Cupcake Rating: 1 Cupcake
I was hoping that this cake would be a go to chocolate cake recipe. It wasn't. Unfortunately it was more brownie-like than the moist cake I was hoping for. In fact, I have had more cake like brownies than this cake was.
1 C (2 sticks) unsalted Butter, plus more for pans
2 C all-purpose Flour (spooned and leveled), plus more for pans
1/2 C unsweetened Cocoa powder
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1 tsp Salt
1 1/2 C Sugar
2 large Eggs plus 3 large Egg yolks
2 tsp pure vanilla extract
1 C low-fat Buttermilk
Preheat oven to 350 degrees. Butter and flour two 9-by-2-inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.
In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in vanilla. Alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture; mix just until combined.
Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes (Mine took about 20). Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack. Let cool completely.
Place one cake, bottom side up, on a cake stand. Frost with frosting of choice. I took the leftover cream cheese frosting from last week and added chocolate. Woe was it DELICIOUS. I never thought of chocolate cream cheese frosting, and will never make that mistake AGAIN. Add a little baking chocolate to your cream cheese frosting and be transported to HEAVEN.
I was disappointed with this cake. The ingredients and instructions were super simple so I was hoping for a go-to/every day chocolate cake recipe. Not so much. It was very dense but not fudgy. Kinda a 'meh' moment. The frosting was delicious and I wanted a bowl full!