I want to preface this post by telling you how much I love the Tall Boy.
Like, more than any one person could love another.
And not just because he volunteered to take the shopping list to get groceries the other night because it was seriously cold and windy and I didn’t want to get chilled. I’m delicate, ya’ll.
But apparently, guys need clarification between “powdered hot chocolate mix” and “unsweetened cocoa.”
So I attempted to explain the difference to him (nicely, hello, I might need him to go to the store for me again sometime), and he pointed to the container on the cocoa powder where it said, “perfect for making hot chocolate” and said he just didn’t see why this wouldn’t work.
Okay, I can kind of see his point, but the short of the story is that this cake involved multiple trips to the store and a number of
arguments differences of opinion–and by the time I was done with the cake I was just so. over. it.
Except that I took a bite and decided it was my new best friend. And I’m not even a fan of chocolate cake.
This cake was to-die-for moist. And the hot chocolate buttercream? Heaven, people. Heaven.
Dark Chocolate Cake with Hot Chocolate Buttercream
- 1¾ cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup dark cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 eggs
- 1 cup strong black coffee
- 1 cup buttermilk or sour milk, room temperature
- ½ cup vegetable oil
- 1 tablespoon pure vanilla extract
- 1½ sticks unsalted butter, softened
- ½ cup unsweetened cocoa powder
- ½ teaspoon salt
- 2¼ cup powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- 2 tablespoons milk
- ½ cup heavy cream
- ⅓ cup powdered hot chocolate mix
- Sift your dry ingredients into the bowl of electric mixer. Add the remaning ingredients to the bowl. With paddle attachment on mixer, mix for 2 minutes on medium speed. The batter will be VERY liquidy. Pour into two 9" round pans that have been lined with parchment paper and greased.
- Bake for 20 minutes at 350, then rotate the pans in the oven. Bake 15 minutes longer or until a toothpick comes out clean. Cool on wire racks for 20 minutes then gently invert onto racks until completely cool.
- Cream together butter, cocoa powder and salt.
- Scrape down the sides of the bowl and with the mixer on low, mix in powdered sugar while slowly adding milk and vanilla extract. As the sugar incorporates, raise the speed of the mixer to beat the frosting. Beat until smooth.
- In a separate bowl, stir together heavy cream and hot chocolate mix. Turn mixer speed to medium and pour cream mixture into frosting in a slow, steady stream, until you’ve reached your desired consistency.
I’m linking up over at Mom’s Crazy Cooking Challenge today, and if you haven’t checked out Tina’s site, you should. She’s got some great stuff over there.
My previous Cooking Challenge posts:
Creamy Chicken Noodle Soup
Loaded Mashed Potato Casserole
And be sure to check out the entries from all of the other bloggers this month, though you might want to grab some elastic-waist pants first.