Friday, October 28, 2011

Happy Birthday Chocolate Cake w/ Chocolate Buttercream Frosting

My baby girl just turned 4!  I can't believe it!  She is growing up so fast and as wonderful as it is to see her growing and exploring the world and making friends, it is bittersweet as she isn't my itty bitty tiny baby anymore.  She is a bit spoiled I must say.  We brought cupcakes and party stuff to her school for a party, the next day we went to Disneyland Tokyo, and the following day we invited her best friend over and did cake and presents.  

She wanted a pony cake and requested chocolate cake with chocolate frosting.  That's my girl, chocolate, chocolate and more chocolate.  I made the cake up and thought it was too plain so decided to make some pink and purple splatters to give it more color.  Not the best idea, especially last minute.  My splatters melted because it was too hot and humid here and they were a bit runny but in my head it seemed like such a cute idea.  But the cake tasted amazing and she loved it.  That's all that matters.  This frosting is probably the best chocolate frosting I've ever made and I think this cake recipe will be my new "go to".  It was unbelievably rich and that's what I like.  I did double the recipe when I made it because I needed 4 cakes for the cake I was making but this recipe below makes two standard 9-inch cakes.   

Chocolate Cake

1 3/4 c. all-purpose flour
2 c. sugar
3/4 c. cocoa powder
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
1 teaspoon vanilla
1 cup boiling water
Birthday Girl!

Preheat oven to 350 degrees. Prepare two 9-inch cake pans by rubbing with butter, sprinkling with flour and tapping out extra. In a large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Mix together with a wooden spoon then set aside. In small bowl combine eggs, milk, oil and vanilla. Beat well with hand mixer. Slowly add boiling water and mix. Add wet ingredients to flour mixture and fold and stir until smooth. Pour batter into pans, dividing evenly. Bake for 30-35 minutes. Remove cake from pans and cool on racks.

Chocolate Buttercream Frosting

Peyton in front of Goofy's house.
1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine, softened
3/4 cup cocoa or three 1 oz. unsweetened chocolate squares, melted
1 tsp. vanilla extract
4 cups sifted confectioners' sugar (approximately 1 lb.)
3-4 tablespoons milk

Makes about 3 c. frosting 

In large bowl, cream shortening and butter with electric mixer. Add cocoa and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

This is a Wilton frosting recipe and I believe an Ina Garten chocolate cake recipe but I had it written down from a while ago so can't be positive. 

My Cinderella

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