Killer Chocolate Cake

It’s no surprise to anyone that I like Devil’s Food Cake. I’ve shared my favorite recipe for that already right over here. So last week when I was preparing for a birthday party that’s the recipe I went to. However, it wasn’t quite what I wanted that day…I know, it’s weird to think. I still wanted a chocolate cake, but I wanted to try something new. So I went a wandering through Pinterest looking for layered chocolate cakes. I found one chocolate cake here and one chocolate cake there and began combining my favorite parts of each recipe with a good dose of Ultra Gel, until I ended up with a chocolate cake of epic proportions. This is a chocolate cake that almost screams for whipping cream or ice cream just to cut the richness. It’s killer…and given that it’s Halloween on Saturday who doesn’t need one Killer Chocolate Cake?

Killer Chocolate Cake

2 cups flour

2 Tablespoons Ultra Gel

1 cup dutch cocoa powder

1 1/2 teaspoons baking soda

1/2 teaspoon salt

3/4 cup unsalted butter

1 cup brown sugar

1 cup sugar

3 eggs

2 teaspoons vanilla

1 1/2 cups buttermilk

Preheat oven to 350 degrees. Grease and flour three 8 inch round cake pans or one 9×13 and one 8 inch round cake pan.

In a large bowl combine flour, Ultra Gel, cocoa powder, baking soda and salt. In the bowl of a stand mixer combine butter and sugars and whip until light and fluffy. Add eggs one at a time, beating well after each. Add vanilla. Add dry ingredients and buttermilk alternatively until all is incorporated and batter is smooth. Scrape down the bowl as needed.

Spoon batter among prepared pans and bake for 25-35 minutes until cake tests done. Cool for 10 minutes before removing from pan and cooling completely. Ice with favorite frosting.

This cake freezes well. Just wrap with plastic wrap and place in deep freeze for upto 2 weeks.

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