I’ve been planning to post the recipe for my chocolate cake for a while, but I just never got around to it. I work random shifts and I’m narcoleptic, it’s hard for me to regularly devote time to my blog. I try to catch up on the Cricut message board and all of the blogs, that I love, but I find myself falling asleep at my desk. It’s been a little worse lately because I have to get a new prescription for my very expensive medication. Hopefully, I’ll be back to posting regularly soon . . . but I digress! You came to see the chocolate cake right?
I don’t know if I’ve ever mentioned it, but I’m a scratch baker. I personally don’t like cake mix. Now, for my Wilton classes, I do bake my demo cakes with Pillsbury, but only because it’s cost effective. I don’t like Duncan Hines. I can immediately tell if a cake is Duncan Hine because it gives off a certain smell. I will say that even if you prefer using a mix, ALWAYS use homemade icing. I consider store bought icing a huge no no. Not that I’m important or anything.
With that said, I use a tried and true chocolate butter cake recipe with just a few changes. If you’ve never baked from scratch, the key is to have ALL of your ingredients at room temperature. This may take four or more hours, but it’s the most important part of scratch baking. Also, I bake at 325 F instead of the more common 350. It might add ten minutes to the baking time, but it helps eliminate the, “dome,” that forms when a cake bakes. This recipe produces 9 cups of batter and is meant to be baked in 10 x 3 pans. However, I’ve had success with 10 x 2 and 9 x 2 pans.
Chocolate Butter Cake
Grease and flour two 10 x 3-inch rounds pans (I trace the pans on parchment paper and cut out the circle. I spray a little Baker’s Joy in the pan, and again on the parchment. Baker’s Joy has flour in it so it saves you money and time). Preheat oven to 325 F.
In a bowl, combine and whisk until combined:
- 1 Cup Hot Coffee (I use Folgers Vanilla Biscotti. Traditionally, this would be boiling water, but that’s boring. Coffee enhances the chocolate flavor.)
- 1 Cup Cocoa Powder (This is one of my tweaks – I use Dutch process instead of natural cocoa. At the supermarket, look for Hershey’s Special Dark Cocoa.)
Add and whisk until smooth:
- I Cup Cold Water
In a bowl, or on a sheet of wax paper, sift together:
- 3 Cups Cake Flour
- 2 teaspoons Baking Soda
- 1/2 teaspoon Baking Powder
- 3/4 teaspoon Salt
In the bowl of an electric mixer (I have a KitchenAid.), cream until light and fluffy:
- 2 sticks (8 ounces) of unsalted butter (REAL BUTTER!!!!! I’d hate to have to call Paula Deen on someone!)
- 2 Cups Sugar
- 1/2 Cup Brown Sugar (This is another tweak, you can use all granulated sugar and the cake will still be great.)
On medium speed, add one at a time:
- 4 Large Eggs
- 1 teaspoon Pure Vanilla Extract
- 1 teaspoon Princess Cake and Cookie Emulsion (This is my secret ingredient. You’re welcome. Can be found here: Princess Cake Emulsion. Can also be found at some Hobby Lobby stores.)
Add the dry ingredients alternately with the coffee/cocoa mixture and mix just until smooth.
Divide the batter between the pans evenly. if you don’t have a digital scale, I would encourage you to invest in one. They’re not very expensive and it’s the best way to make sure your measurements are 100% exact. Bake in the center of the oven for about 35 – 40 minutes. Maybe 45 minutes. My oven is brand new and it takes about 40. Check for doneness with a toothpick or cake tester. Cool on a wire rack for 15 minutes before turning out to cool completely.
I use a pretty standard buttercream recipe, but again, instead of natural cocoa, I use the Dutch process. If anyone wants it, just send me a message!
Have a blessed day!