I was born in 1986, which makes me 23. There are a few downsides when it comes to being raised in my generation. For one, I don’t rely on my brain when it comes to spelling, I rely on spellcheck. I am ashamed to say there are certain words I have never learned how to spell correctly, and when I type them I usually just spell them incorrectly, knowing the my internet browser will correct my spelling error for me. (It’s a little late but I have a new resolution…. which is learn how to spell better!)
But no matter what your age, how you like to communicate and whether or not you tweet, everyone can agree on chocolate cake. Specifically, a moist, rich, totally killer chocolate cake. A perfect chocolate cake can bring people together, as this cake did this past weekend.
I made this cake last weekend for someone who hates birthdays. I wanted the cake to still look like a celebration, but without being over the top. I chose not to frost the sides, so you could see the rich color of the cake. The sprinkles added the perfect crunch. This cake was just perfect, no matter if you are having your 8th, 18th, or 68th birthday.
Killer Chocolate Cake
Recipe from RecipeZaar
yield: 2 9-inch cake rounds
2 cup Sugar
1 3/4 cup AP Flour
3/4 cup Cocoa Powder (I used Valrhona)
1 1/2 tsp Baking Soda
1 1/2 tsp Baking Powder
1 tsp Salt
2 Eggs
1 cup Milk
1/2 cup Vegetable Oil
2 tsp Vanilla Extract
3/4 cup Boiling Water
preheat oven to 350 degrees
1. Add first 6 dry ingredients to a bowl and whisk until combined evenly. In a separate bowl combine the eggs, milk, oil and vanilla.
2. Add half of the wet ingredients to the dry ingredients and combine until smooth, then add the next half and continue to stir until smooth and lump free.
3. Measure 3/4 cup of water and microwave until boiling. Pour into the chocolate cake batter and stir until fully combined. The batter will appear to be thin now.
4. Prepare your cake pans with butter or pan spray, and divide the batter between the two evenly. Place in the preheated oven and bake for 30-35 minutes, or until a toothpick comes out clean.
5. Let cool at least 10 minutes in pans before removing. Let cool on a rack at least 30 minutes. Make frosting while you are waiting.
Peanut Butter Frosting
1/2 cup Butter, room temperature
1 cup Peanut Butter
2 TBS Heavy Cream
1 tsp Vanilla Bean Paste, optional
2 cups Powdered Sugar
1. In the bowl of an electric mixer, combine the softened butter and peanut butter. Beat until combined and add the heavy cream and vanilla bean paste and continue to beat.
2. Add the powdered sugar in batches until fully combined and smooth. If the frosting is too stiff add a bit of heavy cream, if it is too soft add a bit of powdered sugar.
3. Frost the bottom cake layer and place the second layer on top. Frost the top layer and drizzle with melted chocolate and plenty of sprinkles.
Printable Recipe can be found here.
This cake has an intense chocolate flavor, and is very soft and moist. The peanut butter frosting isn’t overly sweet, and went very well with the cake though you could use any flavor of frosting and this cake would still be killer. If you have been searching for a killer chocolate cake recipe, then look no further!
