Deepest Darkest Chocolate Cake

   

  

 

 

I don't think Pamela Anderson and I have much in common. Really? I hear you ask, all surprised and everything. Yes, really.  You see when she has a food craving she brushes her teeth.

This is what I do when I have a chocolate cake craving... see what I'm say'n?




Deepest Darkest Chocolate Cake

from Hershey's Kitchens

For the Cake:
2 cups sugar
1-3/4 cups plain flour
3/4 cup cocoa powder
1-1/2 teaspoons baking powder
1-1/2 teaspoons bi-carbonate of soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil (I used Grapeseed Oil)
2 teaspoons vanilla extract
1 cup boiling water


For the One-Bowl Buttercream Frosting:

85g unsalted butter, softened
2-2/3 cups icing sugar
1/2 cup cocoa powder
1/3 cup milk
1 teaspoon vanilla extract
Chocolate sprinkles for decorating.


Make the Cake:
Heat oven to 180 degrees C. Grease and flour two 20cm round pans.

Sieve the sugar, flour, cocoa, baking powder, bi-carbonate of soda and salt into the bowl of an electric mixer.  Add eggs, milk, oil and vanilla and beat on medium speed for 2 minutes. Stir in the boiling water (batter will be thin). Pour batter into prepared pans.

Bake for 30 to 35 minutes or until wooden toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

When completely cool, place one cake on a cake stand or platter and top with about 3/4 cup of frosting. Put the other cake on top of that and top with the rest of the frosting, spread the frosting evenly over the top of the cake and down and around the sides. Decorate with chocolate sprinkles.

Make the Frosting:
Beat butter in the bowl of an electric mixer. Add icing sugar and cocoa alternately with milk, beating to spreading consistency. Stir in vanilla. About 2 cups frosting.