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Double Chocolate Cake
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By kml9876 | Published on Sunday January 13, 2008 | Categories: Cakes
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This recipe is from Family Circle http://www.parents.com/recipes/recipedetail.jsp?recipeId=R111616
Ingredients
Cake
- 4 ounces bittersweet chocolate
- 1 teaspoon vegetable oil
- 2 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 3/4 cup (1 1/2 sticks) of unsalted butter, softened
- 1 1/2 cups of sugar
- 4 eggs
- 2 teaspoons of vanilla extract
- 2 tablespoons of white vinegar
- 1 1/3 cups of milk
Frosting
- 1 bag (12 ounces) white chocolate chips
- 1 container (8 ounces) sour cream
- 1/2 cup (1 stick) unsalted butter, softened
- 3 cups of confectioners' sugar
- Chocolate curls to garnish (optional)
- Cake - Coat two 9 X 2-inch round baking pans with nonstick cooking spray. Line bottoms with waxed paper; spray paper. (Note I only greased the pans with shortening and flour. I did not use cooking spray or waxed paper.)
- Break up chocolate into a small microwave-safe bowl; add oil. Microwave on HIGH power for 1 minute; stir until smooth. If needed, heat an additional 15 seconds. Cool slightly.
- In medium-size bowl, mix flour, cocoa, baking soda, and salt. In large bowl, with mixer on medium speed, beat butter and sugar until fluffy, about three minutes. Add eggs, one at a time, beating after each. Beat in chocolate mixture and vanilla.
- Place vinegar in a 2-cup capacity measuring cup. Add milk and stir until well blended. On low speed, beat flour mixture into butter mixture, alternating with milk, beginning and ending with flour; beat 1 minute. Spread into pans.
- Bake at 350 degrees for 35 minutes or until toothpick inserted in center tests clean. Cool cakes in pans on wire racks 15 minutes. Turn cakes out onto racks; cool layers completely (about 2 hours).
- Prepare frosting: In large glass bowl, microwave white chocolate on 50% power for 1 minute; stir. Microwave another 30 seconds until melted and smooth. Let cool slightly.
- With mixer, beat in sour cream and butter until smooth. Refrigerate 10 minutes. On low speed, beat in sugar until blended; continue to beat until fluffy. If too soft, refrigerate 10 minutes. Spread 1 cup of frosting on top of one layer. Stack with second cake layer. Spread thin coating of frosting around side of cake. Refrigerate or freeze 15 minutes, until firm. Frost side and top with remaining frosting; garnish with curls, if desired. Refrigerate until set, 20 minutes.
I felt that this recipe didn't make enough frosting for a crumb coat and a nice layer on top of that. So I made a double batch of the frosting.
Per serving
567 calories; 30 g fat (18 g sat); 7 g protein; 71 g carbohyrate; 2 g fiber; 251 mg sodium; 107 mg cholesterol
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Article: Double Chocolate Cake
Categories: Cakes
Description: A deliciously different cake!
Tags:
Text: - 4 ounces bittersweet chocolate
- 1 teaspoon vegetable oil
- 2 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 3/4 cup (1 1/2 sticks) of unsalted butter, softened
- 1 1/2 cups of sugar
- 4 eggs
- 2 teaspoons of vanilla extract
- 2 tablespoons of white vinegar
- 1 1/3 cups of milk
- cake - coat two 9 x 2-inch round baking pans with nonstick cooking spray. line bottoms with waxed paper; spray paper. (note i only greased the pans with shortening and flour. i did not use cooking spray or waxed paper.)
- break up chocolate into a small microwave-safe bowl; add oil. microwave on high power for 1 minute; stir until smooth. if needed, heat an additional 15 seconds. cool slightly.
- in medium-size bowl, mix flour, cocoa, baking soda, and salt. in large bowl, with mixer on medium speed, beat butter and sugar until fluffy, about three minutes. add eggs, one at a time, beating after each. beat in chocolate mixture and vanilla.
- place vinegar in a 2-cup capacity measuring cup. add milk and stir until well blended. on low speed, beat flour mixture into butter mixture, alternating with milk, beginning and ending with flour; beat 1 minute. spread into pans.
- bake at 350 degrees for 35 minutes or until toothpick inserted in center tests clean. cool cakes in pans on wire racks 15 minutes. turn cakes out onto racks; cool layers completely (about 2 hours).
- prepare frosting: in large glass bowl, microwave white chocolate on 50% power for 1 minute; stir. microwave another 30 seconds until melted and smooth. let cool slightly.
- with mixer, beat in sour cream and butter until smooth. refrigerate 10 minutes. on low speed, beat in sugar until blended; continue to beat until fluffy. if too soft, refrigerate 10 minutes. spread 1 cup of frosting on top of one layer. stack with second cake layer. spread thin coating of frosting around side of cake. refrigerate or freeze 15 minutes, until firm. frost side and top with remaining frosting; garnish with curls, if desired. refrigerate until set, 20 minutes.
frosting
- 1 bag (12 ounces) white chocolate chips
- 1 container (8 ounces) sour cream
- 1/2 cup (1 stick) unsalted butter, softened
- 3 cups of confectioners' sugar
- chocolate curls to garnish (optional)
i felt that this recipe didn't make enough frosting for a crumb coat and a nice layer on top of that. so i made a double batch of the frosting.
cake
per serving
ingredients
567 calories; 30 g fat (18 g sat); 7 g protein; 71 g carbohyrate; 2 g fiber; 251 mg sodium; 107 mg cholesterol
this recipe is from family circle http://www.parents.com/recipes/recipedetail.jsp?recipeid=r111616
Relevant Website: http://www.parents.com/recipes/recipedetail.jsp?recipeId=R111616
Author: kml9876
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