Thursday, August 20, 2009
World's Best Chocolate Cake
This is a rich chocolate cake, the center is filled with heavy cream whipped together adding 2 tablespoon of unsweet cocoa powder and 3 tablespoons of sugar...Chocolate curls for garnish. For variations, this cake is wonderful with sliced strawberries added to the middle layer.
1-3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1-1/2 cup sugar
1/2 cup brown sugar
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
1 cup half and half
1/2 cup vegetable oil
1 teaspoons vanilla extract
1 teaspoon almond extract
1 cup boiling water
CHOCOLATE FROSTING(recipe to follow)
Preheat oven to 350°F. Grease and flour two 9-inch round non stick pans or a bundt cake pan 13x9 or cupcakes.
Stir together sugars, flour, cocoa, baking powder, baking soda and salt in large bowl.
Add the liquids except for boiling water, beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin).
Pour batter into pans of choice . Bake 30 to 35 minutes or until knife inserted in center comes out clean. Completely cool, frosting below.
1/2 cup (1 stick) butter
2/3 cup unsweetened cocoa
3 cups powdered sugar or more to add extra if using to decorate in parchment bag
1/3 cup heavy cream
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating till consistency is easy to spread. Add small amount additional heavy cream and confectionery sugar to desired thickness, if needed. Stir in extracts. decorate with almonds, chocolate curls, sprinkle or just plain.