I think unless you hate chocolate, or dessert than you will always have a soft spot in your heart for chocolate cake. You know that scene in Matilda where Miss Trunchbull makes the kid eat the entire chocolate cake? Well, even when he was sick afterwards, I was always jealous of him. I mean who else gets the opportunity to eat an entire chocolate cake?
Well this girl did!
Chocolate Cake with Chocolate Fudge Frosting
Sometimes I get carried away with sprinkles.
1 1/4 cups flour
1/2 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
1/3 cup vegetable oil
1 teaspoon vanilla
3/4 cup buttermilk
1/2 cup semisweet chocolate chips
1 1/2 cups confectionar’s sugar
3/4 cup unsweetened cocoa powder
1/2 cup unsalted butter
3 tablespoons of milk
pinch of salt
Again, having a hard time not eating the batter.
Preheat the oven to 350 F. Grease two cake tins.
In one bowl, mix flour, cocoa powder, baking soda and salt. In another bowl, whisk together sugar, egg, vanilla and oil until smooth. Alternately mix in the flour mixture and the buttermilk into the sugar mixture. Beat the batter until it is smooth and then fold in the chocolate chips.
The first layer goes down with a middle layer of frosting.
Divide your batter in half and fill the cake tins. Bake for 25-30 minutes. Let the cakes cool in the pan for 10 minutes. Then carefully remove them from the pans and let them cool on a rack completely.
The second layer joins in.
While the cakes are cooling make your frosting. Beat together all the ingredients, slowly adding in the confectioners sugar. Scrape down the sides frequently. It will be very smooth when it’s done.
One missing slice….loads more for my tummy!
Spread 1/3 of frosting on top of one cake before carefully adding on the other cake. Use the remaining frosting to decorate the top and sides of your cake.
Chocolate cake beckons to me like a beacon!