Ingredients for That Chocolate Cake
- 3 cups granulated sugar
- 1/2 cup heavy cream
- ounces unsweetened chocolate
- 4 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 large eggs
- 1 cup vegetable oil
- cups whole milk
- 1 cup boiling water
- 6 ounces semi-sweet chocolate chips
- 1 cup buttermilk
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How to Make That Chocolate Cake
- **Make the Frosting:**
- In a small saucepan, combine 1 cup granulated sugar and ½ cup heavy cream. Bring to a boil over medium heat, stirring occasionally.
- Reduce heat and simmer for 6 minutes, stirring frequently.
- Remove from heat and stir in 6 ounces (170g) semi-sweet chocolate chips and 4 tablespoons (½ stick) unsalted butter until melted and smooth.
- Pour into a bowl and stir in 1 teaspoon vanilla extract.
- Let the frosting cool, whisking gently every few minutes. Do not over-whip; avoid air bubbles. The frosting should reach the consistency of mayonnaise before frosting the cake.
- **Make the Cake:**
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper.
- In a stand mixer fitted with the paddle attachment, combine 2 cups granulated sugar, 2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt. Mix on low speed.
- Add 2 large eggs, 1 cup vegetable oil, and 1 cup buttermilk. Mix until just combined.
- Increase speed to medium and beat for 2 minutes. Reduce speed to low and mix in 1 cup of boiling water. The batter will be thin.
- Divide batter evenly between prepared pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 5 minutes before inverting onto a wire rack to cool completely.
- **Frost the Cake:**
- Once the cakes are completely cool and the frosting has reached a mayonnaise-like consistency, place one layer on a serving plate.
- Spread about ¾ cup of the frosting over the top of the first layer using a hot palette knife (run under hot water and dry before each use) for a glossy finish.
- Top with the second cake layer.
- Frost the remaining frosting over the top and sides of the cake, reheating the palette knife as needed.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
266g
Fat
90g
Carbs
30g
