Ridiculously Delicious Chocolate Cake
User Reviews
5
Ridiculously Delicious Chocolate Cake
Description
This recipe uses a blend of butter, sugar, cocoa powder, eggs, vanilla, flour, baking powder, and baking soda combined with hot water. The hot water melts the cocoa and integrates ingredients smoothly, producing a runny batter poured into greased round cake pans. Baking at 300°F for 30-40 minutes yields a moist cake with a tender crumb. Cooling before removal from pans prevents breakage.
The cake layers can be halved to create a four-layer cake, with cream cheese frosting spread between layers and on top. The frosting is made by whipping together cream cheese, powdered sugar, vanilla, salt, and heavy whipping cream until thick. Fresh raspberries add an optional fresh, tart note contrasting the sweet cake.
Due to the heavy cream in the frosting, leftover cake should be refrigerated and kept covered to maintain freshness for up to five days. The cake’s richness and texture make it suitable as a dessert for varied occasions.
Ingredients
Cake:
- 1/2 cup butter
- 2 cups sugar
- 2 egg
- 1/2 cup cocoa powder
- 2 teaspoons vanilla
- 2 1/2 cups flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 2 cups water hot
- 2 inch round cake pans greased
Frosting:
- 8 ounces cream cheese (softened room temperature)
- 4 cups powdered sugar
- 1 teaspoon vanilla
- 1 pinch salt
- 1 1/2 cups heavy whipping cream must be heavy or it won't be thick enough
- raspberries optional, fresh
Instructions
- Preheat oven to 300. Combine butter, sugar, and cocoa. Add eggs and vanilla. In a separate bowl, combine flour, baking powder, and baking soda. Slowing add this to the rest of the mixture. While this is mixing, slowly add the hot water, letting all the ingredients melt together. Be sure to scrape the sides as you go. The finished product will be runny and soupy; do not worry, this means you did it the right way. Pour into round greased pans.
- Bake at 300 for about 30-40 min. Check it for 30 minutes and then every 5 minutes until the toothpick comes out clean when placed in the center of the cake.
- Take it out of the oven and allow it to cool for 15 min before removing it from the pans. Let the cake cool completely on wire racks before frosting.
- If you want a 4-layer cake as shown, cut each cake in half. Frost between each layer.
- Optional: Sprinkle the top of the cake with sifted powdered sugar and garnish with raspberries.
- Must keep refrigerated.
Frosting
- First, beat the whipping cream with an electric mixer until it has thickened to stiff peaks stage - almost to the thickness of soft butter. Chill the beaters and the bowl in the refrigerator before mixing to speed up the process. Remove whipped cream from the mixing bowl and set aside.
- Add cream cheese, vanilla, salt, and 1 cup of powdered sugar to the mixing bowl. Mix until creamy and well blended.
- Alternately add whipping cream and remaining powdered sugar to the mixture, blending well between each addition.
Notes
- Store leftover cake covered in the refrigerator to keep the cream cheese frosting fresh for up to five days.
- Allow the cake to cool completely on a wire rack before frosting to prevent frosting melt.
- Baking at the lower temperature helps achieve a moist crumb despite the runny batter.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 636 kcal
% Daily Value*
| Calories | 636kcal | 32% |
| Carbohydrates | 96g | 32% |
| Protein | 7g | 14% |
| Fat | 27g | 42% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 109mg | 36% |
| Sodium | 368mg | 15% |
| Potassium | 223mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 73g | 146% |
| Vitamin A | 967IU | 19% |
| Vitamin C | 1mg | 1% |
| Calcium | 90mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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