Chocolate-Chocolate Cake

I love technology. Some days I say I hate technology, but I love it. I spent many years as a computer technician and then later as a help desk supervisor. Thinking back…yeah, I love technology.

Social media is the latest, greatest technological phenomenon. Twitter, Facebook…all those ways to connect! It’s hard to stay on top of it all. I tend to just drift along and watch mostly. But there are a few friends I’ve made through social media connections that are truly special. One of them is Teri. She just started a blog herself a few months ago and she’s doing great with it! Recently, Teri and her husband went on vacation. Our little group on Twitter missed her sassy little self while she was away. When she got back she asked for our mailing addresses because while she was supposed to be relaxing and enjoying herself, what do you think she’d been doing? Shopping for her Twitter friends! What a gal, that Teri.

Soon after, my trusty UPS man brought a package to my door full of fun stuff from the upper Midwest. It had a gorgeous bottle of honey, some authentic maple syrup, some really cute cocktail napkins that say “Of course it’s homemade!” and a fabulous cookbook! You may remember that I kinda sorta like cookbooks. I have a few. But I had never seen the one Teri sent me. It’s called “The Tasha Tudor Cookbook: Recipes and Reminiscences from Corgi Cottage” and it’s full of luscious sounding recipes and equisite illustrations. I quickly marked about a dozen recipes I wanted to try, but this chocolate layer cake with chocolate frosting just jumped right off the page and starting begging me to make it. Right away. So I did!

I just have to tell you that if you’re a chocolate lover you will love and adore this cake. The layer is light but chocolatey but the frosting…oh, my…the frosting. The best cocoa frosting I’ve ever had. Period.

3 squares Baker’s unsweetened baking chocolate
1 cup plus 4 tablespoons sugar
2/3 cup plus 2 tablespoons milk
6 tablespoons butter, room temperature
2 eggs, separated, at room temperature
1 1/2 cups cake flour
5 teaspoons baking powder (Correction: 3 teaspoons baking powder)
1/2 teaspoon salt
1 teaspoon vanilla extract

Preheat the oven to 350 degrees F.

Cake pans ready for Chocolate-Chocolate Cake

Grease and flour two 9-inch round cake pans. I’m using non-stick pans so I didn’t use waxed paper, but you do so if you think your pans need it.

Beaten egg whites

Separate the eggs. Lightly beat the yolks and set them aside. Beat the whites until stiff peaks form. Set the whites aside.

Melting chocolate for Chocolate-Chocolate Cake

Combine in the top of a double boiler the baking chocolate, 4 tablespoons of sugar and 2 tablespoons of milk. Stir together over hot water until chocolate is completely melted.

Chocolate-Chocolate Cake

In a large mixing bowl, cream the butter. Add the rest of the sugar, the beaten egg yolks, and the melted chocolate mixture. Stir well.

Chocolate-Chocolate Cake

Sift together the dry ingredients and add them to the batter, alternating with the rest of the milk.

Folding in egg whites

Fold in the stiffly beaten egg whites and the vanilla.

Chocolate-Chocolate Cake

Pour the batter into the prepared pans. Bake for 20 minutes or until the layers begin to pull away from the sides of the pans. Check for doneness with a cake tester. Take care not to over bake so the layers do not become dry.

Remove pans from the oven and place on racks to cool for 10 minutes. Remove the layers from the pans (peel off the waxed paper if you used it) and finish cooling completely on the racks.

Frost when the layers are completely cool. (Makes 1 double layer cake or 24 cupcakes.)

Cocoa Frosting:
2 cups confectioner’s sugar (more if needed)
4 tablespoons cocoa
4 tablespoons butter, melted
4 tablespoons strong, hot coffee
1 teaspoon vanilla extract

Cocoa Frosting

Sift the powdered sugar and cocoa into a medium-size mixing bowl. Add the melted butter and enough coffee to make a good spreading consistency. Beat well with a wire whisk or electric mixer. Stir in the vanilla. Spread frosting on cooled cake layers. (Yields 2 cups – enough to frost an 8- or 9-inch double layer cake or 24 cupcakes.) 

Just a note about this frosting – if it seems too thin, just add more confectioner’s sugar a few tablespoons at a time until you get the right consistency. Sometimes it’s fine, other times it’s just too runny for me. Maybe it’s the weather, I’m not sure. However, the additional confectioner’s sugar will correct it every time!

By the way, the little sugared violets on the top of the Cake came from Bake it Pretty. If you like to bake run over and check them out. They have some of the cutest things for bakers!

Enjoy!

