I am sad to say that yesterday was National Chocolate Cake Day and I missed it. However, I will be extending the celebration today, as I’m sure many others will as well. Here is a copy of a recipe for the most indulgent and delicious chocolate cake ever! It is from one of my favourite cookbooks “Eat, Shrink & Be Merry” by Janet & Greta Podleski! They are laugh out loud funny with their zany antics and witty puns. These two Canadian sisters created have a TV show on the Food Network and have a series of cookbooks. While they promote healthy eating, low fat, sugar and sodium, this cake recipe was added in for those who wish to indulge.
DIED AND GONE TO HEAVEN CHOCOLATE LAYER CAKE
3 Cups of granulated Sugar 2 1/2 Cups all-purpose flour
1 Cup unsweetened cocoa powder 2 Tsp baking soda
1 Tsp baking powder 1 Tsp salt
3 Large Eggs 1 1/2 Cups buttermilk
1 Cup strong brewed coffee, cooled 3/4 Cup vegetable oil
1 Tsp vanilla 4 Oz (113 g) unsweetened chocolate squares, melted and cooled slightly
1 1/4 cups granulated sugar 1/3 Cup unsweetened cocoa powder
1 Cup whipping (35%) cream 6 Oz (170 g) semi-sweet chocolate squares
2 Tsp vanilla 1 pkg (8 oz/250 g) light cream cheese, softened
1 Cup butter, softened
1) Preheat over to 350 F. Lightly grease bottom and sides of 3 9-inch round cake pans. Cut circles of wax paper or parchment paper to fit bottom of pans and place in pans. Lightly grease paper. Set pans aside.
2) Combine sugar, flour, cocoa powder, baking soda, baking powder and salt in a large bowl. Set aside.
3) In another bowl, beat eggs on high speed of electric mixer for about 3 minutes, until they have thickened slightly and are lemon in colour. Add buttermilk, coffee, oil, vanilla, and melted chocolate. Mix on low speed until well blended.
4) Gradually add dry ingredients to wet ingredients and mix on medium speed until batter is smooth. Divide batter evenly among pans. Bake for 25 – 30 minutes, until a toothpick inserted in centre of cakes comes out clean. Cool in pans on a wire rack for 10 minutes. Remove cakes from pans, peel off paper, and cool completely before frosting.
5) To make frosting, whisk together suar, cocoa, and whipping cream in a medium saucepan. Cook slowly over medium heat, whisking constantly, until mixture comes to a gentle boil. Cook 1 minute. Remove from heat and stir in chocolate until melted. Stir in vanilla. Let cool to room temperature.
6) In a large bowl, beat cream cheese and butter on high speed of electric mixer until smooth. Add cooled chocolate mixture and beat on medium speed until well blended. Refrigerate frosting until desired spreading consistency is reached, about 1 hour. Important! Don’t let it get to firm, or you won’t be able to spread it.
7) To frost cake, place one cake layer on a pretty plate. Spread 1 cup of frosting over top. Repeat with second layer. Place final layer on top. Ice top and sides of cake with remaining frosting. Decorate cake with chocolate curls and/or chocolate covered strawberries, if desired. Cover and refrigerate. Let cake stand at room temperature for 30 minutes before serving.