Fallen Souffle

I had another none of my lingering cravings on Thursday afternoon, this one for chocolate cake. It probably had something to do with the fact that I was browsing my new addictive site, Cake Central. So after notifying Evan that I felt like making a cake, he informed me that he felt like eating cake. As so it started.

Wouldn’t you know after making a cake from scratch then whipping a sinfully creamy icing I had no desire to eat any of it. I gave Evan a large chunk after his softball game and I just had a bite. Though between him and the reaction from my co-workers I think these recipes are a winner. I do think this cake is better after sitting for a few days. The intense sweetness mellows a bit and it is really enjoyable while still staying super moist.

Dark Chocolate Cake
2 cups granulated sugar
1 3/4 cups flour
3/4 cups cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water

1. Heat oven to 350 degrees F
2. Grease and flour two 9in pans or one 13×9in pan
3. In a large mixing bowl, stir together dry ingredients
4. Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes
5. Stir in boiling water (batter will be thin). Pour into pans
6. Bake until toothpick inserted in center comes out clean about 35 minutes
7. Cool 10 minutes; remove from pans to wire racks

Chocolate Decorator’s Buttercream
1 cup unsalted butter, softened (you could also use a mix if butter and shortening if you need it to hold up better)
2 squares unsweetened chocolate
2 T. light corn syrup
1 lb. Domino powdered sugar
2-4 T. lowfat milk

1.Place butter in mixer with paddle attachment. Beat for about 2 minutes until very creamy.
2. Melt chocolate in microwave or over double boiler. Stir in corn syrup.
3.Add chocolate mixture to mixer bowl, and process for about a minute, on low speed, until butter and chocolate are mixed well. Speed up mixer to 4 and add powdered sugar slowly. When fully incorporated, stop mixer and scrape bowl. Whip frosting again, and add milk until of desired consistency. You may or may not need to use all of the milk, depending on humidity.

If you enjoyed this post, make sure you subscribe to my RSS feed!

This entry was posted on Friday, September 8th, 2006 at 10:48 am and is filed under Cakes and Frosting. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.