Chocolate-Chocolate Cake
 
Prep time
Cook time
Total time
 
Light chocolately cake layers with a luscious, rich cocoa frosting.
Serves: 1 double-layer cake or 24 cupcakes
Ingredients
  • 3 squares Baker’s unsweetened baking chocolate
  • 1 cup plus 4 tablespoons sugar
  • 2/3 cup plus 2 tablespoons milk
  • 6 tablespoons butter, room temperature
  • 2 eggs, separated, at room temperature
  • 1 1/2 cups cake flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
Cocoa frosting:
  • 2 cups confectioner’s sugar (more if needed)
  • 4 tablespoons cocoa
  • 4 tablespoons butter, melted
  • 4 tablespoons strong, hot coffee
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat the oven to 350 degrees F. Grease and flour two 9-inch round cake pans. If
  2. desired, line the pans with greased and floured waxed paper.
  3. Separate the eggs. Lightly beat the yolks and set them aside. Beat the whites until stiff
  4. peaks form. Set the whites aside.
  5. Combine in the top of a double boiler the baking chocolate, 4 tablespoons of sugar and 2
  6. tablespoons of milk. Stir together over hot water until chocolate is completely melted.
  7. In a large mixing bowl, cream the butter. Add the rest of the sugar, the beaten egg yolks,
  8. and the melted chocolate mixture. Stir well.
  9. Sift together the dry ingredients and add them to the batter, alternating with the rest of the
  10. milk. Fold in the stiffly beaten egg whites and the vanilla.
  11. Pour the batter into the prepared pans. Bake for 20 minutes or until the layers begin to
  12. pull away from the sides of the pans. Check for doneness with a cake tester. Take care
  13. not to over bake so the layers do not become dry.
  14. Remove pans from the oven and place on racks to cool for 10 minutes. Remove the layers
  15. from the pans (peel off the waxed paper if you used it) and finish cooling completely on
  16. the racks.
  17. Frost when the layers are completely cool.
Make the frosting:
  1. Sift the powdered sugar and cocoa into a medium-size mixing bowl. Add the melted
  2. butter and enough coffee to make a good spreading consistency. Beat well with a wire
  3. whisk or electric mixer. Stir in the vanilla. Spread frosting on cooled cake layers.
Notes
A note about the frosting: if it seems too thin, just add more confectioner's sugar a few tablespoons at a time until you get the right consistency. Sometimes it's fine, other times it's just too runny for me. Maybe it's the weather, I'm not sure. However, the additional confectioner's sugar will correct it every time!

Recipe from The Tasha Tudor Cookbook: Recipes and Reminiscences from Corgi Cottage

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— Recipe from The Tasha Tudor Cookbook:
Recipes and Reminiscences from Corgi Cottage

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Comments

  1. says

    now that is a double chocolate cake … ans I can see why it will be so good, ya know I am gonna have to try it, so many of my friends like a big ol’ slice after dinner……..

  2. says

    Hahaha….

    What am I gonna do with you?
    Now I HAVE to make this cake just to see how good it is!

    I swear Lana that book jumped off the shelf and screamed your name!
    So glad you like it.

    • says

      The one thing I would really stress about this cake is to not over bake the layers. I actually made it twice because I wasn’t watching as closely as I should have been and the layers were dry the first time. You just have to be really careful to check and take it out of the oven immediately when the layers test done. It’s a really easy recipe – just have to be watchful, that’s all.

  3. says

    That looks delicious, and what a fun surprise! I also love that Hersey cake recipe you linked too, it’s amazing! The coffee in that icing looks like it would put it over the top, I’ll bookmark for future birthday cakes, thanks!

  4. says

    My favorite, chocolate cake with chocolate icing. Your’s looks delicious. I noticed the recipe called for 5 tsps of baking powder – that’s probably the most I’ve ever seen a cake recipe call for. Did you notice anything different?

  5. foodlvr says

    I’ve heard of that book. Tasha Tudor used to write for Victoria Magazine when I subscribed oh so many years ago! I heard it was a great book, altho’ I don’t have it (among my 1000???) Anyway, the cake looks amazing. love the cute decorations.

  6. Bryce says

    Hey! Just came across your blog from tastespotting. The cake looks AMAZING! Thinking of doing this for my friend’s birthday next week.

    May I know how many grams is 3 squares of chocolate please? We don’t have the same stuff here in Australia.

  7. says

    Hi Lana – I am a cake hound…. any cake…. I love. It is also my favorite thing to make. Your scrumptious cake looks amazing! Love the top 9 post!

    • says

      I know! I could spend way too much money on Bake it Pretty’s site! I just realized they’re located in Asheville, NC, where my daughter and grandchildren live. We’re up there about once a month, so next time I’m going to look them up at their retail store. Can’t wait!

  8. says

    Hi!
    I’m planning to make a chocolate cake over the weekend, but it’s really just for the fun of making a chocolate cake and not for a special occasion or a crowd. Do you know how well this cake freezes (including once iced)?
    Thank you!

    • says

      That would be great, Jessica. I kept thinking about your question last night. I’m not sure this cake would be a good choice for freezing. The reason is that the layers are very delicate and the least bit of overbaking will dry them out. I just have a hunch that freezing would dry them as well. I could be wrong, though! So if you do try it, I’d love to know how it works.

      • says

        That’s good to know! I might go with another one for now, then, but you can bet that when I have a crowd to feed a cake to, I’ll be testing out this one. It looks delicious!

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