Sunday, March 7, 2010

OMG Chocolate Layer Cake

ok here is what most of the fans of my baking have been waiting for the piece de resistance. lol If you have made a cake from scratch you know that a lot of things can go wrong, to dry, doesn't rise excreta.
This recipe MUST be followed to the T no omitted stuff for it to work out.


1 cup of softened butter (not melted!!)
1 & 1/2 cup sugar
2 eggs
1tsp vanilla
2 cups all purpose flour
1/2 cup cocoa powder
1 tsp of baking soda
1 tsp of baking powder
1/4 tsp salt
1 & 1/2 cup of buttermilk

Chocolate Icing:
1 & 1/2 cups softened butted (not melted!!)
1/2 cup whipping cream
1 tbsp vanilla
3 cups icing sugar
6 oz (its one box) of semi-sweet chocolate, chopped melted and cooled to room temp.


Preheat oven to 350F (180C)

Chocolate Cake:you will need 2x8 inch (make sure exactly the same) pans, you can you spring form too if you wish.Line with wax paper buy drawing a circle around the bottom of the pan. Then I spray pam and insert the wax paper inside. Then continue to grease rest of pan with your choosing . Set aside.

In a large bowl, beat butter with sugar until light and fluffy. Beat in eggs 1 at a time; beat in vanilla. In a separate bowl, sift together flour, cocoa, baking powder, baking soda, and salt. With a wooden spoon stir in butter mixture alternately with buttermilk making 3 additions of dry ingredients and 2 of buttermilk. Spoon into prepared pans.

Bake in centre of oven for 30-35 min or until cake tester is inserted in centre comes out clean (this is a cake that will fall if oven is opened to much or loud thumps are made) Let cool for 20 min.then remove, if don't the cake because it is so moist will come apart. Then let cool completely. (if you want to make ahead:wrap layers separatley in plastic wrap and refrigerate for up to one day or overwrap with heavy duty foil and freeze up to two weeks).

Cut each cake horizontally into 2 layers.

Chocolate icing : In a bowl, beat butter until fluffy; gradually beat in whipping cream. Beat in vanilla. Beat in icing sugar 1 cup at a time. Then beat in the melted chocolate until fluffy and smooth. (you can make this while the cake cools. but I warn you not to put onto cake until completely cold! You can store the icing in the fridge once its made but make sure you warm it to room temp before icing your cake.)

Place 1 layer cut side up on cake plate. If you slide strips of wax paper under the edges thats how you end up with no icing around the cake on the plate. Spread cut side with 3/4 cup of the icing; cover with reaming half of cake cut side down. Spread top with another 3/4 cup of icing. Repeat with remaining layers spreading remaining icing over side and top. Remove paper strips.

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