This frosting is a popular on chocolate cake due to its delicious, mellow coffee flavor. Use it to ice a chilled cake or eat it with a spoon.
| Prep Time: | 25 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 12 |
| Yield: | 2 9-inch layers |
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ cup hot water
- 1 ¾ cups white sugar, divided
- 4 (1 ounce) squares unsweetened chocolate
- ½ cup unsalted butter, softened
- 3 large eggs
- ⅔ cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round pans.
- Sift flour, baking soda, and salt together three times.
- Heat water, 1/2 cup sugar, and chocolate in a small saucepan, stirring constantly, for 2 minutes. Remove from the heat and let cool to lukewarm.
- While the chocolate mixture is cooling, beat remaining 1 1/4 cup sugar and butter in a mixing bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating thoroughly after each addition. Add 1/2 of the flour mixture and beat until smooth. Add remaining flour mixture in two batches, alternating with milk, beating until smooth after each addition.
- Mix in cooled chocolate and vanilla until well combined. Pour batter into the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes.
Reviews
This is ALMOST the original recipe. There should be FOUR eggs, not three.
Good flavor, but came out very dry. Made into cupcakes, reduced cooking time to 25 mins. Tasted alright straight out of the oven, but after cooling down, the rest of the cupcakes went to waste. Not even frosting could save them.
One of my favorite chocolate cake recipes! I’ve made it many a time and people love it. It’s super moist and the flavor of chocolate is great, not too sweet.
This cake is DELICIOUS! I have been looking for a cake with a rich chocolate flavor and this is it! I was never much of a chocolate fan because the flavor of chocolate never seems present. This cake has great texture and the flavor is great before the addition of the frosting.
This cake has good chocolate flavor and a nice texture. I always make a three layer cake so I decreased the baking time by five minutes. As always, the better the quality of the ingredients you use, the better the flavor of the cake.
I halved the recipe and it made 10 perfect little cupcakes that were moist and full of rich chocolatey flavour! Because I made cupcakes I reduced the baking time to 15min, also for the three eggs I just used one, since I wasn’t going to try and use 1 1/2 ;p I also reduced the amount of sugar slightly and it was still plenty sweet
Pretty good. Easy ingredients and didn’t make much of a mess. I substituted 3 tbs cocoa powder and 1 tbs veg oil for each ounce of unsweetened baking chocolate. Make sure to check both pans when baking for doneness: one of mine got a little dry.
I chose this for my English Project and the class loved it!