Chocolate Cake with Chocolate Frosting

I was reading somewhere the other day about how you should always have a cake in your home. The article mentioned that it was a good way to be hospitable when having guests visit by being able to offer them a slice of cake. I don’t follow this rule for fear of having cake take over my diet, but it sure seems like a nice life goal to have. Cake also just has a way of always making your day better. It doesn’t even necessarily have to be a great cake, but that baked good can work wonders to lift your spirits and put a smile on your face. With Mother’s Day approaching, baking this delicious chocolate cake recipe would be a great way to show her just how much you care.

Of all of the cakes, chocolate is definitely my favorite. People tend to be particular about their cake preferences, and for me a great slice of chocolate cake is rich, moist, and with a fine crumb. When I watched the video of pastry chef Emily Luchetti sharing her chocolate cake recipe on Tasting Table I knew that I had found THE ONE. Of course I made a few small tweaks to their recipe because…that’s just me…but this is hands down the best chocolate cake I have ever made/tasted. I dare you to try it for yourself and prove me wrong.

Chocolate Cake:

• Nonstick spray, for greasing
• 3/4 cup cocoa powder
• 3/4 cup water
• 2 teaspoons instant coffee
• 4 ounces unsweetened chocolate, chopped or broken into pieces
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon kosher salt
• 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
• 2 cups sugar
• 5 large eggs
• 1 cup whole milk

Procedure:

1. Preheat the oven to 350˚F and place a rack in the middle position. Spray two 8-inch cake pans with the nonstick spray, line each with parchment paper in the bottom, and spray again.
2. Add the cocoa powder, water, and instant coffee to a small bowl and whisk until smooth. Reserve.
3. Melt the chocolate until smooth. This can either be done in a microwave in 20 to 30-second intervals, stirring in between, or in a heatproof bowl set over a pot of simmering water, making sure the bowl does not touch the water. Set aside and let cool to room temperature.
4. Sift the flour and baking soda together in a large bowl; add the salt.
5. In a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium-high, occasionally scraping down the sides with a spatula, until light and fluffy, about 5 minutes. Reduce to medium-low speed and add the eggs 1 at time, mixing until combined before each addition.
6. Reduce the speed to low, add the cocoa-coffee paste and melted chocolate, and mix until well combined. Then add half of the flour mixture followed by half of the milk; repeat with the remaining dry ingredients and milk. Mix until just combined (you don’t want to overwork cake batter).
7. Divide the batter evenly between the cake pans, spreading it out evenly with a spatula. Bake on the middle rack until a toothpick or cake tester inserted in the middle comes out clean, 40 to 45 minutes. In a conventional oven, rotate the cakes about halfway through the cooking time to help with more even baking. Run a paring knife around the cake pans to loosen the cake. Remove from the pans and place on a baking rack to cool completely. (The cake can be made 1 day ahead, securely wrapped in plastic after cooled completely, and then refrigerated.)

Chocolate Frosting:

• One 12-ounce bag semisweet chocolate chips
• 1 cup heavy cream
• 1/2 cup sugar
• 1/4 teaspoon kosher salt
• 12 tablespoons (1 1/2 sticks) unsalted butter, cut into 1-inch pieces and at room temperature

Procedure:

1. Put the chocolate chips in the bowl of your stand mixer.
2. Warm the cream, sugar, and salt in a small saucepan over medium heat, stirring often, until the sugar and salt dissolve, 2 to 3 minutes
3. Pour the warm cream over the chocolate chips and let sit for a couple of minutes until the chocolate begins to soften. Fit your stand mixer with the whisk attachment and whisk until smooth; let sit for another 5 to 7 minutes to cool slightly.
4. Whisk the butter into the chocolate on medium speed, adding 1 or 2 pieces at a time and whisking until they’re blended in before adding the next. Let cool for 30 minutes at room temperature or place in the refrigerator to speed things up (but be sure not to let it solidify).
5. Whip the cooled ganache on high speed until light and airy; you’ll notice that it changes color as air gets whipped into it. Spread about 1 cup of the frosting on the top of the bottom layer; top with the second cake layer and cover with the rest of the frosting. Serve.

Doesn’t that look delicious?! Have a bite. (Once frosted, it’s best kept at room temperature and eaten with a couple of days.)