Decadent Chocolate Cake

Decadent Chocolate Cake anyone? How about with some ridiculously rich and creamy Chocolate Fudge Frosting?!

Yeah… THAT is what I thought!

First of all, I am constantly trying to master the moist chocolate cake. It seems so simple, and we all know it is delicious. But how do we do it? How do we create this Great White Buffalo of cakes? I am here to save you all from dry, yet sometimes tasty, chocolate cakes. I have found a combination of ingredients that finally, after years, has given me what I want…. and need! 😉

Topped with my Chocolate Fudge Frosting, this cake is to die for. I honestly meant to share it with my friend Jessica, and with the people I clean for…. but honestly…. I felt like that guy in the Hobbit who finds that ring…. (clearly not my realm). I was Bilbo and the cake was the Ring. Let it be known, I do like to share…. but every so often a gem is born in this old kitchen of mine, and I get all Queen of the Castle-ish. I can’t help it, blame my mother.

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So, here is what you will need…

Chocolate Cake

  • 2 C. All Purpose Flour
  • 2 C. Granulated Sugar
  • 3/4 C. + 2 Tbsp. Dark Cocoa, it is so important to use good quality cocoa for this recipe
  • 2 tsp. baking Powder
  • 1 1/2 tsp. Baking Soda
  • 1 tsp. Salt
  • 1 C. Milk, I like using Whole Milk for this one
  • 1/2 C. Vegetable Oil
  • 2 Eggs
  • 1 Tbsp. Vanilla Extract
  • 1 C. Boiling Water

Chocolate Fudge Frosting

  • 1 1/3 C. Heavy Cream
  • 1 1/2 C. Sugar
  • 1 stick butter (4 oz) + 2 Tbsp
  • 6 oz. German Bakers chocolate, again good quality
  • 2 tsp. Vanilla Extract
  • a pinch or two of Salt

Here was my process…

Cake

  1. Preheat oven to 350 degrees F and prepare a 9×13″ pan, or two 9″ round pans by greasing and dusting with flour.
  2. In the bowl of your stand up mixer combine flour, sugar, cocoa, baking powder, baking soda and salt. Mix on low for about 30 seconds just until combined.
  3. Add milk, vegetable oil, eggs and vanilla. Mix on medium speed until batter is smooth.
  4. Once batter is smooth, reduce mixing speed to low and slowly, and might I add very carefully, pour boiling water into batter.
  5. Beat on high-speed for about a minute. The batter will be very thin, but be patient and let it do its magic!
  6. Pour cake batter into prepared baking pan(s).
  7. Bake at 350 degrees F for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let cool completely before frosting.

Frosting

  1. In a medium saucepan bring the cream and sugar to a boil over medium heat.
  2. Reduce heat to low to bring the mixture to a steady simmer for 6 minutes. Stir occasionally.
  3. In a separate bowl break the chocolate into pieces and add the butter, vanilla and salt.
  4. In a large bowl prepare an ice bath to place the medium bowl into.
  5. Pour cream mixture over chocolate mixture, let stand until butter and chocolate have melted, again stirring occasionally.
  6. Place chocolate mixture bowl into ice bath. ( Still in the bowl of course!!!!) Using a hand-held electric mixture beat the frosting until it becomes thick, glossy and smooth. This should take about 4 – 5 minutes.
  7. Use immediately.

This cake is a real mind blower… and I can’t encourage you enough to make this for any occasion…. literally, any occasion. That means PMS, Monday, a Doctors appointment, a birthday, Tuesday…. you name it. Talk about versatile.

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Happy Baking!

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Mom’s Carrot Cake

Hello all! The miserable humidity of summer has finally given way to the cold crisp air of Winter. I can finally bake without dying in my kitchen, and once again the holiday season is upon us… and I am inspired. Candy, cookies, bread and cakes! This is the best time of year, and the most fun in the kitchen. Tis the season for Butter.

For my comeback recipe I present you with my mothers Carrot Cake. It is simple, moist, delicious and elegant.This is the perfect fall or winter cake with so much flavor packed in it is hard to believe there are no secret ingredients. I do enjoy an element of surprise, but that might be best left in other areas of the house… 😉

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So, what you will need…

  • 2 C. All-Purpose Flour
  • 2 C. Granulated Sugar
  • 2 tsp. Salt
  • 2 tsp. Cinnamon
  • 1 tsp. Baking Soda
  • 1 tsp. Baking Powder
  • 1  1/2 C. Vegetable Oil
  • 4 Eggs, well beaten
  • 2 C. Carrots, peeled and finely grated

Cream Cheese Frosting

  • 1 Stick Butter, softened
  • 8 oz. Cream Cheese, softened
  • 1 lb Powdered Sugar
  • 2 tsp. Vanilla Extract

Here was my process…

  1. Preheat oven to 325 degrees F. Grease cake pan and set aside.
  2. Combine all dry ingredients.
  3. Add Vegetable Oil, Eggs and Carrots*Make sure to beat the eggs very well and to peel and finely grate the carrots.
  4. Mix all ingredients until very well combined and pour into prepared baking pan.
  5. Bake at 325 degrees F for 30 – 35 minutes or until cake tested comes out clean.
  6.  Let cake cool completely before frosting.
  7. Combine all ingredients for the frosting in mixing bowl. For the best and the fluffiest frosting use and electric mixer!

This cake is delicious and addicting. It is great for every occasion and you can dress it up any way you could ever dream of. This cake is as moist as cake could get without falling apart… it is a cake fit for the angels.

Nothing says ‘I love you’ like a cake. 😉

Happy Baking!