Friday, March 4, 2011

Chocolate Mocha Cake with Vanilla frosting

This Moist chocolate cake is a Birthday favorite.

INGREDIENTS:
2 cups all purpose flour
1 tsp salt
1 tsp baking powder
2 tsp baking soda
3/4 cup baking cocoa
2 cups raw sugar (just my preference but you can use regular sugar)
1 cup of canola oil
1 cup of brewed coffee(i used instant coffee,made it strong)
1 cup milk
2 eggs
1tsp Vanilla (use good quality vanilla)


FAVORITE FROSTING:
1 cup milk
5 Tablespoons flour( I know, but trust me,it's so good)
1 cup butter(use butter, it won't taste right if it's margerine)
1 cup granualted sugar, NOT powdered sugar!!!
1 tsp vanilla
Directions
Sift together dry ingredients in a bowl. Add oil, coffee and milk; mix at medium speed for 1 minutes. Add eggs and vanilla; beat 2 more minutes. (Batter will be thin.)
Pour into two greased and floured 9-in. round baking pans (or two 8-in. round baking pans and six muffin cups).
Bake at 325° for 25-30 minutes. Cool cakes for 10 minutes before removing from pans. Cool on wire racks.

In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. You want it to be very thick, thicker than cake mix, more like a brownie mix is. Remove from heat and let it cool to room temperature but I perfer it cold. (If I’m in a hurry, I place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools.) It must be completely cool before you use it in the next step. Stir in vanilla.

While the mixture is cooling, cream the butter and sugar together until light and fluffy. You don’t want any sugar graininess left. Then add the completely cooled milk/flour/vanilla mixture and beat the living daylights out of it. If it looks separated, you haven’t beaten it enough! Beat it until it all combines and resembles whipped cream.

. Yield: 12 servings.

8 comments:

  1. You can't go wrong with all this chocolate can you? This looks beautiful!

    ReplyDelete
  2. This cake makes me imagine a giant frosting covered Oreo! So delicious!

    Thanks for sharing your blog info on the My Baking Addiction Facebook page! Can't wait to see more of your creations!

    -Jamie

    ReplyDelete
  3. Thank you everyone for your kind words!

    Jamie~ I really love your blog also, I will keep following it and enjoying all of your goodies!

    ReplyDelete
  4. I tried this frosting recipe only and it ended up being a complete disaster. The mix curdled and separated, looking more like oily grits than frosting. I think the recipe needs to be more specific when the instructions tell you to "beat for 10 minutes." Beating on medium speed in my cuisinart yielded a mildly lumpy cream and the flavors just would not pull together. I could taste butter, sugar, and vanilla, but there was no cohesion to the flavor at all. When the frosting was still less than perfect, I turned up the mixer to high speed to try and "whip" the frosting, which inevitably ended up in further separation and created the grits consistency.

    I know I messed up somewhere, but the recipe was a bit vague. Sadly, it just didn't have the "pop" I was looking for or expecting with such a delicious sounding recipe.

    ReplyDelete
  5. I am so sorry you had a bad experience with the frosting. Maybe I can help you with some suggestions.Use butter, I have tested it with margerine and it won't work. The flour/milk mixture needs to be constantly stirred while cooking till thick like thick pancake batter or a little thicker. Cool Completly!!!till cold, put in refridgerater. Make sure you beat the sugar/butter/flavor till the sugar is disolved and not gritty. Mix in the cold flour/milk mixture. I beat mine for 10 min in a Kitchen aid mixer but longer is ok will make it even more fluffy.

    I hope you will try this again, I hope this helps. please let me know how it turns out.
    I will review the recipe and make changes as needed.
    Thank you for pointing this out to me, it helps to have someone else give me input on my recipes. Thank you again.

    ReplyDelete
  6. The Vanilla frosting recipe has been revised, I hope this makes it easier to understand.

    ReplyDelete
  7. I tried the frosting and it's perfect, I beat it using my kitchen aid for about 10 mins and it came out really delish and nice textured! Thanks!

