We have our favorite guest blogger today, my cousin Jen! Thanks for filling in!
Thank you to Sundays with Liz for the opportunity to be a guest blogger. I saw this recipe on Facebook a few weeks ago and have wanted to make it ever since. I had the chance yesterday as we were going to a picnic and I offered to bring dessert. This recipe is from iambaker.net and is easy but does take some time for cooling. Everyone enjoyed the cake and said it tasted like a Ding Dong, I was also told it tasted like a Bumpy Cake. My only word of advice is to use a large cake plate as the ganache ran off my smaller plate all over the counter. I just placed the small plate on a large plate and it looked great. We will make this again.
Chocolate Cake Ingredients
- 1 3/4 cups (210g) all-purpose flour
- 2 teaspoons pure vanilla extract
- 2 extra-large eggs, at room temperature
- 1/2 cup (112g) vegetable oil
- 1 cup (240g) buttermilk
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 3/4 cup (90g) good unsweetened cocoa powder
- 2 cups (400g) sugar
- 1 cup (237g) freshly brewed hot coffee (I don't drink coffee so I bought one at 7-11)
- Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl and mix until combined.
- In another bowl, combine the buttermilk, oil, eggs, and vanilla.
- With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes at 350, until a cake tester comes out clean.
- Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
- 5 tablespoons all-purpose flour
- 1 cup whole milk
- 1 teaspoon vanilla
- 1 cup (226g) butter
- 1 cup granulated sugar
- Pour cold milk into a small saucepan. Before turning on the heat, whisk in flour so no lumps remain.
- Turn heat on to medium-low and heat until mixture is thick, like a roux, stirring the whole time.
- Remove from heat, stir in vanilla and let cool completely.
- Cream together butter and sugar on medium-high speed, until fluffy, about 8 minutes.
- Add in the milk mixture and beat again until mixture resembles a whipped cream.
- 16 ounces semi-sweet chocolate, chopped fine (can use milk chocolate)
- 16 ounces (2 cups) heavy cream, room temperature
- Heat the heavy cream in a quart-sized, microwavable container and microwave for 3 to 4 minutes on high, or until it just begins to simmer. Be careful not to allow the cream to boil over. Pour the cream over the chopped chocolate and let stand for 2 minutes.
- Whisk the frosting until smooth.
- Poor over the cake
Looks amazing! Wish I had a piece!