The Ultimate Chocolate Cake

Have I mentioned that I have a sweet tooth?

Sweet teeth?

Sugar coursing through my veins.

In case you hadn’t noticed – this is not a blog for those with willpower.

This is a blog for those that want to try new things and enjoy every scrumptious, calorie-ridden morsel!

Viva – elastic waistbands!

I was surfing Pinterest and I found a delicious-looking chocolate cake.
It just so happened it was a chocolate cake kind of day (like most days), so I gave it a whirl.

Let me tell you – the author does not lie – I don’t think I have ever had a more delicious, rich, decadent, scrumptious piece of cake EVER.

Truly.

EV-ER

chocolate cake with a slice taken out - side view



The original recipe is from “Crunchy, Creamy, Sweet” and you can find it here.

I’ve made a couple of minor alterations below;

You will need:

  • 3 cups cake flour
  • 2 cups granulated sugar
  • 2 tsp baking soda
  • 2/3 cup cocoa powder
  • 1 cup canola oil
  • 2 cups water
  • 2 tsp vanilla extract
  • 2 tbsp apple cider vinegar  (this ingredient threw me, but trust me this cake is spectacular!)

Directions:

  • Preheat oven to 350 degrees farenheit
  • Line two 9″ pans with parchment paper (or two cupcake pans with liners)
  • Whisk together the dry ingredients (flour, sugar, baking soda and cocoa), then set aside.
mixing bowl filled with dry ingredients
  • In a separate bowl, whisk together the liquid ingredients
mixing bowl with wet ingredients
  • Add dry ingredients to the wet and stir until smooth
  • Pour the batter into the prepared pans  (I needed cupcakes to take to school for Madison’s birthday)
cake batter poured into muffin tin

 

  • Bake:   two 9″ pans for 25 – 30 minutes, or cupcakes ~20 minutes  (or until a knife dipped into the centre comes out clean)
  • Cool completely before frosting
baked cupcakes cooking


For the icing

You will need:

  • 5 oz semi-sweet chocolate chipits (or chocolate bars if you like)
  • 5 tbsp butter
  • 1 tbsp corn syrup
  • 1 tsp vanilla extract
  • 1/2 cup sour cream
  • 2 1/2 cups icing sugar

Directions:

  • In a double-boiler melt the butter
melting chocolate chipits in a double boiler

 

  • Add the chocolate as soon as the butter is melted and stir often until the chocolate is melted
  • Remove from heat and let cool to room temperature
  • Add corn syrup and vanilla to the chocolate mixture.  Mix in well
  • Mix in the sour cream
  • Sift in 1 cup of icing sugar at a time and mix well
  • Add 1tbsp heavy cream (or milk) if the frosting seems too stiff
  • Frost
chocolate cupcakes iced with chocolate icing
  • Eat!
captioned photograph of iced chocolate cupcake





  
Have a great one!

Linked to:

Between Naps on the Porch

2015-01-28T19:59:52-04:00April 13th, 2014|Uncategorised|0 Comments

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