Difference between revisions of "*Mina's Moist Chocolate Cake"
From zen2
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m (Mina moved page Most Amazing Chocolate Cake to *Mina's Moist Chocolate Cake) |
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===Instructions=== | ===Instructions=== | ||
| − | + | #Preheat oven to 176C degrees. | |
| − | #Preheat oven to | ||
#Butter three 9-inch cake rounds. | #Butter three 9-inch cake rounds. | ||
#Dust with flour and tap out the excess. | #Dust with flour and tap out the excess. | ||
| Line 22: | Line 21: | ||
#Add eggs, buttermilk, warm water, oil, and vanilla. | #Add eggs, buttermilk, warm water, oil, and vanilla. | ||
#Beat on a medium speed until smooth. | #Beat on a medium speed until smooth. | ||
| − | |||
#Divide batter among the three pans. | #Divide batter among the three pans. | ||
#Bake for 30-35 minutes until the cake meets the toothpick test (stick a toothpick in and it comes out clean). | #Bake for 30-35 minutes until the cake meets the toothpick test (stick a toothpick in and it comes out clean). | ||
| − | + | ||
===Chocolate Cream Cheese Buttercream Frosting=== | ===Chocolate Cream Cheese Buttercream Frosting=== | ||
===Ingredients=== | ===Ingredients=== | ||
<div style="column-count:3;-moz-column-count:3;-webkit-column-count:3"> | <div style="column-count:3;-moz-column-count:3;-webkit-column-count:3"> | ||
| − | *1½ cups butter, softened | + | *1½ (375 ml)cups butter, softened |
*8 oz cream cheese, softened | *8 oz cream cheese, softened | ||
*1½ cups unsweetened cocoa powder | *1½ cups unsweetened cocoa powder | ||
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*7-8 cups powdered sugar about ¼ cup milk (as needed) | *7-8 cups powdered sugar about ¼ cup milk (as needed) | ||
</div> | </div> | ||
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===Instructions=== | ===Instructions=== | ||
*In a large bowl, beat together butter and cream cheese until fluffy. Use a hand mixer or stand mixer for best results Add in cocoa powder and vanilla extract. Beat until combined. Beat in powdered sugar, 1 cup at a time. Add milk as necessary to make a spreadable consistency. The frosting should be very thick and will thicken even more if refrigerated. Notes In the photos above, an extra dark cocoa powder was used in the frosting. Extra dark cocoa will result in a much darker, almost black frosting. | *In a large bowl, beat together butter and cream cheese until fluffy. Use a hand mixer or stand mixer for best results Add in cocoa powder and vanilla extract. Beat until combined. Beat in powdered sugar, 1 cup at a time. Add milk as necessary to make a spreadable consistency. The frosting should be very thick and will thicken even more if refrigerated. Notes In the photos above, an extra dark cocoa powder was used in the frosting. Extra dark cocoa will result in a much darker, almost black frosting. | ||
Latest revision as of 20:53, 3 August 2018
Contents
Ingredients
- 3 cups all-purpose flour
- 3 cups granulated sugar
- 1½ cups unsweetened cocoa powder
- 1 tablespoon baking soda
- 1½ teaspoons baking powder
- 1½ teaspoons salt
- 4 large eggs
- 1½ cups buttermilk
- 1½ cups warm water
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 176C degrees.
- Butter three 9-inch cake rounds.
- Dust with flour and tap out the excess.
- Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
- Add eggs, buttermilk, warm water, oil, and vanilla.
- Beat on a medium speed until smooth.
- Divide batter among the three pans.
- Bake for 30-35 minutes until the cake meets the toothpick test (stick a toothpick in and it comes out clean).
Chocolate Cream Cheese Buttercream Frosting
Ingredients
- 1½ (375 ml)cups butter, softened
- 8 oz cream cheese, softened
- 1½ cups unsweetened cocoa powder
- 3 teaspoons vanilla extract
- 7-8 cups powdered sugar about ¼ cup milk (as needed)
Instructions
- In a large bowl, beat together butter and cream cheese until fluffy. Use a hand mixer or stand mixer for best results Add in cocoa powder and vanilla extract. Beat until combined. Beat in powdered sugar, 1 cup at a time. Add milk as necessary to make a spreadable consistency. The frosting should be very thick and will thicken even more if refrigerated. Notes In the photos above, an extra dark cocoa powder was used in the frosting. Extra dark cocoa will result in a much darker, almost black frosting.