Perfectly Chocolate Cake
I promised you a cake yesterday so here it is! The cake itself is very dense and moist so the light, fluffy vanilla buttercream compliments it perfectly.
Ingredients: Cake (From Hershey)
2 cups sugar
1 and 3/4 cup all-purpose flour
3/4 cup cocoa powder
1 and 1/2 teaspoon baking powder
1 and 1/2 teaspoon baking soda
1 teaspoon salt
1 cup milk (I used whole)
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Vanilla Buttercream Frosting
2 cups unsalted butter, softened
6 cups powdered sugar
4 teaspoons vanilla extract
6 tablespoons heavy whipping cream
9 ounces bittersweet chocolate, chopped
1 cup heavy cream
Heat oven to 350F. Grease two 9×9 cake pans and cut parchment paper circles for the bottom.
Stir together sugar, flour, cocoa powder, baking powder, baking soda, and salt in a bowl. Add milk, eggs, oil, and vanilla, beat until combined well. (About two minutes) Stir in boiling water, the batter will be pretty thin- don’t worry about it.
Pour batter into prepared pans and bake for 30-35 minutes until a toothpick comes out clean. Cool for ten minutes, transfer to wire racks and then prepare frosting.
Mix softened butter and sugar in a bowl for three minutes, or until the butter is light and fluffy. Beat in whipping cream and vanilla until fluffy.
Frost inside and sides of cake.
Place chopped chocolate in a bowl. Place cream (in a medium saucepan) over medium heat until it boils. Then pour over chocolate and whisk until smooth.
Let cool for a few minutes and pour over frosted cake.