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Name: Giant Chocolate Cake
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 25
Cuisine: american
Ingredients: FOR THE CAKE:; 1 1/8 cups unsweetened cocoa powder not dutch process; 3/4 cup Whole milk; 1 1/2 tsp Vanilla; 3 cups All purpose flour; 2 tsp Baking soda; Salt; 1 1/2 cups dark brown sugar; 1 1/2 cups Granulated sugar; 6 large Eggs; FOR THE FROSTING:; 5 ounces Unsweetened chocolate; 3/4 cup Unsalted butter; 1 cup Cream cheese whipped; 1 tsp Vanilla extract; 2 1/2 cups Confectioners Sugar

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INGREDIENTS

FOR THE CAKE:
1 1/8 cups unsweetened cocoa powder ; not dutch process
3/4 cup Whole milk
1 1/2 tsp Vanilla
3 cups All purpose flour
2 tsp Baking soda
Salt
1 1/2 cups dark brown sugar
1 1/2 cups Granulated sugar
6 large Eggs
FOR THE FROSTING:
5 ounces Unsweetened chocolate
3/4 cup Unsalted butter
1 cup Cream cheese ; whipped
1 tsp Vanilla extract
2 1/2 cups Confectioners Sugar

INSTRUCTIONS

Step 1

Heat the oven to 350 degrees. Butter two large 9x13 pans and line them with waxed or parchment paper. Butter the paper and dust the pans with cocoa. (on top of what is called for in recipe)

Step 2

Measure the cocoa powder into a bowl, and whisk in 1 1/2 cups of boiling water until it is smooth, dark and so glossy it reminds you of chocolate pudding. Whisk in the milk and vanilla. In another bowl, whisk the flour with the baking soda and 3/4 tsp. salt.

Step 3

Put the butter into the bowl of a stand mixer and beat in the sugars until is light, fluffy and the colour of coffee with cream (about 5 minutes). One at a time, add the eggs, beating for about 20 seconds after each before adding the next. On low speed, beat in the flour mixture in 3 batches and the cocoa mixture in 2, alternating flour-cocoa-flour-cocoa-flour.

Step 4

Pour half of the batter into each pan and smooth the tops. Bake in the middle of the oven until a tester comes out clean, 25-35 minutes. Let the pans rest on cooling racks for 2 minutes, then turn the cakes onto racks to cool completely before frosting.

Step 5

Make the frosting: Chop the chocolate and melt in in a double boiler. Let it cool so that you can comfortably put your finger in it. While it's cooling, mix the butter with the whipped cream cheese. Add the chocolate, the vanilla and a dash of salt, and mix in the confectioners sugar until it looks like frosting, at least 5 minutes. Assemble the cake, spreading about a third of the frosting on one of the cooled layers, then putting the second layer on top and frosting the assembled cake.

NOTES

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Giant Chocolate Cake

FOR THE CAKE:
1 1/8 cups unsweetened cocoa powder not dutch process
3/4 cup Whole milk
1 1/2 tsp Vanilla
3 cups All purpose flour
2 tsp Baking soda
 Salt
1 1/2 cups dark brown sugar
1 1/2 cups Granulated sugar
6 large Eggs
 FOR THE FROSTING:
5 ounces Unsweetened chocolate
3/4 cup Unsalted butter
1 cup Cream cheese whipped
1 tsp Vanilla extract
2 1/2 cups Confectioners Sugar

Step 1

Heat the oven to 350 degrees.  Butter two large 9x13 pans and line them with waxed or parchment paper.  Butter the paper and dust the pans with cocoa. (on top of what is called for in recipe)

Step 2

Measure the cocoa powder into a bowl, and whisk in 1 1/2 cups of boiling water until it is smooth, dark and so glossy it reminds you of chocolate pudding.  Whisk in the milk and vanilla.  In another bowl, whisk the flour with the baking soda and 3/4 tsp. salt.

Step 3

Put the butter into the bowl of a stand mixer and beat in the sugars until is light, fluffy and the colour of coffee with cream (about 5 minutes).  One at a time, add the eggs, beating for about 20 seconds after each before adding the next.  On low speed, beat in the flour mixture in 3 batches and the cocoa mixture in 2, alternating flour-cocoa-flour-cocoa-flour.

Step 4

Pour half of the batter into each pan and smooth the tops.  Bake in the middle of the oven until a tester comes out clean, 25-35 minutes.  Let the pans rest on cooling racks for 2 minutes, then turn the cakes onto racks to cool completely before frosting.

Step 5

Make the frosting:  Chop the chocolate and melt in in a double boiler.  Let it cool so that you can comfortably put your finger in it.  While it's cooling, mix the butter with the whipped cream cheese.  Add the chocolate, the vanilla and a dash of salt, and mix in the confectioners sugar until it looks like frosting, at least 5 minutes.  Assemble the cake, spreading about a third of the frosting on one of the cooled layers, then putting the second layer on top and frosting the assembled cake.

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Nutrition

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Serving Size: 1 Serving (128g)
Recipe Makes: 25 Servings

Calories: 492
Calories from Fat: 282 (57%)

Amt Per Serving		% DV

	Total Fat 31.3g	42 %
	Saturated Fat 18.6g	93 %
	Monounsaturated Fat 8.5g
	Polyunsanturated Fat 1.5g
Cholesterol 170.9mg		53 %
Sodium 183.5mg		6 %
Potassium 178.4mg		5 %
Total Carbohydrate 50.7g		15 %
	Dietary Fiber 2g	8 %
	Sugars, other 48.7g
Protein 6.7g		10 %
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.

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Calories per serving: 492

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