Chocolate Butter Cake. It’s a keeper.
Chocolate Butter Cake with Chocolate Butter Frosting
Oh, this is a good cake! If you are in the market for a delicious go-to recipe for chocolate cake, look no further. This cake is dark and rich and covered with a smooth and creamy frosting. It’s a no-brainer. Just be sure you have a really tall glass of milk to go along with it because you’re going to need it.
I love the Joy of Baking website, which is where I found the recipe for this cake. They explain techniques and ingredients so well that you almost feel like you’re getting a cooking lesson when you read one of their recipes. And so far, they haven’t failed me. This cake is no exception. It is downright decadent, and totally worth the time it takes to make.
Recipe: Chocolate Butter Cake
4 oz. unsweetened chocolate, chopped
1/3 c. unsweetened cocoa powder (not Dutch-processed)
1 c. boiling water
2 1/4 c. all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 c. unsalted butter, room temperature
2 c. granulated white sugar
3 large eggs
2 tsp. pure vanilla extract
1 c. milk
Preheat oven to 350 degrees and place rack in center of oven. Butter, or spray with non-stick vegetable spray, and line with parchment paper, two 9 inch round baking pans. Set aside.
In a heatproof bowl, place the chopped unsweetened chocolate and cocoa powder. Pour the boiling water over the chocolate and cocoa powder and stir until they have melted. Set aside to cool while you make the batter.
In a separate bowl, whisk to combine the flour, baking powder, baking soda, and salt. Set aside.
In the bowl of your electric mixer, or with a hand mixer, cream the butter. Gradually add the sugar and continue beating until the mixture is fluffy. (This will take about 3-5 minutes.) Add the eggs, one at a time, mixing well after each addition. Add the vanilla extract and melted chocolate mixture and beat to combine.
Add the milk and flour mixtures in three additions, beginning and ending with the flour mixture. Beat only until the ingredients are incorporated.
Divide the batter evenly between the two prepared pans and smooth the tops. Bake for about 35-40 minutes or until a toothpick inserted in the center comes out clean and the top springs back when lightly pressed. Remove from oven and plalce on a wire rack to cool for 10 mins. Butter or lightly spray rack first with cooking spray to prevent cakes from sticking. Cool cakes completely before frosting.
Recipe: Chocolate Butter Frosting
5 oz. unsweetened chocolate, chopped
1/3 c. milk
1/2 c. unsalted butter, softened and cut into pieces
4 c. powdered sugar, sifted
1/8 tsp. salt
2 tsp. pure vanilla extract
Melt the chopped chocolate in a heatproof bowl over a saucepan of simmering water. Remove from heat and let cool. Place melted chocolate, milk, powdered sugar, salt and vanilla in the bowl of your electric mixer with a paddle attachment, or use a hand mixer. Add the pieces of softened butter and beat on low speed for about 2 minutes. When the frosting starts to come together, increase the speed to medium and beat for 2-3 minutes or until smooth. Scrape down sides of bowl and beat on high for 1-2 minutes or until it is of spreading consistency. If necessary, add more milk or sugar.