Sweet Dreams Bakery Chocolate Cake With Cocoa Frosting |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 10 |
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This recipe is courtesy of Sweet Dreams Bakery in Memphis - I have made this cake using 1/4 cup oil and 3/4 cup buttermilk and it was still fantastic! - it is advised to use only a high-quality baking cocoa powder for this it will make a huge taste difference - no eggs in this cake, and it only gets better with age, you may make a day in advance cover with a cake dome and let stand at room temperature. Ingredients:
3 cups all-purpose flour |
2 cups sugar |
1/2 cup sifted unsweetened cocoa powder |
2 teaspoons baking soda |
1 teaspoon salt |
2 cups cold water |
1 cup corn oil |
1 tablespoon pure vanilla extract |
1 1/2 cups mini chocolate chips, divided |
1/2 cup unsalted butter, plus |
2 tablespoons unsalted butter, room temperature |
5 cups confectioners' sugar, sifted |
1/2 cup full-fat milk (i used half and half cream) |
2 teaspoons vanilla |
3/4 cup sifted unsweetened cocoa powder, plus |
3 tablespoons sifted unsweetened cocoa powder |
Directions:
1. For the cake; set oven to 350°F.
2. Set oven rack to second-lowest position.
3. Butter and flour three 9-inch cake pans or butter and line bottoms with parchment paper.
4. In a medium bowl sift first 5 ingredients into a medium bowl.
5. In a large bowl mix the water, oil and vanilla, then whisk in dry ingredients until well blended.
6. Divide the batter evenly between the pans.
7. Sprinkle 1/2 cup chocolate chips over the batter in each pan.
8. Bake cakes about 25-30 minutes or until they test done.
9. Cool completely.
10. For frosting; beat the butter in a large bowl until fluffy.
11. Gradually beat in 3 cups confectioners sugar.
12. Beat in 6 tablespoons milk and 2 teaspoons vanilla.
13. Add in sifted cocoa and remaining 2 cups confectioners sugar; beat until well blended (adding in more milk if needed to achieve desired consistency).
14. Place 1 cake layer on a plate, chocolate chip side up, then spread about 2/3 cup frosting over the cake.
15. Top with second cake layer chocolate chip side up, then spread 2/3 cup frosting over.
16. Top with remaining cake layer chocolate chip side up, then spread frosting over sides and top of the cake.
17. Decorate as desired.
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