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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 16 |
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Fans of chocolate will fall head over heels for this decadent dessert. The recipe makes two cakes, so it's a wonderful choice for entertaining.Lisa Angalich, Wheeling, West Virginia Ingredients:
3/4 cup butter, softened |
1-2/3 cups sugar |
3 eggs |
1 teaspoon vanilla extract |
2 cups king arthur unbleached all-purpose flour |
2/3 cup baking cocoa |
1-1/4 teaspoons baking soda |
1 teaspoon salt |
1/4 teaspoon baking powder |
1-1/3 cups water |
frosting/finishing: |
4 ounces cream cheese, softened |
1/2 cup confectioners' sugar |
1/4 cup baking cocoa |
3/4 teaspoon vanilla extract |
1 cup heavy whipping cream, whipped |
1 ounce semisweet chocolate, grated |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, salt and baking powder; add to the creamed mixture alternately with water, beating well after each addition.
2. Transfer to two greased 9-in. tart pans with removable bottoms. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. In a large bowl, beat the cream cheese, confectioners' sugar, cocoa and vanilla until smooth. Fold in whipped cream. Pipe frosting over tops of cakes; sprinkle with grated chocolate. Refrigerate leftovers. Yield: 2 cakes (8 servings each).
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