I didn’t even use to LIKE chocolate and I CHOSE to drink Chardonnay. But then you turn 40 and all of a sudden dark chocolate and Port start calling your name. Why fight it? It’s AWESOME. So I went in search of the PERFECT CHOCOLATE CAKE. You know the one. The one that tastes better than the one out of a box that no one admits they use but that you actually do get to take credit for. Yeah. That one. Found it. Unfortunately, I am mostly convinced that the reason that it was so good was this tin of Godiva Dark Chocolate Truffle Hot Cocoa that I found in the cupboard – a hostess gift left undiscovered (ok maybe for years) so it may have magical properties than can never be duplicated. But just know it really was worth the weight I put on. And it is good enough and satisfying enough that you can eat one piece and be happy. But I snuck back for extra slivers when no one was looking just cause . . .
I’m going to make it again. A LOT. But, I also going to change things. First of all the cake kind of looks like a flat brownie out of the pan. I like a little more height and PRESENCE. So either I am going to make three 8″ layers instead of the two 9″ that the recipe called for. Or I am going to go with the seriously small pans that make more of a statement with lots of layers and height. Also I need a new cake stand. That one is concave in the middle and it makes my cake look deflated. Which bothers me. I don’t think the couple of raspberries that I plopped in the middle (to disguise the divot) do the job. Plus I have 4 kids and only 3 raspberries and, well, you know CONFLICT arose. 🙂
RECIPE: Adapted slightly from Hershey’s Recipe
- 2 cups sugar
- 1-3/4 cups all-purpose flour
- 3/4 cup BEST DARK CHOCOLATE COCOA THAT YOU CAN GET YOUR HANDS ON
- 1-1/2 teaspoons baking powder
- 1-1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 extra large eggs
- 1 cup whole milk
- 1/2 cup Canola oil
- 2 teaspoons pure vanilla extract
- 1 cup boiling water
- Preheat oven to 350°F.
- Prepare two 9-inch round baking pans with parchment paper and nonstick cooking spray.
- Whisk dry ingredients in bowl of a stand mixer.
- Add eggs one at a time and mix lightly
- Add milk, oil and vanilla and beat on medium speed 2 minutes.
- Stir in boiling water (batter will be thin).
- Pour batter into prepared pans.
- Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.
- Cool 10 minutes; remove from pans to wire racks.
- Cool completely.
- 1/2 cup (1 stick) butter
- 2/3 cup SAME COCOA AS ABOVE
- 3 cups powdered sugar
- 1/3 cup whole milk
- 1 teaspoon Pure vanilla extract
- Melt butter and pour into bowl of stand mixer
- Stir in cocoa
- Alternate adding powdered sugar and milk
- Beat to spreading consistency
- Stir in vanilla