GOOD CHOCOLATE CAKE RECIPE
INGREDIENTS:
Chocolate Cake
FIRST PART
— ⅓ cup brown sugar
— ⅓ cup strong coffee
— ½ cup dutch process cocoa
— 1 tablespoon butter
— 1 teaspoon vanilla
SECOND PART
— 1½ cups (192g) all-purpose flour
— ½ teaspoon baking powder
— 1 teaspoon baking soda
— ½ cup (1 stick, 113g) salted butter, warm but not melted
— ½ cup (100g) granulated sugar
— ½ cup (100g) packed brown sugar
— 2 large eggs, room temperature
— ½ cup of cold coffee
— 1 teaspoon vanilla
Chocolate Frosting
— 3 cups (384g) confectioners’ sugar
— 6 tablespoons (90g) Dutch Process cocoa powder
— 6 tablespoons salted butter, room temperature
— 3-5 tablespoons heavy whipping cream
— 1 teaspoon vanilla extract
INSTRUCTIONS:
Chocolate Cake
FIRST PART
Place all ingredients in the first part into a saucepan over low heat. Stir until they are fully incorporated, 5-7 minutes. Remove from heat and allow to cool a bit. It should be a little thick and similar to custard.
SECOND PART
In a medium bowl, sift flour, baking soda, and baking powder together.
Add 1/2 cup warm butter, sugars, eggs, cooled coffee, and vanilla to the flour mixture and mix with a hand-held mixer until fully combined. (or stir by hand).
Add the chocolate mixture from the FIRST PART to the ingredients from the SECOND PART. Stir by hand until all ingredients are well combined.
Pour onto a prepared (sprayed or lined with parchment) baking sheet (I used a 10×15in baking sheet). Smooth out the batter and gently tap on the counter.
Bake in a 350 °F oven for 16-22 minutes, or until the center no longer appears wet and an inserted toothpick is removed with a few crumbs.
Allow to cool before frosting.
Chocolate Frosting
In a medium bowl, sift together the confectioners’ sugar and cocoa, and set aside.
In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with heavy whipping cream. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more whipping cream or sugar.
Last Step: Don’t forget to share!
