Thursday, May 5, 2011
Perfect and Easy Chocolate Cake
Have you ever eaten an entire cake by yourself? I have. But before you start thinking of therapy clinics to recommend to me, you should know that it took me a couple of days, and is therefore completely normal. Plus, Josh already looked into those and I refused. Furthermore, it was during the Holidays.
I use this cake recipe for the chocolate wedding cakes I do, and I always get more compliments than when I make one from scratch. It's perfectly moist, dense and chocolaty. (Unlike plain cake mix, which I think is too fluffy and dry. Although, I think about cake an abnormal amount-plenty of people like cake mix. I won't judge.) Plus, it's 100 times easier-no separate bowls, no sifting-just dump and mix.
The chocolate buttercream recipe is from my More From Magnolia Bakery Cookbook, which I have found to be pretty much as valuable as scripture. It has earned me a lot of repeat business and referrals with my cakes, and it is probably the most life-changing frosting I know of. And I am very familiar with frosting.
What you need for the cake:
1 box chocolate cake mix (any brand, any type of chocolate-this time I used Duncan Hines Dark Chocolate Fudge)
1/2 cup oil
1/2 cup water
1 small box instant chocolate pudding
1 cup sour cream (I used light since I'm on a diet. A very special diet that includes daily treats, but unfortunately does not include actual weight loss.)
Just dump everything into a bowl and mix until combined. Pour into two 9 inch round pans that have been greased and floured (the baking sprays with flour work great). Bake at 350 for 30 minutes.
*And guess what: you can use this recipe for any flavor of cake mix-just switch out the pudding flavor.
What you need for the Chocolate Buttercream:
3 sticks butter, softened
2 Tablespoons milk
9 oz. semisweet chocolate (I use chocolate chips and they work great-1 1/2 cups), melted and cooled to lukewarm temp.
1 teaspoon vanilla
2 1/4 cups powdered sugar
In a large bowl, on the medium speed of an electric mixer, beat the butter until creamy, about 3 minutes. Add the milk carefully and beat until smooth. Add the melted chocolate and beat well, about 2 minutes. Add the vanilla and beat for 3 minutes. Gradually add the sugar and beat on low speed until creamy and of desired consistency. Before tasting the buttercream, I recommend sitting down. Or, if your kitchen permits, laying down.