If you have a chocolate lover in your family, bake this for them. It's the quintessential chocolate cake - layers of rich, moist devil's food cake smothered with creamy chocolate frosting. This is comfort food at its best...perfect for family celebrations.
Serves 8-10
Ingredients
For the Frosting
20 tablespoons (2 1/2 sticks) unsalted butter , softened but still cool
1 cup confectioners' sugar
3/4 cup dutch processed cocoa powder
Pinch salt
3/4 cup light corn syrup
1 teaspoon vanilla extract
8 ounces bittersweet chocolate chips, chopped into small pieces, melted and slightly cooled*
*The easiest way to melt chocolate is in the microwave, but you have to be careful not to scorch it. Place chopped chocolate in microwave-safe bowl, and cook in 20 second intervals, stopping to stir in between each bout of heat, until chocolate is melted.
For the Cake
2 cups granulated sugar
1 3/4 cups all-purpose flour
3/4 cup dutch processed cocoa powder
1 teaspoon salt
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
2 large eggs, lightly beaten
1/2 cup canola oil
1 cup whole milk
1 cup boiling water
Directions
For the Frosting
Serves 8-10
Ingredients
For the Frosting
20 tablespoons (2 1/2 sticks) unsalted butter , softened but still cool
1 cup confectioners' sugar
3/4 cup dutch processed cocoa powder
Pinch salt
3/4 cup light corn syrup
1 teaspoon vanilla extract
8 ounces bittersweet chocolate chips, chopped into small pieces, melted and slightly cooled*
*The easiest way to melt chocolate is in the microwave, but you have to be careful not to scorch it. Place chopped chocolate in microwave-safe bowl, and cook in 20 second intervals, stopping to stir in between each bout of heat, until chocolate is melted.
For the Cake
2 cups granulated sugar
1 3/4 cups all-purpose flour
3/4 cup dutch processed cocoa powder
1 teaspoon salt
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
2 large eggs, lightly beaten
1/2 cup canola oil
1 cup whole milk
1 cup boiling water
Directions
For the Frosting
1. In the bowl of a food processor fitted with the blade attachment, mix butter, sugar, cocoa, and salt until smooth, about 30 seconds. Add corn syrup and vanilla and mix until just combined, 5 to 10 seconds. Scrape sides of bowl, then add chocolate and pulse until smooth and creamy, 10 to 15 seconds. Set aside until ready to frost cake.
For the Cake
1. Position a rack in the center of the oven and preheat to 350 degrees. Lightly grease the bottom of two 9-inch round cake pans with non-stick cooking spray. Line the bottom with parchment paper, then grease and flour the parchment and sides of the pans. (To make parchment rounds, tear a 20" long sheet of parchment paper from the roll and fold in half. Place a cake pan over top and use a pencil to trace an outline of the bottom of the pan, then cut along the line to make two round circles. To flour the pans, simply spoon a heaping tablespoon of flour into each greased pan and rotate with your hands until a light coating of flour covers the bottom and sides. Shake excess flour out over sink.)
2. In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, flour, cocoa powder, salt, baking powder, and baking soda and mix on low speed. Mix in the eggs, oil, and milk. Increase the speed to medium and beat for 2 minutes. Reduce the speed to low and mix in the water. The batter will be soupy.
3. Divide the batter evenly between the cake pans. Bake for about 35 minutes, until a skewer comes out clean.
4. Remove from the oven and cool on a cooling rack for 5 minutes, then turn the layers out onto a rack and cool completely.
To Frost the Cake
1. Place one cake layer on a serving plate. Spread about 3/4 cup of frosting over the first layer. Top with the second layer. Spread the remaining frosting over the top and sides of the cake. Use the tip of a palette or butter knife to create swirls and peaks.