    ReplyDelete

Friday, March 4, 2011

Chocolate Mocha Cake with Vanilla frosting

This Moist chocolate cake is a Birthday favorite.

INGREDIENTS:
2 cups all purpose flour
1 tsp salt
1 tsp baking powder
2 tsp baking soda
3/4 cup baking cocoa
2 cups raw sugar (just my preference but you can use regular sugar)
1 cup of canola oil
1 cup of brewed coffee(i used instant coffee,made it strong)
1 cup milk
2 eggs
1tsp Vanilla (use good quality vanilla)


FAVORITE FROSTING:
1 cup milk
5 Tablespoons flour( I know, but trust me,it's so good)
1 cup butter(use butter, it won't taste right if it's margerine)
1 cup granualted sugar, NOT powdered sugar!!!
1 tsp vanilla
Directions
Sift together dry ingredients in a bowl. Add oil, coffee and milk; mix at medium speed for 1 minutes. Add eggs and vanilla; beat 2 more minutes. (Batter will be thin.)
Pour into two greased and floured 9-in. round baking pans (or two 8-in. round baking pans and six muffin cups).
Bake at 325° for 25-30 minutes. Cool cakes for 10 minutes before removing from pans. Cool on wire racks.

In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. You want it to be very thick, thicker than cake mix, more like a brownie mix is. Remove from heat and let it cool to room temperature but I perfer it cold. (If I’m in a hurry, I place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools.) It must be completely cool before you use it in the next step. Stir in vanilla.

While the mixture is cooling, cream the butter and sugar together until light and fluffy. You don’t want any sugar graininess left. Then add the completely cooled milk/flour/vanilla mixture and beat the living daylights out of it. If it looks separated, you haven’t beaten it enough! Beat it until it all combines and resembles whipped cream.

. Yield: 12 servings.

8 comments:

  1. You can't go wrong with all this chocolate can you? This looks beautiful!

    ReplyDelete
  2. This cake makes me imagine a giant frosting covered Oreo! So delicious!

    Thanks for sharing your blog info on the My Baking Addiction Facebook page! Can't wait to see more of your creations!

    -Jamie

    ReplyDelete
  3. Thank you everyone for your kind words!

    Jamie~ I really love your blog also, I will keep following it and enjoying all of your goodies!

    ReplyDelete
  4. I tried this frosting recipe only and it ended up being a complete disaster. The mix curdled and separated, looking more like oily grits than frosting. I think the recipe needs to be more specific when the instructions tell you to "beat for 10 minutes." Beating on medium speed in my cuisinart yielded a mildly lumpy cream and the flavors just would not pull together. I could taste butter, sugar, and vanilla, but there was no cohesion to the flavor at all. When the frosting was still less than perfect, I turned up the mixer to high speed to try and "whip" the frosting, which inevitably ended up in further separation and created the grits consistency.

    I know I messed up somewhere, but the recipe was a bit vague. Sadly, it just didn't have the "pop" I was looking for or expecting with such a delicious sounding recipe.

    ReplyDelete
  5. I am so sorry you had a bad experience with the frosting. Maybe I can help you with some suggestions.Use butter, I have tested it with margerine and it won't work. The flour/milk mixture needs to be constantly stirred while cooking till thick like thick pancake batter or a little thicker. Cool Completly!!!till cold, put in refridgerater. Make sure you beat the sugar/butter/flavor till the sugar is disolved and not gritty. Mix in the cold flour/milk mixture. I beat mine for 10 min in a Kitchen aid mixer but longer is ok will make it even more fluffy.

    I hope you will try this again, I hope this helps. please let me know how it turns out.
    I will review the recipe and make changes as needed.
    Thank you for pointing this out to me, it helps to have someone else give me input on my recipes. Thank you again.

    ReplyDelete
  6. The Vanilla frosting recipe has been revised, I hope this makes it easier to understand.

    ReplyDelete
  7. I tried the frosting and it's perfect, I beat it using my kitchen aid for about 10 mins and it came out really delish and nice textured! Thanks!

    ReplyDelete

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