SO I my house, we have entered the season of BIRTHDAYS!!!! Yeah and fun. This is the time of year I get to make loads of cakes and cupcakes OR at least have a liget excuse to make loads of goodies! This cake bakes up beautifully, though I only have 8″ cake pans so that is what I use, I think 9″ may be better. Just remember it will rise QUITE a bit, so bake on a cookie sheet just in case of spillovers (though hasn’t happened to me yet…..) The crispy bits on the edge, no need to worry ~ break it off and nibbles go to the chef! (My rule.) I then just trim it up nicely to be flat. This is a very “not dry” cake, a very rich cake ESPECIALLY when paired with this “fudgey” frosting. If you want to go more the “buttercream” route, you can use this recipe, just scroll down a bit and you will see it. IF you like milk….ugh….this would be a real good cake to have with a glass of cold milk! Oh, by the way, we like a little cake with our frosting AS you can tell! 🙂 (My cake “deflated” a bit because of ALL my frosting,I will go less next time ~ I was distracted talking about pot roasts and went a bit over board WITH the frosting…though, I am not complaining!)
*Try to avoid opening your oven door too much, just turn the oven light on so you can check on it that way, do the toothpick test when it looks to be about done. Don’t want to deflate your lovely risen cake. (I know cause I recently deflated cupcakes…..)
* This frosting will harden up a bit as it “sets” so don’t leave it uncovered on the counter TOO long, IF you do, just micro like 10 seconds to soften it up.
*Have no fear if you do not have instant coffee granules, just use 1/2 c. of your leftover morning coffee.
*The vinegar and milk it taking the place of buttermilk, IF you have buttermilk, by all means use 1 c. of it! That is just not something that I usually have.
1/2 c. soft butter
1 1/2 c. white sugar
1/2 c. brown sugar
1 3/4 c. flour
3/4 c. baking cocoa
1 1/2 tsp. baking soda
1 1/4 tsp. baking powder
3/4 tsp. salt
1 TB. vinegar
1 TB. vanilla
1 1/2 tsp. instant coffee granules
1/2 c. hot water
1/2 c. sour cream
Put the vinegar in a 1 c. measuring cup, add milk to make it 1 cup. Let set a few minutes. Meanwhile, beat together the butter and sugars for 30 seconds or so. Add the flour, cocoa, baking soda, baking powder, salt, eggs, “buttermilk”, and vanilla and beat 2 minutes. Combine the coffee and hot water, add that and the sour cream and mix just till combined. Pour into 2 ~ 9″ pans that have been greased and lined with parchment. (Be sure to put pans on a cookie sheet to AVOID a messy oven ~ IF spill overs do happen!!) Bake @ 350* for 28-35 minutes DEPENDING on your oven. Cool. Frost one cake layer, then put the other on top and frost top and sides.
1 1/2 c. semi-sweet chocolate chips
1/4 c. cocoa powder
1/2 c. butter
2 oz. cream cheese
1/2 c. sour cream
4-5 c. powdered sugar
2 tsp. vanilla
milk to reach good “frosting” consistency
Melt the chocolates with the butter, let set till cooled. Beat the cream cheese, sour cream, vanilla, touch of milk (1-2 TB’s to start), and powdered sugar for 1-2 minutes. Add the cooled chocolate mixture and beat 1-2 more minutes till nice and fluffy, adding a touch milk IF needed. ENJOY!!!!