Rich Chocolate Cake

Published August 10, 2012 by thepinkgourmet

My post today is a Chocolate Cake  I made for my parents 61st Anniversary!  My mom loves chocolate so I wanted a really rich cake to make her.  My dad will eat pretty much anything…  This cake was very rich but light.   It has wonderful chocolate specks in it.  I would say it lived up to its name.

Rich Chocolate Cake

source

Ingredients

Directions

Heat oven to 350°F. Coat two 8 x 2-in. round cake pans with nonstick spray. Line bottoms with wax paper; spray paper.

Pulse chocolate and the 11⁄2 cups sugar called for in batter in a food processor until chocolate is ground.

Beat butter, sugar, chocolate, baking powder and vanilla in a large bowl with mixer on high 3 minutes or until fluffy. Add eggs, 1 at a time, beating well after each. On low speed, beat in flour in 3 additions alternately with milk in 2 additions, just until blended, scraping sides of bowl as needed. Divide between prepared pans; spread evenly.

Bake 35 minutes or until a wooden pick inserted in center of cakes comes out clean. Cool in pans on a wire rack 10 minutes, invert on rack, remove paper and cool completely.

Buttercream: Beat butter and chocolate in a large bowl with mixer on medium speed until creamy. Beat in Marshmallow Fluff. When blended, beat in confectioners’ sugar and vanilla. Increase speed to high; beat 3 to 4 minutes until fluffy.

 Put 1 cake layer on a serving plate. Spread top with 1 cup frosting. Top with other cake layer. Frost sides, then top with remaining frosting.

Planning Tip: Wrapped cake layers can be refrigerated up to 1 week or frozen up to 2 months. Bring to room temperature before frosting. Frosted cake can be refrigerated up to 3 days.

Read more: http://www.kitchendaily.com/recipe/rich-chocolate-cake-82814/#ixzz23Aa1dzxe
The first thing you want to do is get out your cake pans.  I used heart-shaped ones since that is what I like but round ones are just fine.  I used parchment paper instead of wax paper to line mine.
              
This is the chocolate and sugar in the food processor.  I like the contrast of black and white here!  I actually used about 3 oz of dark chocolate and 3 oz of  dark chocolate with orange in it.
               
This is what it looks like when it gets mixed up.  You can see it sill has some chocolate specks in it.
In a large mixing bowl mix up the butter, chocolate  & sugar mixture, baking powder and vanilla until fluffy.
This is when you start mixing it up.
See how fluffy and light it looks!!
Now it is time to add the eggs.  You want to add them one at a time, mixing  well after each addition.
After adding the eggs you will add the flour and milk alternately and ending with the flour.
Mix on low unless you want flour all over the kitchen. 🙂
Same goes for the milk!!  Mix on low….
When it is completely mixed it should look something like this.
Pour into the cake pans and put in the oven for about 30-35  minutes.
When you take them out of the oven let them cool for about 5 minutes (the recipe says 10) and then take them out of  the pans.  Cool completely before putting the frosting on them.
When the cake is cool it is time to start making the frosting.  The first thing you need to do is cream the butter.
I did not use unsweetened baking chocolate like the recipe called for. I used two kinds of cocoa (regular and special dark).  I used about 1/2 cup of the regular and 1/4 of a cup of the special dark.
Mix the chocolate with the butter.
I did not use marshmallow fluff or creme.  I used about 1/4 cup of whipping cream instead.
Mix this up until creamy.
Next add the vanilla.
I then added about three cups of powdered sugar.  Mix well.
At this point you may need to add more powdered sugar or milk to get the right spreading consistency.
You are now ready to assemble the cake.  Put one layer on the cake plate/stand of your choice.  I turn this layer upside down on the cake plate/ stand.
            
Spread your frosting   over the first layer.  I usually go ahead and frost the top and sides.
          
Add the second layer right side up and finish frosting the cake.
As you can see I added some grated chocolate to the top.  You can never have too much chocolate!!!
Can you see the richness in this cake?  And look at those delicious specks of chocolate. The addition of the chocolate with the orange in it  was wonderful.  If you have never had orange and chocolate you should try it.  They go so well together.
I give this recipe plus out of 4……

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