July 17, 2012

Death By Chocolate Cake

An attorney that I work with asked me months ago to make her husband's birthday cake. Her husband has requested a "perfect, moist, chocolate cake with chocolate icing" for years on end for his birthday and has yet to find it. Now it's my turn up at bat. Eeeek! :-/ PRESSURE!!

BUT... I really, honestly think this is going to satisfy his request! This cake is so insanely good I am finding it hard to come up with adequate words to describe it. It's rich and chocolately and moist and.... awesome! The frosting is also pretty much the perfect chocolate frosting.  I'll let you know what her husband says about the cake :)

 Death By Chocolate Cake
makes one 3-layer 6" cake
serves 6-8
courtest of My Baking Addiction


2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder (I used Hershey's Special Dark cocoa powder)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
2 eggs
1 cup buttermilk
1 cup strong black coffee (I bought a cup at 7-11)
1/2 cup vegetable oil
2 teaspoons vanilla extract


1. Heat oven to 350°F. Grease and flour three 6-inch round baking pans or one 13x9x2-inch baking pan. Set aside.

2. In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer, combine the sugar, flour, cocoa, baking soda, baking powder. Mix on low until dry ingredients are thoroughly combined. Add eggs, buttermilk, coffee, oil and vanilla. Beat on medium speed for about two minutes; the batter will be thin. Pour batter evenly into prepared pans.

3. Bake in preheated oven for 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

4. Frost as desired.

Chocolate Buttercream Frosting
makes appx. 3 cups frosting
adapted from Savory Sweet Life


1 cup unsalted butter (2 sticks or 1/2 pound), softened (but not melted!)
3 cups confectioners (powdered) sugar
3/4 cup cocoa powder (I used Hershey's Special Dark cocoa powder)
1/2 teaspoon table salt
2 teaspoons vanilla extract
2-4 tablespoons milk or heavy cream

Cream butter for a few minutes in a mixer with the paddle attachment on medium speed. Turn off the mixer. Sift 3 cups powdered sugar and cocoa into the mixing bowl. Turn your mixer on the lowest speed (so the dry ingredients do not blow everywhere) until the sugar and cocoa are absorbed by the butter. Increase mixer speed to medium and add vanilla extract, salt, and milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional milk 1 tablespoon at a time.
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