Deeply Chocolate Layer Cake

2013 will be the year of the cake. 

I am making the wedding cake for my beloved friend Stephanie's June wedding. To ensure the best cake possible for that day I'm making a boat load of test cakes from here on out. And today I am starting with a chocolate cake. 

Deeply Chocolate Layer Cake with Vanilla Whipped Cream, 

     Chocolate Buttercream & Raspberries

     from The Little Red House

Chocolate Cake

2 oz. semisweet chocolate

¾ cup unsweetened dark cocoa powder

¾ cup boiling water

6 tbsp melted butter

1½ cups sugar

2 eggs

1 cup buttermilk

1 tsp vanilla

1¼ cups cake flour**

1 tsp baking soda

½ tsp baking powder

½ tsp salt

**After seeing how fragile the cake turned out, I would recommend decreasing the cake flour to ¾ cup and ½ cup all-purpose flour.

Directions

Preheat oven to 350°F.

!IMPORTANT! Line bottom of two 8" pans with a round of parchment paper. Grease both side of the parchment paper and sides of pan.

Finely chop the chocolate, in a bowl combine it with boiling water and cocoa powder. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.

In a bowl add flour, baking soda, baking powder, and salt. Set aside.

In large bowl of a standing mixer, beat butter and sugar until combined.

Add eggs, one at a time, until the mixture has thickened slightly and light colored, about 3 minutes.

Slowly add buttermilk, vanilla, and melted chocolate, beating until combined well.

Add flour mixture and beat on medium speed until just combined.

Pour batter into the two pans, bake in the center of your oven for 22-25 minutes, until a toothpick comes out clean. Let cool, turn out onto a wire rack and cool completely.

Vanilla Whipped Cream Ingredients

     (double if making 4 layers)

1 cups whipping cream

¼ cup powdered sugar

1 tsp vanilla

Directions

Using an electric mixer, whip the cream on high speed for 2 minutes until soft peaks form. Add sugar and vanilla. Whip until light and fluffy.

As my pictures may suggest, the cake is falling apart. It's very fragile and crumbles easily so be prepared. 

It might look a little rustic.

Chocolate Buttercream

     (double if making 4 layers)

1 stick butter, room temp

½ cup cocoa powder

2 cups powdered sugar

a few tbsp milk

Directions

Beat butter, cocoa powder, powdered sugar, and a little milk. Beat, adding more milk, until you reach your desired the consistency.

Layering the cake...

This cake can be 2 or 4 layers. My cake turned out very fragile so I left it in two layers.

Spread the first layer with a hefty portion of whipped cream, adding a small handful of raspberries. Spread a layer of chocolate buttercream on top. Place the second layer of cake on top, frosting with the chocolate buttercream then whipped cream. Top with lots of raspberries.

This is cake very rich, very chocolately. So don't say I didn't warn you, chocoholics.

Dark Chocolate Brownies

I like my brownies small, dark, and chubby. Just how I like my men. Haha!

Dark Chocolate Brownies

     original recipe from Buns in my Oven

Ingredients

1 cup butter

2 ¼ cups sugar

4 large eggs

1 ¼ cups dark chocolate cocoa powder (Ghirardelli or Hershey's work great)

1 tsp salt

1 tsp baking powder

1 tbsp vanilla extract

1 ½ cups flour

2 cups dark chocolate chips

Directions

Preheat oven to 350 degrees. Grease a 9 x 13 baking dish.

Melt the butter in a saucepan over low heat. Once all melted stir in the sugar, stir for up to 2 minutes, do not let it boil, and remove from heat. 

In a standing mixer, combine the butter mixture, cocoa powder, eggs, salt, baking powder, and vanilla.

Using a spoon, fold in the flour and chocolate chips until just combined. Do not over stir.

Pour batter into the prepared pan and bake for 25-30 minutes until a toothpick comes out mostly clean.

folding in the flour

These brownies are packed with chocolate
so cut them into smaller pieces and enjoy!

Or you can pig out like I've been know to do.