One - Bowl Dark Chocolate Cake with Butter Cream Frosting Recipe
I made
this for my son as he was requesting me to make his favorite chocolate cake with butter cream frosting. After several days of nagging I finally decided to make
this as I wanted to try out a frosting idea I saw recently on Amanda’s blog…
For the decoration she suggests # 32 tip and you can see her detailed tutorial
here…I didn't have # 32 tip so I tried with my star nozzle. .. It didn’t come
out perfect and I ran out of butter cream frosting at the last row … But
somehow I liked the overall look of the cake, so I thought of blogging it… Was
intended as a blog anniversary post last week but due to time constraints I
could not manage it last week... It’s been 6 years of blogging and thank
you so much for the love and support you have given me :)...
This
- chocolate cake I have already posted a long time ago... I used to make this
- cake regularly and the best part is that it is a one bowl cake and uses oil no
- butter… it’s a very soft cake and you can frost it with Butter
- cream or with Whipped cream ....
- One - Bowl Dark Chocolate
- Cake with Butter Cream Frosting
- (Adapted from Better Homes and Gardens
- "Cooking for Today Cakes")
- 2¼ cups all-purpose flour
- ⅔ cup unsweetened cocoa
- powder
Method:
Grease and lightly flour
two 9 inch baking pans. Set aside.
In a large mixing bowl mix
flour, sugar, cocoa powder, baking powder, baking soda and salt. Add water,
oil, eggs and vanilla. Beat with an electric mixture on low to medium speed
till combined. Beat for 2 minutes on medium to high speed. Pour batter into
prepared pans.
Bake in a 350°F /180°C
oven for 30-35 minutes or till a wooden toothpick inserted in centers comes out
clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool
completely on wire racks. Arrange the cake in to desired shape and frost the
cake with butter icing or fill and frost the cake with whipped cream.
Vanilla Buttercream Frosting
1 cup unsalted butter (2 sticks or 1/2 pound), Softened (but not
melted)
3-4 cups confectioners'
(powdered) sugar, sifted
1 tablespoon vanilla extract
up to 4 tablespoons milk or heavy
cream
Beat butter for a few minutes
with a mixer with the paddle attachment on medium speed.
Add 3 cups of powdered sugar and
turn your mixer on the lowest speed until the sugar has been incorporated with
the butter.
Increase mixer speed to medium
and add vanilla extract, salt, and 2 tablespoons of milk / cream and beat for 3
minutes. If your frosting needs a more stiff consistency, add remaining
sugar. If your frosting needs to be thinned out, add remaining milk 1
tablespoons at a time.
Divide frosting
into 2 bowls with the white frosting a little
more than the other to frost the top
of the cake. Add the desired
colour to the other bowl.
Layer the cakes with a
very thin layer of buttercream between each layer.
Frost the outside of the
cake with a thin layer of frosting.
Prepare a piping bag
with Wilton #32 or 1M tip to pipe shells.
Fill piping bag with
the icing and pipe along the bottom of the cake.
Repeat next one or two rows
also with same colour and then change it to white buttercream and frost the remaining
rows and top of the cake too.
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