Chocolate on Chocolate Cake
We’ve been eating a lot of apple desserts lately, but when Katie’s birthday came around, I kinda figured that if the cake didn’t have chocolate in it, it wasn’t gonna fly. I was right – in some instances, if it’s not chocolate it’s just not worth the calories. Well, let me tell you, this one is worth every last calorie. And then some. It’s chocolate on chocolate, and moist and rich and dark. Really? It doesn’t get much better. Sadly, I’m not sure who first wrote down this recipe. I learned it from my Aunt Peggy, who is known to compose recipes entirely in her head and leave them there for a long time before writing them down (someday I’ll make some of her scones to put on here). This may or may not be originally from Maida Heatter.
Chocolate on Chocolate Cake (makes one 8-9″ cake)
1 cup Flour
1/2 tsp Baking Powder
1 tsp Baking Soda
1/8 tsp Salt
1/2 cup Butter (1 stick)
1 cup Sugar
1 tsp Vanilla
1/2 cup Cocoa
1/2 cup Milk
1 Tbsp Instant Coffee
4 oz Choco Chips (semi or bittersweet)
2 oz Butter, cut up
Preheat to 350. Mix together the flour, salt, baking powder and baking soda. In a separate bowl, cream the butter and sugar and then add the eggs and vanilla and stir to combine. To the butter mixture, add the cocoa powder and mix until evenly distributed. Don’t overmix this recipe. Add half the milk to the butter mixture, and then half the dry ingredients, then the rest of the milk, then the rest of the dry ingredients. Dissolve coffee in 1/2 cup boiling water. Add coffee slowly to the batter, while hot. Batter will be thin! Butter and dust with cocoa the bottom of an 8 or 9 inch cake pan. Pour the thin batter into the pan, and bake for 30-40 minutes, until toothpick comes out clean. Don’t overbake. Cool completely on a rack.
For the frosting, in a double boiler, melt the chocolate. Take off the heat, and add the butter one piece at a time, stirring until melted. Pour over the cooled cake and smooth out quickly! Yum!
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