I’ve been on a dessert kick lately. I promise though, it’s not my fault. Last week I had to make desserts to take to two separate occasions. And one recipe failed in presentation [due to the lack-of-parchment-paper-incident-of-2010 so I had to make a third, which was so difficult fun!
This is dessert recipe 2 of 3 that I made last week. It is by far my favorite, and chocolate cakes aren’t really my thing.
However, they are my Grandpa’s thing, and I was in charge of making him a chocolate cake with chocolate frosting for his 89th birthday last week. It’s his favorite, and I had to oblige.
This cake changes everything in regard to my feelings about chocolate cake. It’s another Martha winner.
My mom said it was one of the best she’d ever had.
It even comes highly recommended by…
Negley is my husband’s new pet dinosaur. He’s a velociraptor, to be precise. Anyways, he came along to the birthday celebration and he wholeheartedly enjoys this cake, so you should too.
Chocolate Cake & Frosting
- 3/4 cup + 1/8 cup unsweetened cocoa powder, divided, plus more for dusting
- 1 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 2 large eggs
- 3/4 cup low-fat buttermilk
- 3/4 cup warm water
- 3 tablespoons oil [Martha suggests safflower, I used canola]
- 1 teaspoon vanilla extract
- 1 1/8 cups powdered sugar
- pinch of salt
- 3 ounces cream cheese, softened
- 1/4 cup unsalted butter (1/2 stick)
- 3 ounces fat free sour cream
- 3 ounces bittersweet chocolate, melted
- 2 ounces milk chocolate, melted
- cooking spray
Preheat the oven to 350 degrees. Use cooking spray to grease pan, then dust with cocoa. I used a 9×13 baking dish because I had to transport the cake 4 hours in the car, but the original recipe calls for 2 8″ cake pans, so feel free to take your pick. 🙂 A layer cake would be much prettier!
In an electric mixer, combine 3/4 cup cocoa, flour, sugar, baking powder, baking soda, and salt. Add eggs one by one, mixing in between to fully combine. Then gradually add in buttermilk and mix to fully incorporate. Repeat with water, oil, and vanilla. Once all ingredients are added, mix on medium speed until smooth and batter is free from any lumps.
Pour batter into pan(s). Bake until a toothpick inserted in the center of the cake comes out clean, about 35 minutes. Place on cooling rack to cool. [If using round cake pans, turn cake out onto cooling racks after about 15 minutes.] Cool completely before frosting.
Meanwhile… make that frosting! [Note: if using round cake pans, just double this recipe to ensure you’ll have enough frosting.]
In a small bowl, mix powdered sugar, cocoa, and salt. In the bowl of an electric mixer, combine cream cheese and butter until smooth and fluffy. Add cocoa mixture to cream cheese concoction in 1/3 cup increments, mixing until fully incorporated. Pour in the chocolate [it helps to melt it in a glass measuring cup with a spout] while mixer is turned on low, then add sour cream and beat until combined, scraping the sides as necessary.
Frost the cake once cooled, and be sure to lick the beater! No eggs=safe indulgence! 🙂 Top with a sprinkling of mini chocolate chips and you have yourself one chocolaty treat to enjoy.
Feel free to let the cake sit overnight… if you can help it. I refrigerated it because the frosting had dairy in it, and it was ever-so-tasty the next day. Remember, Negley thought it was good and you will too! 🙂