Dark. Delicious. Divine. This dark chocolate cake is so good it should be outlawed. I can honestly say that this is the best chocolate cake I have ever tasted/made. The cake recipe is adapted from Essence of Chocolate by John Scharffenberger.
Frosting a total of four layers.
Done with the frosting. Jordan did the swirly top and I did the wavelike sides.
Okay, I want you to check this out. This first picture is with a flash...
This second picture is without a flash. Isn't it incredible how big of a difference the flash on your camera makes? Which one do you like? With or without the flash?
Top of the cake (kudos to Jordan and his OCD).
Yay for cake!
I LOVE this picture. Not sure why, but I just do.
Dark Chocolate Cake
- 1 cup white granulated sugar
- 1 cup brown sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup, natural unsweetened cocoa powder
- 1 teaspoon salt
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla
- 1/2 cup canola oil
- 1 cup whole milk
- 1 cup boiling water
- 1 1/4 cups white granulated sugar
- 1 cup heavy cream
- 5 ounces 99% unsweetened chocolate, finely chopped
- 1 stick (1/2 cup) butter
- 1 teaspoon vanilla
1. Preheat oven to 350 F. Lightly butter the bottom of 2 9-inch round cake pans. Line the bottom of the pans with parchment paper. Butter and lightly flour the parchment paper and sides of the pans.
2. In a large bowl, combine the sugars, flour, cocoa powder, salt, baking powder, and baking soda. With an hand mixer, beat in the eggs, oil, and milk on low speed. Increase the speed to medium and mix for 2 minutes. Reduce the speed to low and add the boiling water. Don't worry, the batter will be soupy.
3. Divide the batter between the 2 pans and bake for 30 - 35 minutes. Remove from oven and cool on a wire rack for 5 minutes, then remove the cake from the pans and cool on rack.
4. To make the frosting, combine sugar and cream in a small saucepan and bring to a boil on medium heat. Stir occasionally. Once boiling, reduce the heat and simmer for 5 minutes. Add the chocolate and butter and stir until melted. Remove from heat, pour into a bowl and add vanilla. Cool the frosting until it becomes thick and spreadable. Do not ice the cake until it is completely cooled.
*Note, I cut each of my 2 cakes lengthwise with a long serrated knife for a total of 4 layers.