. Cake plus frosting.
Nothing less, nothing more. And oh so chocolatey good!

I feel like there's not even much more I could say to introduce this double chocolate yumminess.
So please just read on, go to your kitchen, and get to work! (No matter the temperature...)

 Please excuse the horrible iphone pictures...
Chocolate Chocolate Cake
From Smitten Kitchen (who calls it the 'i want chocolate cake' cake)

For the cake
85 g (6 tablespoons) butter, room temperature
145 g (3/4 cup) packed dark brown sugar
2 tablespoons granulated sugar
1 egg
1 egg yolk
175 ml (3/4 cup) buttermilk
1 teaspoon vanilla extract
40 g (1/2 cup) cocoa powder, unsweetened
125 g (1 cup) flour
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

For the frosting
55 g (2 oz) dark chocolate, melted
180 g (1 1/2 cups) powdered sugar
115 g (1/2 cup) butter, room temperature
pinch of salt
1 tablespoon cream or whole milk
1/2 teaspoon vanilla extract
  • Preheat oven to 175ºC (350ºF)
  • Beat together butter and sugars until fluffy. Add egg, yolk, and vanilla and beat until combined. Add the buttermilk and beat again until combined. 
  • Sift flour, cocoa, baking soda, baking powder, and salt into the butter mix and stir together until just combined.
  • Pour batter into 20 x 20 cm / 8 x 8 in pan lined with parchment paper and bake for 25-35 minutes. Let cool completely.
  • For the frosting, beat together buter, powdered sugar, and salt until fluffy. Add chocolate, milk, and vanilla and beat until combined plus one more minute to whip it more.
  • Scoop frosting onto cooled cake and swirl around, if you wish. 
  • Add sprinkles to increase joy even further.
 Proudly decorated by 7-year old Luisa.
My modifications:
I made double of the cake recipe because I made a bigger one. It was rectangular and I cut out a heart (for a friend's birthday).
Side note: I will never use a heart-shaped baking pan again but always cut it out of a rectangular - it works sooooo much better! Trust me on this one and give it a try - you won't be disappointed.
Other than that - no modifications.

The taste:
Oh my. Definitely one of the chocolate cake recipes to keep. And make over and over again. Especially with that frosting. You will feel guilty after the first bite - but who gives a damn...
YOLO, right?

What is your favorite chocolate cake recipe?

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