Monday, May 16, 2011

Chocolate Cake


My new favorite Chocolate Cake




by Michelle Haines






Found this recipe when I was looking for a quick and easy cake (that I already had all the ingredents for) to make for small group. This turned out amazing. Very moist, even after being in the fridge! And you can really taste the chocolate because it is not overpoweringly sweet. Of course I changed tons of it, so here is my version:

Butter & flour for the pans

1 3/4 Bob's Red Mill Organic White Flour

3/4 Cup Dagoba Unsweetened Drinking Chocolate (has tiny little chocolate chips in it. AMAZING) or 3/4 cup of unsweetened cocoa powder.

1/2 Cup Organic Sugar

1/2 Cup Organic Brown Sugar (NOT packed)

1 1/2 Tsp. Baking Soda

1/2 Tsp. Baking Powder (Non GMO & Aluminum Free)

1/2 Tsp. Sea Salt

1 Cup Whole Milk

1/2 Cup Light Olive Oil

2 Large Eggs

2 Tsp. Pure Vanilla Extract

3/4 Cup Boiling Water

1 1/2 Cups Heavy Cream

1/2 Sour Cream

1/4 Organic Powdered Sugar

Coconut Flakes

1. Preheat the oven to 350. Butter two 8x2 round cake pans. Line the bottoms with unbleached parchment paper. Butter the paper and dust with flour.

2. In a large bowl, whisk together the flour, powdered drinking chocolate, sugars, baking soda, baking powder and salt. In a large measuring cup or bowl, whisk together the milk, oil, eggs and vanilla. Add the wet ingredients to the dry ingredients and mix until fully incorporated.

3. Add the boiling water to the batter and mix well to combine. The batter will be very thin. Divide the batter between the two pans and bake until a toothpick inserted in the center comes out clean, about 35 to 40 minutes. Let cool for 10 minutes in the pan before transferring to a wire rack to cool completely.

4. Once the cakes are cool, in the bowl of an electric mixer fitted with a whisk attachment, beat the heavy cream, sour cream and powdered sugar until stiff peaks form. Place one of the cakes on a platter and frost. Place the other cake on top and frost completely. Gently pat the coconut flakes all over the cake. Serve immediately or refrigerate up to 2 days.

**Being the huge chocolate lover that I am, I also grate some dark chocolate and sprinkle that on the top too. Looks all fancy.

** You can also turn these into cupcakes. Makes about 18 cupcakes. But I can't remember how long I baked them when I made them into cupcakes for Mya's birthday. The batter doesn't rise a lot, so if you are doing cupcakes, fill them all the way up.


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