If you read about my weekend in the Dells then you know we had the most amazing chocolate cake! My dads one request for his birthday was chocolate cake with old fashioned frosting! What is it with guys and their obsession with their mom and grandmothers recipes! Scott always compares certain things I make to his Grandma’s cooking and it drives me nuts sometimes…. Don’t get me wrong, I LOVE his grandma’s cooking…… ok done with that rant…. back to the main topic 🙂
Of course my dad doesn’t have his moms recipe so I set out on a pinterest hunt! I found a frosting recipe but then my mom sent me a recipe that she got from a coworker of a chocolate cake recipe and I decided to accept the challenge!
I wish that I could take credit for this recipe…. but I can’t! I’m not sure exactly where she got the recipe or if she is the creator of the recipe all I know is it is to good not to share!!
WARNING: Lots of chocolate and LOTS of steps but so so worth it!!
Vegetable-oil cooking spray
2 & 2/3 cup all-purpose flour
1 cup unsweetened Dutch-process cocoa powder
2 & 2/3 cup sugar
2 teaspoon baking soda
3 teaspoon baking powder
1 teaspoon salt
4 large egg, room temperature
1 cup whole milk
2/3 cup vegetable oil
2 & 1/2 tablespoons pure vanilla extract
Preheat oven to 350 degrees. 2- 9 inch cake pan, coat with cooking spray and line bottom with parchment paper. Set aside.
Stir flour, cocoa powder, sugar, baking soda, baking powder, and salt in the bowl of an electric mixer. Attach bowl to mixer fitted with the paddle attachment. Add egg, milk, oil, vanilla, and 1 cup water; mix on medium-low speed until smooth and combined, about 3 minutes.
Divide batter evenly among prepared pans. Bake until a cake tester inserted into the centers comes out clean, about 45-50 minutes. Transfer to a wire rack; let cool completely. Run a knife around sides of cakes; unmold. Cakes can be refrigerated, wrapped in plastic, up to 1 day. Editors Note: I cute my cakes in half so I ended up with 4 layers instead of just two!
You know you have a good recipe when you’re licking the spoon and bowl clean!
Chocolate Mousse Filling
2/3 cups heavy cream
4 large egg yolks, room temperature
1/4 cup sugar
2 TBSP light corn syrup
2 TBSP Water
7 ounces bittersweet chocolate, melted
1 teaspoons pure vanilla extract
Put 1 2/3 cups cream into the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until soft peaks form, about 3 1/2 minutes. Transfer to a bowl; refrigerate 1 hour.
Put 4 egg yolks into the clean bowl of the mixer fitted with the clean whisk attachment; beat on high speed until pale and frothy, 4 to 5 minutes. Meanwhile, bring 1/4 cup sugar, 2 tablespoons corn syrup, and 2 tablespoons water to a rolling boil in a small, heavy saucepan over high heat. Cook until clear, large bubbles form, about 1 minute. Reduce mixer speed to medium-low. Carefully pour hot syrup down side of bowl. Raise speed to medium-high. Mix until slightly thickened, about 5 minutes. Stir in bittersweet chocolate, 1 teaspoon vanilla, and a pinch of salt with a rubber spatula.
Add one-third of bittersweet-chocolate mixture to whipped cream; whisk to combine. Add remaining bittersweet-chocolate mixture, whisking until completely combined. *You can substituting milk chocolate for the bittersweet.
Spread a layer of bittersweet-chocolate or milk chocolate mousse to the bottom tier. Refrigerate until mousse is set, about 20 – 30 minutes. Remove cake from refrigerator and add second tier. Frost cake immediately.
Chocolate Ganache Frosting
1 pound good-quality bittersweet chocolate, finely chopped (chips will work too)
2 1/3 cups heavy cream
1/4 cup corn syrup
Place chocolate in a large heatproof bowl. Bring cream and corn syrup just to a simmer over medium-high heat; pour mixture over chocolate. Let stand, without stirring, until chocolate begins to melt.
Beginning near the center and working outward, stir melted chocolate into cream until mixture is combined and smooth (do not over stir).
Refrigerate, stirring every 5 minutes, until frosting just barely begins to hold its shape and is slightly lighter in color. To thicken the frosting, refrigerate for 1 hour more. This can be made the night before. Editors Note: I do not recommend making the frosting the night before… I did this and it was very hard to frost my cake!
When frosting, frost sides first and leave the top of the cake unfrosted. Pour the chocolate ganache on top. Recipe below.
Chocolate Ganache (pour on top)
1/2 cup heavy cream
3 1/2 ounces dark chocolate, finely chopped (preferably 70 percent cacao) – Chips will work too
1/2 ounce (1 tablespoon) unsalted butter, softened
Bring cream to a boil in a saucepan over medium-high heat. Pour cream over chocolate in a heatproof bowl. Let stand for 2 minutes. Add butter, then whisk mixture until smooth. Let cool, stirring often. Use immediately.
Pour on top of cake and let it fall over the edge of cake.
I wish that my cake turned out as amazing looking as the above photo…. I got this photo from my moms coworker! Do to the fact that I made the frosting the night before my cake didn’t turn out pretty but it still tasted AMAZING!!!!!
And even though the frosting wasn’t my dad’s moms old fashioned frosting recipe he still LOVED the cake! My dad and Scott even had cake for breakfast one day last weekend!
I promise you will not be disappointed if you take the time to make this cake!
Do you know someone who compares all their food to their mom or grandma’s food?
Whats your favorite type of cake?