So I have started a new tradition in our house this year. Every Sunday I always make a yummy dessert for us to share while we play games or watch a Disney movie. This year I have decided to make a NEW dessert each week to expand our choices. So far, the recipes I have tried have been amazing. This chocolate cake recipe was a huge hit at my house. Even my husband, who does not like dessert ate two pieces and finished the cake on Tuesday. The cake is extremely moist and the cream cheese frosting is a nice change to the sweet buttercream I usually add to my cakes. I hope you and your family enjoy this cake as much as mine did!
CAKE
2 cups granulated sugar
5 ounces unsweetened chocolate
½ cup butter
1 cup water
1 cup buttermilk
2 eggs
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons vanilla extract
2 cups granulated sugar
5 ounces unsweetened chocolate
½ cup butter
1 cup water
1 cup buttermilk
2 eggs
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons vanilla extract
CHOCOLATE-CREAM CHEESE FROSTING:
8 ounces cream cheese, room temperature
1/4 cup butter, room temperature
3 cups powdered sugar
1/4 to 1/3 cup unsweetened cocoa powder (depending on how chocolatey you want it)
¼ teaspoon salt
2 teaspoons vanilla extract
8 ounces cream cheese, room temperature
1/4 cup butter, room temperature
3 cups powdered sugar
1/4 to 1/3 cup unsweetened cocoa powder (depending on how chocolatey you want it)
¼ teaspoon salt
2 teaspoons vanilla extract
Directions:
CAKE:
Preheat oven to 375 degrees F. Grease a 9×13-inch baking pan with non-stick cooking spray.
In a medium saucepan, stir together the sugar, unsweetened chocolate, butter and water, cook over medium heat and stir occasionally until all of the ingredients are completely melted together. Remove from the heat and let cool slightly, about 10 minutes.
Whisk together the flour, baking soda, baking powder and salt, set aside. To the slightly cooled chocolate mixture, whisk in the buttermilk and eggs. Whisk in the dry ingredients gently. When mixture is smooth, add the vanilla and stir briefly to blend.
Pour the batter into the prepared pan and spread into an even layer. Bake until a toothpick inserted in the center comes out clean, about 25 to 35 minutes. Let cake to cool completely before frosting.FROSTING:
Using an electric stand (or hand) mixer, beat together the cream cheese and butter on medium-high speed until creamy, about 3 minutes, scrape down the bowl as needed. Add powdered sugar, cocoa, salt and vanilla. Mix on low speed until well combined, then increase speed to medium high and mix until smooth.
Spread the frosting evenly over the top of the cake. I like to keep this cake stored in the fridge because of the cream cheese frosting and take it out about 20-30 minutes before serving.
CAKE:
Preheat oven to 375 degrees F. Grease a 9×13-inch baking pan with non-stick cooking spray.
In a medium saucepan, stir together the sugar, unsweetened chocolate, butter and water, cook over medium heat and stir occasionally until all of the ingredients are completely melted together. Remove from the heat and let cool slightly, about 10 minutes.
Whisk together the flour, baking soda, baking powder and salt, set aside. To the slightly cooled chocolate mixture, whisk in the buttermilk and eggs. Whisk in the dry ingredients gently. When mixture is smooth, add the vanilla and stir briefly to blend.
Pour the batter into the prepared pan and spread into an even layer. Bake until a toothpick inserted in the center comes out clean, about 25 to 35 minutes. Let cake to cool completely before frosting.FROSTING:
Using an electric stand (or hand) mixer, beat together the cream cheese and butter on medium-high speed until creamy, about 3 minutes, scrape down the bowl as needed. Add powdered sugar, cocoa, salt and vanilla. Mix on low speed until well combined, then increase speed to medium high and mix until smooth.
Spread the frosting evenly over the top of the cake. I like to keep this cake stored in the fridge because of the cream cheese frosting and take it out about 20-30 minutes before serving.
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