The Perfect Chocolate Cake

The Perfect Chocolate Cake Recipe

I have tried many different chocolate cake recipes and every time they come out too rich in chocolate or just doesn't have high quality. So I have done much research where I am a chocolate cake expert! Originally the cake part of the recipe was great,but I had to change the frosting because it was to bitter and the consistency would not hold on the cake. So that being said I made my own chocolate butter cream frosting up and incorporated into the cake where it suited the cake better than the original.

Ingredients for Cake :

Cake pans

- 2 cup(s) all-purpose flour

- 1 cup(s) unsweetened cocoa

- 1 1/2 teaspoon(s) baking soda

- 1/4 teaspoon(s) salt

- 3/4 cup(s) (1 1/2 sticks) butter or margarine, softened

- 1 cup(s) packed brown sugar

- 1 cup(s) granulated sugar

- 3 large eggs

- 2 teaspoon(s) vanilla extract

- 1 1/2 cup(s) low-fat buttermilk

Instructions:

1. Prepare cake pans: Preheat oven to 350°F. Grease three 8-in. round cake pans. Line bottoms with waxed paper; grease paper. Dust pans with flour.

2.  Combine flour, cocoa, baking soda, and salt and stir until incorporated. In a large bowl, with mixer at low speed, beat butter and brown and granulated sugars until blended. Increase speed to high; beat 5 minutes or until pale and fluffy, occasionally scraping bowl with rubber spatula. Reduce speed to medium-low; add eggs, 1 at a time, beating well after each addition. Beat in vanilla until blended. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture; beat just until batter is smooth, occasionally scraping bowl with rubber spatula.

 3. Spoon batter evenly among prepared pans and kind of shake them on a surface so it is even. If necessary, stagger pans on 2 oven racks, placing 2 on upper rack and 1 on lower rack, so that top pans are not directly above bottom one. Bake 22 to 25 minutes or until toothpick inserted in center of cake comes out clean. Cool in pans on wire racks 10 minutes. With small knife, loosen layers from sides of pans; invert onto wire racks. Carefully remove and discard waxed paper if used; cool completely, about 45 minutes. If you like, wrap layers well and store at room temperature up to 1 day or freeze up to 1 month. Bring to room temperature before frosting cake this is an important step.

4. Meanwhile, prepare frosting (recipe below).

Chocolate Butter Cream Frosting

Ingredients :

1 c. salted butter, at room temperature or softened

3½-4 c. powdered sugar

1/2 c. unsweetened cocoa powder

1 tsp. vanilla extract

2-3 T.  milk, half-and-half, or heavy cream

instructions:

With an electric mixer (either hand or stand), beat butter until pale, about 3-4 minutes on medium.

Scrape down the bowl.

Add 3 to cups powdered sugar,  unsweetened cocoa powder, vanilla, and 2 tablespoons of milk or heavy cream .

Mix on low until powdered sugar and cocoa powder are incorporated.

If the frosting is too dry, add another tablespoon of milk. If the frosting is too wet, add powdered sugar 2 tablespoons at a time until it reaches a spreadable consistency

5. Enjoy! ( More pictures to come!)