Sunday, May 16, 2010

Chocolate Heaven Cake

This cake was named "Chocolate Heaven" by my Auntie Tammy when I brought two of them to my Grandma's birthday this past year... and I think that definitely sums up this amazing cake! It is super moist and chocolatey without being overwhelming, and the addition of cinnamon is an unexpected but delicious combination with the chocolate. The chocolate icing provides the perfect finish. Unlike most chocolate icings which are rich and heavy, this icing is creamy and light because of the cream cheese and whipping cream base. 

Cake Ingredients:

2 cups white sugar
2 cups all-purpose flour
1 tsp. ground cinnamon
4 Tbsp. cocoa powder
1 cup water
2 sticks unsalted butter
½ cups buttermilk
2 eggs, lightly beaten
1 tsp. baking soda
1 tsp. vanilla extract

Chocolate Icing Ingredients:

3-4 cups icing sugar
4 oz. cream cheese, softened
4 Tbsp. butter, softened
3 Tbsp. cocoa powder
4-5 Tbsp. heavy whipping cream
1 tsp. vanilla extract
Directions for Cake:
Preheat oven to 400 degrees F and place rack in center of oven. Prepare two 9" round cake pans by placing a circle of parchment paper in the bottom of each pan and spraying with non-stick cooking spray. Set aside.

Whisk together sugar, flour, and cinnamon. In a saucepan, mix the cocoa powder and water. Add the butter and bring to a boil. Pour this into the flour mixture and blend well. (Do not use an electric mixer; blend by hand.)

Mix together the buttermilk, beaten eggs, baking soda, and vanilla. Add to the batter and blend well.

Pour the batter into the prepared cake pans. Bake for 20 minutes or until a toothpick inserted into the cake comes out clean. Completely cool the cakes on wire racks before frosting.

Directions for Icing:

With an electric mixer, combine powdered sugar, cream cheese, butter, and cocoa. Add the vanilla extract. Add the heavy whipping cream a few tablespoons at a time while mixing until you get the desired consistency.

To assemble the cake:

With a long serrated knife (bread knife) level off your cakes so they are completely flat. Using a spatula, spread a layer of icing on the top of the cake that will be on the bottom and place the other cake on top of that. Use the remaining icing to cover the top and sides. It's easiest if you just put a large glob of icing on the top and then spread it outwards and down the sides of the cake. I used chocolate covered strawberries and piped small stars of dark chocolate icing to garnish my cake.

*Recipe by Brooke McMillan

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