“All I want is chocolate cake with chocolate frosting and vanilla ice cream!!!”
yada yada yada. This is what I’ve been hearing from my mother since her birthday on October 17th.
And unfortunately, I have not had time to make one! This is due to the fact that I have had a regatta every single weekend in October. I haven’t had a second to breath (or blog)!
Luckily, things are now calming down as the fall season is coming to a close. Unfortunately, that means winter season is beginning…but that’s getting ahead of myself! Today, I had time to make my mom a chocolate cake with chocolate frosting. The best part is, is that this cake is stupid easy to make. You literally throw all the ingredients in a bowl, bake it, and boom it’s done. This cake is extremely moist; it soaks in all of the frosting and ice cream. It’s the perfect cake for birthdays or dinner parties because it tastes complicated, but it’s so simple!
Cake recipe from Hershey’s Chocolate Cookbook
Hershey’s “Perfectly Chocolate” Chocolate Cake
- 2 cups sugar
- 1 3/4 cups all purpose flour
- 3/4 cup cocoa
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 eggs
- 1 cup milk
- 1/2 cup veggie oil
- 2 tsp vanilla extract
- 1 cup boiling water
Preheat oven to 350 F. Grase and flour two 9 inch round baking pans.
Stir together sugar, flour, cocoa, baking powder, baking soda, and salt in LARGE bowl. Add eggs, milk, oil, and vanilla. Beat on medium speed of mixer for about 2 minutes. Stir in the boiling water. The batter will be really thin, but don’t worry! It’s supposed to be like that. Pour the batter evenly into the prepared pans.
Bake 30-35 minutes or until a toothpick/knife inserted into the centers comes out clean. Cool for 10 minutes in pans, then flip onto wire racks. COOL COMPLETELY BEFORE FROSTING.
Chocolate buttercream frosting- from Magnolia’s Bakery (and found on Baking Up Chaos blog- link below!)
- 1 1/2 cups (3 sticks) unsalted butter, softened
- 2 tablespoons milk
- 9 ounces semisweet chocolate, melted and cooled to room temperature
- 1 teaspoon vanilla extract
- 2 1/4 cups confectioners’ sugar, more or less. Depends on how thick/sweet you want your frosting
First, melt the chocolate by assembling a double boiler. Heat on low until chocolate is smooth and creamy; about 8 minutes. Keep an eye on it so the chocolate doesn’t burn! In a large bowl, beat the butter until creamy. Add the milk, beat until well incorporated. Add the chocolate (MAKE SURE IT IS ROOM TEMPERATURE. Otherwise it will melt the butter and you will have chocolate buttercream soup!), mix until chocolate is evenly distributed. Add vanilla extract and beat. Then, add the confectioners sugar- GRADUALLY. I used about 2 cups, but it honestly varies with desired consistency. Once all of the sugar is mixed in, assemble the cake and add vanilla ice cream and you have yourself dinner for the next three days!
Here’s the link to “Baking Up Chaos”