When my six-year-old turned seven, when my three-year-old turned four, and when my forty-two-year-old turned forty-three, I made this cake. And, I’ve made it for almost any other special occasion or chocolate craving attack that happens in our family. It is the most delicious, chocolatey, fudgey cake with the most to-die-for chocolate frosting that I have ever had.
And, as I wrote in a previous post about this delicacy, I have had to limit the times per year that I make this cake, however, because the tire around my normally smallish waist is a direct result of eating it.
I could eat the whole thing.
Here are some important tips when you bake it…
1. Get cake pans whose sides are perpendicular to the bottom of the pan. Not the typical ones that are kind of leaning out on the sides.
2. Spray the pans and the parchment paper (once it’s in the pan, see below) with Pam spray for Baking. For Baking is the key word here.
3. Line the bottom of the pan with parchment paper or wax paper. Just trace the outside of the pan on the paper and cut out a circle. You’ll have to cut inside your traced circle to make sure it will fit inside.
4. Put the layers of cake, once cooked and out of the pan, in the freezer. For a day or a week. Just so long as it’s frozen solid. Then, and only then, frost it. Freezing it makes sure that the frosting won’t peel the top and sides of the cake off.
And, voila! It’s beautiful!………….as long as you adjust for high altitude….which I have now done. (If you live at low altitude, double the baking soda).
1 cup butter
1 3/4 cups sugar
1 cup and 1 Tbsp milk mixed with 2 Tbsp distilled white vinegar (takes the place of buttermilk, the milk will curdle…it’s supposed to. Don’t worry.)
1/2 cup unsweetened cocoa powder
2 1/2 all-purpose flour (I used hard red wheat that I ground in my grain mill)
3/4 tsp baking soda
1/2 tsp salt
1 cup boiling water
1. Preheat oven to 350 degrees F. Spray 2 layer cake pans with Pam and line the bottom with parchment paper. Spray parchment paper. Dust with flour.
2. Sift together the cocoa, flour, baking soda and salt. Set aside.
3. Cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Alternately beat in the flour mixture and the milk/vinegar mixture, mixing just until incorporated. Add the boiling water and beat for one full minute. Pour evenly into cake pans.
4. Bake in the preheated oven for 30-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. Run a knife along the edge of the cake to release it from the sides of the pan. Put a plate upside down on the top of the cake pan. Hold it together with the cake pan like a sandwich. Flip the whole thing over. The cake should come out in one piece onto the plate. Peel the parchment paper off. Repeat with the other cake pan. Wrap both cakes in saran wrap and freeze.
5. After frozen, remove from freezer and frost.
THIS IS THE BEST CHOCOLATE FROSTING RECIPE I’VE EVER TASTED!!!!!!!!!!!
1/2 cup butter
1/3 cup unsweetened cocoa powder
2 cups confectioners sugar
2 tbsp milk
1 cup hot fudge topping (Smuckers or something like it…but just not the generic. Trust me.)
1 tsp vanilla
1. Cream butter and shortening.
2. Sift cocoa and confectioners sugar and add to the creamed mixture. Mix together adding 1 Tbsp at a time of milk to keep the mixture smooth. Don’t add more that 1/4 cup of milk.
3. Add hot fudge topping and vanilla. Blend until smooth and creamy.
4. Try not to eat all of the frosting before you get it on the cake.
Don’t blame me for any health issues that may occur as a result of eating this cake. Just be thankful for the fact that you had the opportunity to eat it.
– The Goat Cheese Lady