Stay at Home Daddad stays home Stay at home Dad Books Available at Amazon

Go Back   Stay at Home Dads Forum > Other Stuff > Recipes
Register FAQ VB Image Host More Stuff Calendar Search Today's Posts Mark Forums Read

Thread Tools Search this Thread Display Modes
Old 09-01-2006, 07:10 PM
Posts: n/a
Default Deep Dark Chocolate Cake

Best chocolate cake ever.

2 cups granulated sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 large eggs
1 cup buttermilk
1 cup black coffee
1/2 cup canola oil (or any vegetable oil)
1 teaspoon vanilla extract

1 Preheat oven to 350°F.

2 Grease and flour one 13 x 9-inch baking pan.

3 If you want a layer cake, use two 9-inch pans.

4 In large bowl, stir together sugar, flour, cocoa, baking soda, baking powder and salt.

5 Add eggs, buttermilk, coffee (if making with instant, use 2 tsp to make 1 cup), oil and vanilla; beat on medium speed of electric mixer 2 minutes. Batter will be thin.

6 Pour into prepared pan.

7 Bake until cake tester inserted in centre comes out clean (30-35 minutes for round pans, 35-40 minutes for rectangular pans).

8 Cool 10 minutes; (if using 9-inch round cake pans, remove from pan) and cool on wire racks.

9 Cool completely, then frost with your favourite vanilla icing.

Some people have trouble when using the 9" rounds. I put a good flour coating on the pan and they came right out with minimal flour on the cake that brushed right off. Everyone raved about this cake. I also used the Classic Buttercream Frosting which is perfect with this cake.

3/4 cup unsalted butter
1/4 cup shortening
1/2 cup milk
1/4 teaspoon salt
1 1/2 teaspoons vanilla
2 lbs confectioners' sugar (powdered sugar)

1 Place butter, shortening, milk, vanilla, salt and one pound of sugar in large bowl.

2 Beat at low speed until combined.

3 Gradually add the other pound of sugar.

4 Stop and scrape sides.

5 Beat on high until mixture is light and fluffy.

6 Keep covered with plastic wrap to prevent crusting.

7 Chocolate Buttercream: For each pound of sugar used in the butter cream, allow 2/3 cup unsweetened cocoa, 3 tablespoons butter and 0.125 teaspoon salt.
Reply With Quote

Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

All times are GMT. The time now is 05:42 PM.

Powered by vBulletin® Version 3.8.6
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.