Monday, April 19, 2010

Chocolate Cake Recipe

This chocolate cake recipe has to be one of my family's favorites.  This cake is a variation on the vanilla cake that I posted earlier.  It is very easy to mix up.  It is also dense enough to hold up to stacking and carving.  I originally found it here.

Here goes...

It looks like a lot of ingredients, but most of them are items usually found in a baker's kitchen.  My kids always like when I make this cake because it uses chocolate milk.   That means that they get to drink what I don't use in the cake.

In you mixer bowl, combine the chocolate cake mix, flour, sugar, cocoa, chocolate pudding mix, and salt.  If my bowl looks very full it's because in the pictures I'm making a double batch.  It will be dangerously full before this post is over.  Below I will give the recipe in single and double measurements.  Wisk this mixture to combine.

Now here comes the part that I can't tell my husband about.  And you better not tell him either or you'll be in big trouble.  Add 1 c. of freshly brewed coffee (2 c. for double batch).   If my husband knew that this was in his chocolate cake, he would never eat it again.  It actually enhances the chocolate flavor but does not make the cake taste like coffee.
 
To this I add the sour cream so it is easier to measure.  See vanilla cake.  I also add the vanilla to this mixture.


Add 2 1/2 Tbs. of oil (1/3 c. for double batch).
And 1/2 c. chocolate milk (1 c. for double batch)

Here's where my mixer bowl starts to get scary.  Put everything in the bowl, including 3 eggs (6 for double).  Immediately after taking this photo I switched on the mixer and sloshed out some of it's contents.  This recipe pretty much maxes out my 6qt mixer bowl.  If you have a smaller one, deffinately stick to the single recipe size.

Mix for approximately 2 minutes on low speed.  Doesn't that look yummy!  I have to fight my kids off this stuff or they would try to eat it with a spoon.  I'm not too keen on having them ingest raw eggs though.

Pour batter into a greased pan and bake at 325° for approximately 35 minutes.  Again, every oven is different and baking times also vary with pan size.  Check with a skewer for doneness.  Also, my oven is a convection oven.  For a non-convection oven set the temperature to 350°.

And here it is.  One heavenly smelling, 6" chocolate cake.

Chocolate Single Batch-makes two 8" round cakes

1 chocolate cake mix

1 c. all purpose flour
1 c. 2 Tbs. sugar
2 1/2 Tbs. cocoa powder
1/2 tsp. salt
1 pkg chocolate pudding mix
3 eggs
1 c. sour cream
1 c. coffee
1/2 c. chocolate milk
2 1/2 Tbs. oil
1 tsp. vanilla




Chocolate Double Batch
2 chocolate cake mixes
2 c. all purpose flour
2 1/4 c. sugar
1/3 c cocoa powder
3/4 tsp. salt
2 pkg chocolate pudding mix
6 eggs
2 c. sour cream
2 c. coffee
1 c. chocolate milk
1/3 c. oil
2 tsp. vanilla

One of my favorite things to do is alternate layers of chocolate and vanilla cake in a single tier.  I call it tuxedo cake.

Hope you enjoy it!

--Frostine

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