Thursday, May 13, 2010

Fawn's Birthday Cake - Dark Chocolate Cake with Chocolate Frosting

This is the second to last of April/May birthday cake posts! I have 2 more cakes to make, but one of them is the same as Matt's.

For her birthday, Fawn requested anything but white cake. Ok, done. This chocolate cake was rich and dark and wonderful. And, I finally was able to perfect my chocolatey frosting recipe. I love this frosting - it's sweet enough to be frosting, yet deeply chocolate enough to satisfy a chocolate lover.

The cake recipe originated from Hershey's Deep Dark Chocolate Cake recipe. I have modified it quite a bit. The frosting is something I have been playing with for quite a while, since most powdered sugar frostings just aren't chocolatey enough for me. This one, however, is. It is a little soft, but it has just wonderful flavor.

Deep Chocolate Cake

2 cups sugar
1 3/4 cups all purpose flour
3/4 cup dutch processed cocoa
1 1/2 t. baking soda
2 t. baking powder
1/2 t. salt
2 eggs
1 cup milk or half and half
1/2 cup butter
2/3 cup boiling water
1/3 cup coffee
2 t. vanilla

Heat oven to 350. In a medium bowl, mix boiling water and coffee with the cocoa and butter. Set aside. Stir together flour, sugar, baking soda, baking powder, and salt. Add eggs, milk, and vanilla and mix until no lumps remain. Add chocolate mixture and whisk until a smooth even consistency. Batter will be very thin.

Pour into 13x9x2 prepared baking pan (butter and cocoa or parchment). Bake 35-40 minutes, until pick comes out clean. Do not overbake. Cool 10 minutes, then remove from pan and cool on wire racks. Frost with Chocolatey Frosting

Chocolatey Frosting

1/4 c. cream
3 oz. bittersweet chocolate, cut in small pieces (I use Sharfen Berger, calebaut, or ghiradelli)
4 cups powdered sugar
1/4 c. dutch processed cocoa
2 t. vanilla
1 T. coffee
2/3 c. butter

Heat cream and pour over bittersweet chocolate. Stir until melted and even in consistency. Let cool to close to room temperature. Pour all ingredients in a bowl and whisk with a whisk attachment until frosting is light and fluffy. If frosting is too runny, add more powdered sugar, 1/4 cup at a time until desired consistency. If frosting is too stiff, add 1 T. cream at a time, and mix until desired consistency.

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