This is the best chocolate cake you will ever find... I promise
To make the cake: Preheat the oven to 350 degrees F. Oil 3 (10-inch) cake pans ( or 2 regular cake pans and a cupcake pan) and line the bottom with parchment paper . Alternately, grease the pans with crisco or shortening then flour them. IMPORTANT! Do not skip the parchment paper! The cake WILL stick to the pans!
In the bowl of an electric mixer, combine the brown sugar and oil. Turn on the mixer to a low speed and mix in the eggs. Let the sugar, oil, and eggs mix while sifting together the flour, baking powder, soda, and salt in a separate bowl. Set this mixture aside.
In another small bowl, mix the vanilla into the milk and set this aside as well. Bring the water to a boil and pour over the cocoa and whisk it until it is smooth. To the egg mixture, alternately add the flour mixture and the milk mixture beginning and ending with flour. With the mixer off, scrape down the sides of the bowl after each addition. With the mixture at a low speed add the cocoa. Scrape down the sides of the bowl and pour this mixture into the prepared cake pans. Bake the cake for approximately 20 minutes or until tester comes out clean. When cake layers have cooled, remove from pans and refrigerate until cold.
To make the frosting: In an electric mixing bowl place the soft butter/cream cheese and beat it on a low speed while adding powdered sugar. When all the sugar is mixed in, turn off the mixer and scrape down the sides of the bowl. Add in the vanilla and let the mixer beat for 5 to 7 minutes on a medium speed. Fill and frost the cake and refrigerate it for 10 to 20 minutes to set up the frosting.
This recipe was from Food Network, but was changed according to likes, mishaps, etc.
Read more at: http://www.foodnetwork.com/recipes/40-a-day/chocolate-fudge-cake-with-vanilla-buttercream-frosting-and-chocolate-ganache-glaze-recipe/index.html?oc=linkback
You MUST follow this recipe exactly as stated for the perfect results, if done so, it should turn out perfectly every time. If not, you will notice it isn't exactly prefect. Also, for decorators, you might want to double the frosting or so for decoration.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (703g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 2534 | ||
Calories from Fat: 1522 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 169.1g | 226 % | |
Saturated Fat 90.3g | 451 % | |
Monounsaturated Fat 54.6g | ||
Polyunsanturated Fat 13.4g | ||
Cholesterol 465.4mg | 143 % | |
Sodium 24029.8mg | 829 % | |
Potassium 815.5mg | 21 % | |
Total Carbohydrate 252.2g | 74 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 251.6g | ||
Protein 12.6g | 18 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2534
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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