Chocolate Lovers Dream Cake Recipe
Ever what a chocolate lovers dream cake might look like? This recipe is a thick rich double layer cake with a moist and buttery icing.
4 oz unsweetened chocolate, coarsely chopped
1/4 cup dutch-processed cocoa powder
1/2 cup hot water
1 3/4 cups granulated sugar, divided
1 3/4 cups all purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup buttermilk
2 teaspoons pure vanilla extract
4 large eggs, plus 2 large egg yolks
3/4 cup (1 1/2 sticks) butter, at room temperature
(Makes 2 9-inch round cakes)
Chocolate Butter Cream Frosting
1 cup butter, room temperature
3 1/2 cups confectioners' sugar
1/2 cup cocoa powder
1/2 teaspoon salt
2 teaspoons vanilla extract
4 Tablespoons heavy cream (or milk)
(Makes 3 cups)
1 cup brownie crumbs
1 thin bar of dark chocolate
1 maraschino cherry
a few chocolate sprinkles
(Makes 9-inch layered cake)
Preheat oven to 350ºF.
Lightly grease two 9-inch round cake pans and dust with cocoa powder. Set aside.
Combine the chopped chocolate, cocoa powder, and hot water in a heat proof bowl set over a saucepan of barely simmering water.
Stir until the chocolate has melted and the mixture is smooth.
Add 1/2 cup of the sugar to the chocolate mixture. Heat and stir for 2 minutes, until smooth and glossy.
Remove from heat and set aside.
Combine the flour, baking soda, and salt in a medium mixing bowl.
In a separate small bowl, combine buttermilk and vanilla.
In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs and yolks for 10 seconds on medium-low speed.
Add remaining 1 1/4 cups of sugar.
Beat for 2 to 3 minutes on high speed, until the mixture is lightened in colour and fluffy.
Reduce the speed to medium and pour in the cooled chocolate mixture. Mix until incorporated, scraping down the sides of the bowl, if necessary.
Add 1 tablespoon of butter at a time, mixing between each addition, until you have used all the butter.
Add 1/3 of the flour mixture and mix until just combined.
Pour in half of the buttermilk mixture and mix until incorporated.
Mix in half of the remaining flour mixture.
Pour in the remaining buttermilk mixture.
Add remaining flour mixture and mix, scraping down the sides of the bowl if necessary.
Set the mixer to medium speed and mix the badder until well combined, again scraping down the sides of the bowl if necessary.
Divide batter evenly between the two prepared cake pans. Smooth the top if necessary.
Transfer the cakes to the preheated oven and bake for 25-30 minutes or until toothpick inserted into centre of the cake comes out clean.
Remove the cakes from the oven and allow them to cool for 15 minutes before removing them from the pans.
Invert cakes onto a wire rack and cool completely before frosting.
Chocolate Butter Cream Frosting
In the bowl of a stand mixer fitted with the whisk attachment, cream butter for a two minutes on medium speed.
Add 3 cups confectioners' sugar and 1/2 cup cocoa powder.
Set the mixer to low speed and mix until creamy.
Add vanilla extract, salt, and cream.
Increase the speed to medium and beat for 3 minutes.
Transfer 1 cup of the frosting to a piping bag and set aside.
To assemble the cake
Place one cake on a serving platter and spread a layer of the frosting over the centre.
Place the second cake on top of the first and apply a crumb coat by spreading a thin layer of the frosting over the entire cake. This will help to contain the crumbs.
Apply a final layer of frosting over the entire cake and smooth with an off-set spatula.
Using clean hands, press brownie crumbs into the side of the cake, completely covering the sides.
Decoratively pipe chocolate frosting over the top of the cake.
Break the chocolate bar into wedge shaped pieces and arrange on the top of the cake.
Garnish the centre of the cake with a maraschino cherry.
Cake can be covered and stored in the refrigerator over night. Before serving, allow the cake to sit at room temperature for 15 minutes.