I just have to tell you that if you’re a chocolate lover you will love and adore this Chocolate-Chocolate Cake. The layer is light but chocolatey but the frosting…oh, my…the frosting. The best cocoa frosting I’ve ever had. Period.
I love technology. Some days I say I hate technology, but I love it. I spent many years as a computer technician, then later as a help desk supervisor, and finally as a professional webmaster.
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. Several years ago, there was a group of us who chatted regularly on Twitter.
We’ve sort of lost touch now, but I still think about those ladies every once in a while. One of our group was named Teri. During the time we were all so active on Twitter, Teri went on vacation and brought back treasures for all her Twitter friends!
My package was 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.
I have so many cookbooks, 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 exquisite 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!
How to Make Chocolate- Chocolate Cake:
Preheat the oven to 350 degrees F.
Grease and flour two 9-inch round cake pans. I’m using non-stick pans so I didn’t use waxed paper, but you can if you think your pans need it.
Separate the eggs. Lightly beat the yolks and set them aside. Beat the whites until stiff peaks form. Set the whites aside.
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.
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.
Sift together the dry ingredients and add them to the batter, alternating with the rest of the milk.
Fold in the stiffly beaten egg whites and the vanilla.
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.) Make the 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!
More Chocolate Cake recipes you might enjoy:
Really Chocolate Chocolate Cake from Hershey’s Kitchens
Molten Chocolate Cakes from Joy of Baking
Smitten Kitchen’s Everyday Chocolate Cake
Kamran’s Chocolate Strawberry Layer Cake on The Sophisticated Gourmet