Sunday, August 16, 2009

Chocolate Cake

 This cake is so rich, but at the same time, its not a very dense cake so it helps balance it out. The batter seemed a bit thin when I poured it into the pans, but turned out to be the perfect consistency.

2 cups flour
2 cups sugar
1 1/3 cups cocoa powder
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 eggs
1 cup buttermilk
1 cup strong coffee
1/2 cup canola oil
1 tsp. vanilla extract
1/2 cup Disaronno amaretto liqueur

Combine all of the wet ingredients. Next add the flour, baking soda, baking powder salt and sugar to the mix and blend well. Pour the batter into two 8" round pans and bake at 350 degrees for 40 minutes. Once baked, transfer to a cooling rack. With a pastry brush, lightly brush the liqueur over the cake and allow it to seep in.

For the Chocolate Frosting:
2 sticks butter
1 8 oz. bar cream cheese
4 cups powdered sugar
1 cup cocoa powder
1/3 cup half and half
1 tsp. vanilla

Bring the cream cheese and butter to room temperature. Blend well with an electric mixer. Begin to add the powdered sugar in batches. Add the half & half and vanilla extract. Lastly, add the cocoa powder and combine well.

Once the cakes are cooled, place on your cake plate and frost to your liking. I wanted a more rustic looking cake so I just frosting the middle and top layer.

1 comment:

Holli said...

Dear God in heaven that cake looks SO good! I love your blog... :)

Thanks for the welcome to Texas, I appreaciate that. I'm very glad to have left Ohio (not a fan of that freezing cold being from CA) and I love Texas so far. It will be much better once we get settled in and are able to make some friends here!

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