A Chocolate Cake Thats Got It All
From christinamasalha 16 years ago
- 35 minutes to make
- Serves 8
This chocolate cake is just so rich and awsome. for those chocolate lovers this is THE cake.
Ingredients
- butter, for coating cake pans shopping list
- 2 cups sugar shopping list
- 1 3/4 cups cake flour shopping list
- 2 tablespoons cornstarch shopping list
- 1 teaspoon baking soda shopping list
- 3/4 teaspoon salt shopping list
- 2/3 cup unsweetened cocoa, preferably Dutch process shopping list
- 1 teaspoon instant coffee shopping list
- 3/4 cup boiling water shopping list
- 1/2 cup sour cream shopping list
- 1 teaspoon vanilla extract shopping list
- 4 large egg whites, at room temperature (you may want to save yolks to use in the frosting) shopping list
- 14 tablespoons (1 3/4 sticks) unsalted butter, melted, but not hot shopping list
- Soft and Creamy Double Chocolate Frosting: shopping list
- 1/2 cup egg substitute, or 4 egg yolks (left over from cake), with enough milk added to equal 1/2 cup, plus additional milk, if necessary shopping list
- 1/2 cup unsweetened cocoa shopping list
- 1/2 teaspoon instant coffee shopping list
- 1 teaspoon vanilla extract shopping list
- 1/4 teaspoon salt shopping list
- 8 tablespoons (1 stick) unsalted butter, at room temperature shopping list
- 4 ounces unsweetened chocolate, melted shopping list
- 3 cups confectioners' sugar (sifted if it contains hard lumps) shopping list
- 4 teaspoons light corn syrup shopping list
How to make it
- Adjust oven rack to lower-middle position and heat oven to 350 degrees F. Generously grease the cake pans with butter and dust with flour.
- Whisk sugar, flour, cornstarch, baking soda, and salt in a large bowl; set aside.
- Place cocoa and coffee in a medium bowl. Whisk in 3/4 cup boiling water to form a smooth paste. Stir in sour cream and vanilla and set aside.
- With a hand mixer in a medium bowl, beat egg whites to soft peaks. Without cleaning beaters, mix melted butter into dry ingredients until mixture is smooth. Immediately add cocoa mixture, and beat until batter is smooth, 2 to 3 minutes. Carefully fold egg whites into batter until just incorporated.
- Divide batter evenly between pans and bake until a skewer inserted into center comes out with wet crumbs, 30 to 35 minutes. Remove from oven, and let cakes sit in pans to cool slightly, about 5 minutes. Invert each cake onto a plate, then onto a cooling rack and split each cake to make 4 layers. Frost with Chocolate Frosting and serve.
- Soft and Creamy Double Chocolate Frosting:
- Mix egg substitute or yolks, cocoa, coffee, vanilla, and salt in a small bowl with a whisk.
- Beat butter in a medium bowl with an electric mixer until light and fluffy. Add melted chocolate and cocoa mixture; continue to beat until smooth. Add confectioners' sugar, 1 cup at a time, beating slowly at first, until sugar has been incorporated into mixture, then at medium speed until frosting is light and fluffy. Add corn syrup, and beat until frosting is smooth and glossy. If frosting is still stiff, add droplets of milk until it is of spreading consistency. (Frosting can be refrigerated for up to 1 week and microwaved for a few seconds until just spreadable).
The Rating
Reviewed by 5 people-
great choc. cake thanks high5
momo_55grandma
in Mountianview loved it
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sounds great!
magali777
in Mexico loved it
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This is one of the best chocolate cake recipes I've seen! Just printed it. =)
High Five!
Thanks for sharing...
Debbie~
pinkpasta
in Upstate loved it
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