For those who enjoy both cake and chocolate, here is a gooey bar!
| Prep Time: | 1 hr 30 mins |
| Cook Time: | 25 mins |
| Total Time: | 1 hr 55 mins |
| Servings: | 14 |
| Yield: | 14 stacked cakes |
Ingredients
- 1 (10 ounce) package Ghirardelli® Dark Chocolate 60% Cacao Baking Chips, divided
- 1 teaspoon shortening
- 2 ¼ cups all-purpose flour
- ½ cup Ghirardelli® 100% Unsweetened Ground Cocoa Powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt, divided
- 1 ½ cups unsalted butter, divided, at room temperature
- 1 ½ cups granulated sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1 ½ cups buttermilk
- 8 cups powdered sugar, divided
- ⅓ cup milk
- 2 teaspoons pure vanilla extract
- ¾ cup Ghirardelli® Semi-Sweet Chocolate Mini Baking Chips
Instructions
- Preheat oven to 350 degrees F. Grease a 15x10x1-inch baking pan. Line with parchment paper. Grease and flour the paper; set pan aside.
- In a small saucepan, place 3/4 cup of the dark chocolate baking chips with the shortening. Heat over low heat until melted and smooth; set aside to cool.
- In a medium bowl, stir together the flour, cocoa, baking soda, and 1/2 teaspoon salt; set aside.
- In a large bowl, beat 3/4 cup butter with an electric mixer on medium speed for 30 seconds. Add granulated sugar and beat 2 minutes more or until fluffy. Add eggs, one at a time, beating on low after each. Beat in chocolate mixture and vanilla. Alternately add flour mixture and buttermilk into butter mixture, beating on low after each addition. Spread batter into the prepared pan.
- Bake about 25 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan on a wire rack.
- Meanwhile for the frosting: Melt the remaining 1 cup dark chocolate baking chips and cool. In a very large mixing bowl, beat 3/4 cup butter with an electric mixer on medium speed for 30 seconds. Beat in melted chocolate, 1/2 teaspoon salt, and 1 cup of the powdered sugar until combined. Beat in milk and vanilla. Gradually beat in the remaining powdered sugar. If necessary, beat in enough additional milk until smooth and spreadable.
- Cut rounds of the cake using a 3-inch round cutter or heart cutter.* Halve the cakes crosswise to form 2 thin layers. Spread frosting over each round (both layers). Stack one frosted round over the other. Sprinkle with mini baking chips.
- Make “cake pops” with leftover cake scraps: Coarsely crumble scraps and combine with the remaining frosting or 1 sixteen-ounce container of chocolate frosting. Scoop into desired-size mounds, chill, insert pop sticks, and dip in melted Ghirardelli(R) Dark Chocolate 60% Cacao Baking Chips.
Nutrition Facts
| Calories | 821 kcal |
| Carbohydrate | 131 g |
| Cholesterol | 107 mg |
| Dietary Fiber | 4 g |
| Protein | 8 g |
| Saturated Fat | 20 g |
| Sodium | 355 mg |
| Sugars | 102 g |
| Fat | 34 g |
| Unsaturated Fat | 0 g |
Reviews
Fun for individual cakes for a party!
I really liked this chocolate cake recipe. The cake was moist and has a rich chocolate flavor. I like the presentation and the ratio of frosting to cake. I will make this recipe again.
Love this chocolate cake recipe. Great chocolate flavor with a moist, tender crumb. I made a few minor changes. I followed the recipe ingredients, except substituted vegetable oil for the butter because I believe vegetable or canola oil makes better homemade cakes. I didn’t change anything in the chocolate frosting recipe except I piped the frosting onto the cakes. The mini cake idea is a cute idea for a special occasion. Sort of amped up cupcakes. Love that they are individual servings. But the next time I make this, I will probably leave it as a large sheet cake and frost and decorate whole then cut into slices. I will definitely be making this again.
Made it just like the recipe and it was a terrific hit with everyone
I would make it again. I am a novice baker. When I started I thought I has a 15x10x1 pan. Not. I had to use a 17x12x1. It work. I may have not got the number of servings as I should. But no-one is going to complain about a bigger serving. To get the icing spreadable, I had to increase the milk amount 1/3 cup. I layered the scrap cake and leftover icing in a plastic container and froze it. I will see how in taste in a month. Next time I will cut into rectangles for less waste.
No and no