December 9, 2009

{recipe} Dark Chocolate Cake

I have become the designated baker at work. It started when I had a craving for cookies one day in September, so I whipped up a batch. Then I didn't need 3 dozen cookies lying around my apartment, so I brought a bunch in to work. From there, I was asked to bring cookies to a coworker's baby shower, and now I make a cake for each person's birthday party. That brings us to this cake.

I'm not a big dark chocolate fan myself, but this was dang good. And super-duper easy to make too - a 'one bowl' cake!  It was also my first attempt at making a layer cake.  Not too hard!  I didn't cut down the tops of the cakes to make them flat, because I didn't want to 'waste' that cake!  It would have been easier to frost if I had though.  Next time.


2 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1 cup cold brewed coffee
1 cup milk
1/2 cup vegetable oil
2 teaspoons vinegar

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan (I used two 9" rounds).   In a large bowl, combine the flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center and pour in the eggs, coffee, milk, oil and vinegar. Mix until smooth, batter will be thin. Pour into prepared pan.  Bake in the preheated oven for 35 to 40 minutes (9" rounds took about 28 min.), or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. 

Nutritional Information:
Amount Per Serving
Calories: 320
Total Fat: 11.3g
Cholesterol: 37mg


1 (8 ounce) package cream cheese, softened
4 tablespoons milk
4 cups confectioners' sugar
1/4 cup butter, softened
2 teaspoons vanilla extract
1/2 cup unsweetened cocoa powder
1/2 teaspoon ground cinnamon

In a bowl, beat together the cream cheese, 3 tablespoons milk, confectioner's sugar, butter, vanilla, cocoa, and cinnamon to a spreadable consistency. Beat in additional milk if necessary. For a darker frosting add more cocoa or up to 4 ounces melted chocolate. Spread onto cooled cake.


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