Wicked Chocolate Cake With Dark Chocolate Frosting
A community recipe by rachelakNot tested or verified by Nigella.com
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Preheat oven to 350. Grease two cake tins. Line bottoms with wax paper. Grease wax paper, then flour bottoms and sides. Combine flour, sugar, unsweetened cocoa, baking soda, powder, and salt. Add eggs, coffee, buttermilk, oil, and vanilla. Beat on low speed just to combine, then beat for 2 minutes at medium speed. Batter will be thin! Divide b/w two cake bans, bake 35-40 minutes, until pick in center comes out clean. Immediately turn out of pans onto wire racks to cool completely. Peel off wax paper. To make frosting, melt chocolate and butter over lowheat. Remove from heat. Add evaporated milk, vanilla and salt to powdered sugar in medium size bowl. Mixture will be thin! Stir in melted chocolate mixture and beat with wooden spoon until frosting thickens to a spreading consistency. Frost. Can garnish with strawberry fans or raspberries.
Introduction
Fantastic!
Ingredients
Serves: 10
For the Cake
- ¾ cup flour
- 2 cups sugar
- ¾ cup unsweetened cocoa
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 eggs
- 1 cup black, strong coffee
- 1 cup buttermilk
- ½ cup vegetable oil
- 1 teaspoon vanilla
For the Frosting
- 4 ounces unsweetened chocolate
- ½ cup butter
- ½ cup evaporated milk (or a little less regular milk)
- 1 teaspoon vanilla
- ⅕ teaspoon salt
- 1 packet confectioners' sugar
Method
Wicked Chocolate Cake With Dark Chocolate Frosting is a community recipe submitted by rachelak and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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