When all you can think about is chocolate and cake . . . or chocolate in a cake, this is it! Decadence supreme. I promise.
2 extra large eggs, at room temp
2 cups sugar
½ cup Canola or vegetable oil
2 tsp vanilla extract
2 tsp baking soda
1 tsp baking powder
1 tsp salt
¾ cup Hershey’s cocoa powder
1 cup buttermilk (you can use a few TBSP of white vinegar in a cup, then fill the cup with milk)
1 cup brewed coffee (hot)
1 ¾ cups AP flour
NOTE: You will NOT taste the coffee in the finished cake. It merely enhances it. If you have leftover coffee, that’s fine. Just pop it into the microwave to heat it.
Grease three 9” round pans and dust with a little cocoa powder. Set aside. Preheat oven to 350°F
In mixer bowl, beat eggs, sugar, oil and vanilla. Add soda, powder, salt, cocoa powder and mix.
Add buttermilk, coffee and flour. Mix well.
Bake at 350°F for 25 – 30 minutes, using toothpick test to check for doneness. Cool in pans for ten minutes, and then remove. Cool completely and frost with Tika’s frosting.
The cake recipe has been adapted from Hershey’s Perfect Chocolate Cake. The frosting recipe is Tika’s.
TIKA’S PERFECT FROSTING (This recipe is for a triple layer cake and enough for decorations on top and sides of cake). It starts out as vanilla so you can frost between the cake layers with a white frosting.
NO MESS FROSTING INSTRUCTIONS: Tear off a sheet of wax paper so there is enough to hang over your serving dish by a couple of inches. Cut the paper into quarters and lay on the plate so it overhangs the dish. Place the first cake layer on top and frost the top only. Continue with second and third layers.
When the cake is all decorated, slowly pull each piece of wax paper out. Ta da! Clean plate with no frosting goobers or cake crumbs on it.
4 OZ cream cheese, softened
5 TBSP butter
½ tsp salt
2 tsp vanilla extract
1/3 cup milk
7 cups confectioner’s sugar
Beat cream cheese and butter until fluffy. Add salt, vanilla, milk and confectioner’s sugar. Beat until light and fluffy. Frost between the layers.
TO CHANGE TO CHOCOLATE NOW:
1 CUP Hershey’s cocoa powder
2 TBSP butter
¼ cup milk
½ cup confectioner’s sugar
Add all ingredients to vanilla frosting and beat well. Frost sides and top of cake. Remaining frosting will make decorations.
NOTE: This is one of my never measure recipes. I did measure this time, so I could write it down for you. If the consistency is too dry, add another TBSP milk. If it’s too wimpy and limpy, add another TBSP cocoa powder. It should be nice and fluffy.
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By Tika for CHEW WANNA EAT? © 2016