Friday, October 4, 2013
Chocolate cake is my favorite, and this one certainly delivered!
Three of the members of our Life Group have September birthdays so I decided to celebrate, and what better to celebrate with than a chocolate cake! This is a simple chocolate cake topped with dark chocolate ganache and chocolate buttercream frosting. It was AMAZING... so amazing that I "need" to make another one ASAP!!
The cake recipe and the buttercream recipe both called for unsweetened chocolate, but I didn't have any so I decided to use semi-sweet chocolate. As far as I'm concerned, the sweeter the better!
The buttercream turned out a little bit dry, which wasn't super pretty, but tasted great. I ended up covering it with ganache anyway. I didn't actually take a photo of the cake with my camera, but I did snap a "you're late and this is what you're missing" photo on my phone to send to one of the birthday girls! It's not the best picture, but here it is...
I knew I'd be short on time so I made the cake the night before and the frosting the day of.
By the way... this cake received great reviews from my guests!
KitchenAid Chocolate Cake:
2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shortening
1 cup milk
1 teaspoon vanilla
2 squares (1 oz each) unsweetened chocolate, melted (or semisweet chocolate)
Combine dry ingredients in mixer bowl. Add shortening, milk and vanilla. Mix on low speed about 1 minute. Scrape bowl. Add eggs and chocolate. Continue on low speed for 30 seconds. Beat on medium/high speed for about 1 minute.
Pour batter into two greased and floured 8 or 9-inch baking pans. Bake at 350 degrees F for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans. Cool completely on wire rack. Frost if desired.
KitchenAid Chocolate Buttercream Frosting:
1 cup butter, softened
2 tablespoons light corn syrup
4 cups powdered sugar
2 squares (1 oz each) unsweetened chocolate, melted (or semisweet)
Place butter in mixer bowl. Turn to medium speed and beat about 1 1/2 minutes, or until creamy. Stop and scrape bowl. Add corn syrup. Turn to low speed and mix well. Stop and scrape bowl.
Turn to stir speed. Gradually add powdered sugar, mixing until blended. Turn to medium speed and mix about 1 minute. Stop and scrape bowl. Turn to low speed. Slowly add melted chocolate and mix about 1 1/2 minutes. Stop and scrape bowl. Turn to medium speed and beat about 1 minute.
Dark Chocolate Ganache (from: Oysters and Pearls)
1 cup heavy whipping cream
1 cup dark chocolate pieces
1 tablespoon room temperature butter
Bring the cream to a simmer in a sauce pan. Be careful -- it's easy to scald it. Put the chocolate in a measuring cup or bowl. Pour the hot cream over the chocolate and let it sit for 5 minutes. Using a whisk, stir it up until creamy. Then add the room temperature butter and continue whisking. Let cool for a few minutes before using to drizzle over or ice anything.