Ahhh a chocolate cake...I don't think I need to say much more.
Cake recipe: adapted and modified from the "Easy Chocolate Cake" recipe from The Canadian Living Magazine: July 2009 Issue.
Frosting recipe: adapted from the "Dark Chocolate Buttercream Frosting" recipe from http://www.cooks.com/ website.
Preheat the oven to 350 Degrees F.
Baking time: 30 minutesCake Ingredients: makes two 8"/9" round cakes
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 2/3 cup unsweetened cocoa powder
- 2 tsp baking soda
- 1/2 tsp salt
- 2 cup cold strong coffee
- 1 cup vegetable oil
- 2 tsp pure vanilla extract
- 3 tbsp white vinegar
Frosting Ingredients: yields 2 cups
- 2-2/3 confectioner's sugar
- 3/4 cup unsweetened cocoa powder
- 6 tbsp unsalted butter
- 5-6 tbsp milk
- 1 tsp pure vanilla extract
- 1 tbsp corn syrup
Preheat the oven to 350 F, grease and line with parchment paper two 8" or 9" round cake pans (or you can use square pans if you like). In a large bowl, combine all of the dry ingredients, then add and mix in all of the wet ingredients. Equally divide the cake batter into two round cake pans and bake for 30 minutes or until a tester inserted comes out clean. Cool the cakes completely before icing.
Combine the confectioner's sugar and the cocoa powder in a bowl. In another bowl, cream together the unsalted butter and 1/2 cup of the cocoa mixture. Alternately, add and stir in the milk and the cocoa mixture. Keep beating the mixture together until you see it come to the right frosting consistency. Stir in the vanilla extract and the tbsp of corn syrup. Frost and layer the cooled cakes.
Cooks tip: If you desire a lot of icing on your cake go ahead and make a double batch of this frosting. Also, if you prefer cupcakes this recipe makes about 24 cupcakes.